Chocolate Mint Cookies Redux Recipe

Name: Chocolate Mint Cookies Redux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Unsalted Butter; 1-1/2 cup Light Brown Sugar, Packed; 2 Tablespoons Water; 1/2 teaspoons Peppermint Extract; 2 cups Semi-sweet Chocoate Chips; 2 whole Eggs; 1-1/4 teaspoon Baking Soda; 1/2 teaspoons Salt; 2-1/2 cups All-purpose Flour; 1/4 cups Andes Mints, Chopped; 24 whole Seasonal Candy-cane Flavored Or Regular Flavored Andes Mints, Cut In Half; 6 whole Regular Sized (not Mini) Candy Canes, Crushed

Servings: persons

3/4 cups Unsalted Butter
1-1/2 cup Light Brown Sugar, Packed
2 Tablespoons Water
1/2 teaspoons Peppermint Extract
2 cups Semi-sweet Chocoate Chips
2 whole Eggs
1-1/4 teaspoon Baking Soda
1/2 teaspoons Salt
2-1/2 cups All-purpose Flour
1/4 cups Andes Mints, Chopped
24 whole Seasonal Candy-cane Flavored Or Regular Flavored Andes Mints, Cut In Half
6 whole Regular Sized (not Mini) Candy Canes, Crushed

1
Start by putting the butter, brown sugar and water in a saucepan and cooking over low heat until melted. Next add the peppermint extract and stir well. Add the chocolate chips and stir until mostly melted. Turn heat off, remove pan from burner and continue stirring until chocolate melts completely and mixture is smooth.
2
Pour mixture into the bowl of a stand mixer fitted with a paddle attachment. Let it cool for 10 minutes.
3
Putting the mixer on low-to-medium speed, add the eggs one at a time, mixing as you go. Next add the baking soda and salt and slowly add the flour until combined. Stop the mixer, remove paddle (clean it first if you can!), scrape down the sides of the bowl, then fold in the chopped Andes mints.
4
Place bowl in fridge, uncovered for 1 hour. After 1 hour, remove the bowl from the fridge and preheat oven to 350u00b0F.
5
Take 1 tablespoon or so of dough at a time, place in your palm and roll into a ball. Put cookie dough balls on an un-greased cookie sheet, or on a cookie sheet lined with parchment paper.
6
Bake cookies for 8-10 minutes or until they are spread out and slightly cracked on top. They may still be soft in the middle, but that's okay.
7
While they bake, unwrap the individually wrapped Andes mints, cut them in half, place them in a bowl and set aside. Then put the candy canes in a large storage bag, seal the bag and use a glass or rolling pin to crush them.
8
When cookies are done, carefully remove them from the pan and place on a cooling rack. Immediately place 1/2 an Andes mint on top of each cookie and wait 3-5 minutes until it begins to melt. Use a spoon to smooth chocolate on each cookie. Sprinkle with crushed candy canes. Let the cookies cool and harden completely (about 20-25 minutes) before eating-if you can wait that long!
9
Makes between 36-42 cookies.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups Unsalted Butter, 1-1/2 cup Light Brown Sugar, Packed, 2 Tablespoons Water, 1/2 teaspoons Peppermint Extract, and more.

Yes, Chocolate Mint Cookies Redux 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.

That's it — enjoy your meal!

Chocolate Mint Cookies Redux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions