I am obsessed with chocolate and mint. I think it is such a great combination, the rich dark chocolate lightened by the cool mint flavoring. Thin Mints, peppermint mochas, mint hot chocolate, YUM. In college, these Chocolate Andes Cookies were a party staple but they were made the shortcut way with a box of devil’s food cake mix. For my best friend’s birthday, I wanted to recreate these college classics from scratch but still keep that fudgy soft texture we love.
Chocolate Andes Cookies
- 3/4 cup unsalted butter
- 1 3/4 cups light brown sugar
- 1 – 3 TBSP water
- 2 cups semi-sweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/4 tsp baking soda
- ~36 Andes Mints (one per cookie)
In a large pan, over low heat, melt the butter. Add in the sugar and have it begin to dissolve into the butter. Add a couple tablespoons of water if the sugar mixture gets too thick and sticky (you want it to be about the viscosity of applesauce) then add in the chocolate chips. Once they are about halfway melted, remove the pan from the heat and stir until the chocolate finishes melting (this helps ensure you don’t burn your chocolate!) Pour the chocolate mixture into a large bowl and set aside to cool for 10-15 minutes.
In a separate bowl, mix together the flour, salt, and baking soda. Once your chocolate mixture is cooled, use a hand mixer to beat in your eggs. Then, with your mixer on low, add in the dry ingredients about 2/3 cups at a time until all the dry ingredients are combined. Let the dough chill for 1 hour.
Preheat oven to 350 degrees F. Prep your baking sheets with parchment paper. Scoop and roll dough into about 1″ balls and place on the cookie sheets. This recipe should make about 36 cookies.
Bake for 10 minutes. While the cookies are baking, unwrap the Andes mints. Once the cookies are done, place a mint on the top of each cookie. Stick back in the oven for about 30 seconds to let the mint melt. Remove from the oven and use the back of a spoon to spread the melted mint on top of the cookie.
These fudgy cake cookies are amazing warm and right out the oven. But if you do need to save them for later, stick them in the fridge to cool and have the mint topping set before storing.