Andes Chocolate Mint Cookies Recipe – a delicious recipe with butter, brown sugar, water, semi-sweet chocolate chips, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 F. Over low heat, combine butter, sugar and water.
2
Heat till melted and add in chocolate chips till partly melted.
3
Remove from heat and stir.
4
Pour into large mixing bowl.
5
Let stand 10 min to cold slightly.
6
Beat in Large eggs one at a time on high speed.
7
Reduce mixer to low speed and add in flour, salt and baking soda.
8
Beat till well-blended.
9
Refrigerateone hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
10
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
11
Bake for 10 min.
12
Place Andes Mint half on top.
13
Allow to heat slightly and spread with a spoon.
14
Barb Says: I love these!
15
Mint and Chocolate are two of my favorites and Andes Mints are the top of the line!
16
A friend of mine said these taste like Frango Mint cookies at Marshall Field's in Chicago.
1747
kcal
Calories
69
g
Fat
254
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 c. butter not margarine, 1 1/2 c. packed brown sugar, 2 Tbsp. water, 12 ounce semi-sweet chocolate chips, and more.
Yes, Andes Chocolate Mint Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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