Chocolate Mint Cookies

on

Chocolate Mint Cookies: A Christmas Tradition

There’s something magical about the holidays that brings families together in the kitchen. For me, one of the most treasured memories of Christmas is baking Chocolate Mint Cookies with my mom. These delightful treats, adorned with melted Andes Mints, were the stars of our holiday cookie dish. In fact, they were so popular that they’d always disappear first—leaving the rest of the cookies feeling a little jealous.

The rich chocolate flavor paired with the cool minty topping is a match made in heaven. These cookies are crisp on the outside and perfectly soft on the inside. They’re not just cookies; they’re little bites of nostalgia that transport me back to snowy Christmas mornings, the smell of baking wafting through the house, and the joy of sneaking a warm cookie straight from the tray.

Today, I’m sharing this cherished recipe so you can bring a little of our family tradition into your home. Whether you’re baking for a holiday party, gifting a tin of cookies to loved ones, or simply enjoying a cozy evening by the fire, these Chocolate Mint Cookies are sure to become a favorite in your household too.

INGREDIENTS

  • 3/4 cup butter
  • 1 1/2 cups firmly packed brown sugar
  • 2 tbsp water
  • 12 oz semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups sifted flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • Andes Mints, about 35

INSTRUCTIONS

  1. In a medium saucepan, heat the butter, brown sugar, and water over medium heat until the butter is melted. Add the chocolate chips and stir until partially melted. Remove the pan from heat and continue stirring until the chocolate is completely melted.
  2. Pour the mixture into a large mixing bowl and let it cool for about 10 minutes.
  3. Using an electric mixer on high speed, beat in the eggs one at a time. Reduce the mixer speed and add the sifted dry ingredients (flour, baking soda, and salt), blending just until combined. Cover the dough and chill for 1 hour.
  4. Preheat your oven to 350°F and line two baking sheets with foil.
  5. Roll teaspoonfuls of dough into balls and place them 2 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes—no longer. The cookies will crisp up as they cool.
  6. While the cookies are still warm, place half of an Andes Mint on top of each cookie. Allow it to soften, then swirl the melted mint with a knife or the back of a spoon to create a glossy topping.
  7. Transfer the cookies to a wire rack to cool completely.
Yield: 60-70 cookies

Tips for Success

Chill the Dough: Chilling the dough helps the cookies maintain their shape while baking.

Don’t Overbake: These cookies should come out of the oven looking slightly underbaked. They will firm up as they cool.

Swirl with Care: Swirling the softened Andes Mint creates that signature glossy finish. Work quickly while the cookies are still warm!

Bringing Tradition to Your Table

Every family has that one recipe that embodies the spirit of the season, and for us, it’s these Chocolate Mint Cookies. Baking them with my mom wasn’t just about the cookies themselves—it was about the laughter, the shared stories, and the memories we created.

I hope this recipe brings as much joy to your family as it has to mine. Happy baking and happy holidays!











Comments

Post a Comment