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Chewy Chocolate Mint Cookies

Andes Chocolate Mint Cookies

It was a typical night in the Rowland household. I rushed home from work, flying through the door at about 5:28 PM. We had a holiday party to attend at 6:30 PM, and I was supposed to bring something. I didn’t have a plan. I rushed to let the pup out, flipping through cookbooks as I waited for him to finish his business. Not discovering anything that was 1) festive enough for the occasion and 2) able to be baked and out the door in under an hour, I turned to the Internet for last minute inspiration.

Where would I be without good ol’ google search? A quick search led me to a new-to-me blog, Sally’s Baking Addiction, and to these delightful chewy Andes mint chocolate cookies. It was a no brainer. They were simple and easy to make, but captured the flair and flavors of the season perfectly. 50 minutes later, I was standing in the kitchen with two tupperwares full of still-warm cookies, a freshly wiped countertop, and a dish rack full of clean dishes.

Chewy Mint Chocolate Cookies Recipe

This is the kind of recipe you need in your back pocket, no matter what the season. Just as easy to make as your basic chocolate chip cookie, these are the perfect addition to your holiday party rotation. They’re light, chewy, and refreshing and packed with Andes chocolate mints (one of the Mr’s all time favorite chocolates).

My mom has a phrase she uses to describe a food that is particularly irresistible. She calls it more-ish–As in, it makes you want more and more and MORE! I have no idea if it’s actually a word, but if ever a food was moreish, it is these cookies. One bite is simply not enough. And good luck stopping after that first cookie has disappeared. The subtle chocolate flavor and fragrant mint will have you coming back for more and more!

Chewy Andes Mint Chocolate Cookies | Neighborfoodblog.com

I used Andes mint baking chips for these cookies and while they were a total winner in the convenience department, I think I’d use a mix of those and chopped up mints next time. I just like having some bigger hunks of chocolate and mint to bite into!

Of course I recommend planning ahead when you have an event to attend that requires baking. But let’s be real. There are Christmas trees to be adorned, halls to be decked, and houses to be lit. And somebody’s still gotta pay the bills around this place.

But don’t worry. Even if planning doesn’t fit into your schedule, these cookies will. And that makes for one happy procrastinator.

Chewy Chocolate Mint Cookies

Prep Time 25 minsPrep Time
Cook Time 25 minsCook Time
Total Time 50 mins Total Time
Yields 36

Makes 3 dozen chewy, soft, irresistible cookies.

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 cups and 1/4 cup all purpose flour
  • 2 teaspooons unsweetened cocoa powder
  • 2 cups Andes mint baking chips or chopped Andes mints (I recommend a mixture of both)
  • About 2 Tablespoons milk

Directions

  1. Preheat the oven to 350 degrees. In the bowl of an electric mixer, cream together butter and sugars until smooth. Add egg, beating for about 1 minute or until well combined. Add egg yolk and beat for an additional minute, scraping down the sides as needed. Beat in vanilla extract until everything is smooth and well combined.
  2. In a separate bowl whisk together soda, powder, salt, flour, and cocoa powder. With the mixer on low speed, add flour mixture to egg mixture, a little at a time, stirring until dough forms and no white remains. With the mixer on "stir," add Andes mints and stir until distributed evenly. Dough will be VERY thick. Add 1-2 Tablespoons milk (or up to ¼ cup), until dough becomes pliable. The dough should remain thick, but should stay together and be easy to scoop.
  3. Place heaping Tablespoonfuls of dough onto ungreased baking sheets and bake for 10-12 minutes. Take out while centers are still puffy and don't look done. I over did mine a little bit so they weren't quite as ooey gooey in the center as I like, but they still stayed surprising soft. Allow to cool for about 3 minutes on the tray before using a spatula to remove from the pan and cool completely. Store in an airtight container for up to 5 days.

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Thanks for cooking with me today!


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Recipe adapted from Sally’s Baking Addiction

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  • sallys baking addiction December 19, 2012, 1:54 PM

    WOW! They look so wonderful and I have to tell you that I think they are much prettier than mine!! Way to go – I wish I could have one right now for an after-lunch snack 🙂

    • Courtney @ Neighborfood December 19, 2012, 4:32 PM

      Thanks Sally! That’s funny because I thought the same thing about yours. I think we’re all just more critical of our own photos. I thought those big hunks of chocolate in your photos were to die for!

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