Growing up, my mom always made chocolate mint cookies for Christmas. I remember helping to put the little Andes mints on the top when the cookies came out of the oven, and I’d often attempt to sneak a few into my mouth for good measure. Of course, when there weren’t enough mints for the last tray of cookies it was glaringly obvious who was guilty of stealing them, but a bit of mischief was part of the fun of baking with Mom.
Chocolate and mint is definitely one of my favorite food combinations. I love peppermint mochas, mint chocolate chip ice cream and of course, these chocolate mint cookies. Mint and chocolate just feels like Christmas. Indulgent chocolate and bright, refreshing flavors of mint - I’m craving dessert just thinking about it!
Do you have a favorite Christmas cookie from your childhood? We’d love to hear your stories!
Chocolate Mint Cookies
Makes about 8 dozen cookies
3/4 cup butter
2 tbsp water
1 1/2 cups packed brown sugar
12 oz chocolate chips
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 (4.67 oz) packages Andes mint candy, each candy unwrapped
In a medium saucepan over low heat, cook butter, water and sugar until butter is melted. Add the chocolate chips and stir together until everything is melted and fully incorporated. Pour mixture into a mixing bowl and let stand for 10 minutes to cool.
Using a mixer, at high speed add eggs, one at a time. Once the eggs are added, reduce mixer to low speed. Add flour, baking soda and salt, mixing just until blended. Wrap the dough tightly in plastic wrap and chill in the refrigerator for about 1 hour.
Preheat oven to 350 degrees. Once dough is chilled, roll the dough into 1 inch balls and place 2 inches apart on an un-greased baking sheet.
Bake for 8-10 minutes in a 350 degree oven. As you take the cookies out of the oven, immediately place Andes mints on each cookie. Let the mints melt a bit, then spread the melted mint chocolate over the cookie with a spoon. Cool completely store or serve and enjoy!