Mint Chocolate Cookies
Mint Chocolate Cookies are sweet, chewy, and chocolatey, with just the right amount of mint from the melted Andes mints on top! These cookies are easy to make for a holiday cookie exchange and are always a hit with anyone who loves mint and chocolate together.
Servings 40 cookies
Ingredients
- ¾ cup butter
- 1 ½ cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 36 chocolate mint wafer candies such as Andes Mints
Instructions
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into balls (I used my 1TBS cookie scoop to measure) and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes.
- While cookies are baking unwrap mints and divide each in half. When the cookies come out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.