Chocolate-Mint Cookies

From Cook's Country | December/January 2013

Why this recipe works:

For a play on one of our favorite treats, Andes chocolate mints, we turned to the candy itself to make our cookies rich and decadent. Our chewy chocolate cookie base relies on quick-melting chocolate chips for flavor and moisture. After removing the cookies from the oven, we top each one with… read more

For a play on one of our favorite treats, Andes chocolate mints, we turned to the candy itself to make our cookies rich and decadent. Our chewy chocolate cookie base relies on quick-melting chocolate chips for flavor and moisture. After removing the cookies from the oven, we top each one with an Andes mint while still warm. The residual heat melts the candy, turning it into a spreadable “frosting” to coat each cookie. After setting up, they’re a perfect fusion of cookie and candy.

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Makes about 45 cookies

You’ll need two packages of Andes Mints for this recipe. This dough needs to chill for at least 1 hour before baking. A small, offset spatula makes it easy to spread the softened chocolate over the cookies.

Ingredients

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