"I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends." — Jackie Schmidt
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1 1/2 cups
semisweet chocolate chips
2 1/2 cups
1 1/4 teaspoons
3 (4.5 ounce) packages
chocolate covered thin mints
These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world.
First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease means the sides will bake quicker than the structural integrity of the cookie. I spayed the cookie sheet with Pam and then wiped excess off with a paper towel. This did the trick.
Second is the time and placement of the Andes mint chocolate. I admit I did have trouble trying to figure this one out. The solution is you first let the cookie cool about a minute or until the cookie looks pretty deflated. Second, you place the mint on top (logo facing down) and press it into the cookie. Try only on a few until you start to get a hang of it. Then when the sides look shiny, but the middle still have a flat surface. Take a teaspoon and lightly flip the mint. Then drag the mint on the inner rim of the cookie. After the cookies have finished their decorative process. Promptly place them in the refrigerator still on the tray. Placing them on a cooling rack only delays the initial chocolate hardening.
Well I hope this review and these key tricks helped. Happy Baking!!
The melted andes mints are a five star idea. The cookie, by itself, is not. As one person already remarked, it is kinda 'greasy'. I will not be making this recipe again, however, I will be melting andes mint candies on my own chocolate cookie dough recipe (and my own sugar cookies and my own shortbread cookies) in the future. Thanks for a great idea.
Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I prefer. I got the hang of it after the first batch. These cookies freeze well. Good for gift giving.
These are great! Pretty easy too. I didn't have regular Andes mints, just Andes mints baking chips, so I mixed them into the dough before baking. I set some aside and sprinkled them on top of the cookies after coming out of the oven, and swirled them around. Used a cookie scoop and my cookies turned out perfect! Crisp around the edges (but not too crisp) and chewy in the center. Will try again with regular Andes mints.
Great cookie! I used only half an Andes mint chocolate on every small and larger cookie - a whole piece was too messy. I also waited a good few minutes before I placed the candy on the cookie so it wouldn't slide off and drip.
Love them! Thanks!!!
I won first prize at a cookie exchange for these cookies! I baked a lot of extra to freeze and take to different holiday functions and they were always a big hit.
after the first batch, I realized the cookies were more like brownies, so used mini muffin tins and they were such a hit!!! I also used Peppermint Patties, which were messy to spread, but turned out yummy.
These cookies were AMAZING. They were gone within two days! I was a bit hesitant to make them, since the recipe seemed a bit complicated for me, but it actually wasn't hard.
I was worried for the Andes mint on top, because it didn't seem to smear very well....but once the melted chocolate cooled, they were splended. Everyone loved them, and I didn't even get to eat that many!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mint Candies Cookies
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 67
Bake your favorite thin chocolate mints into these melt-in-your-mouth cookies.
This rich cookie is crowned with delicious chocolate-mint "frosting."
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