{Christmas Cookie Favorites} Mint chocolate cookies
Recipe type: Desserts, Cookies, Chocolate, Christmas cookies
Prep time: 
Cook time: 
Total time: 
Serves: 80 cookies
  • 1½ sticks butter
  • 1½ cups sugar
  • 2 Tbsp water
  • 12 oz chocolate chips
  • 2 eggs
  • 2½ cups flour
  • 1¼ tsp baking powder
  • ½ tsp salt
  • Andes Mints, unwrapped and broken in half
  1. Preheat oven to 350 degrees.
  2. In a saucepan, melt the butter, sugar and water together. Add in the chocolate chips and stil until melted. Remove from heat and cool for 15 minutes.
  3. Put chocolate mixture into a mixing bowl. Add the eggs and beat. Add the flour, baking powder and salt. Mix well. Original recipe states to refrigerate dough for 1 hour. I've never needed to do this as dough rolls easily into 1 inch balls like playdoh, but I refrigerate between batches.
  4. Roll dough into 1 inch balls (or use small cookie scoop).
  5. Bake for 12 - 15 minutes. Cookies will still seem sort of soft when you pull the trays out. Let cool on cookie sheet placed onto a cooling rack.
  6. *Unwrap all Andes Mints and break in half while cookies are baking.
  7. As soon as cookies come out of oven, place ½ mint on each cookie pressing slightly. Then using the back of a spoon, spread the melted chocolate to top each cookie.
  8. Refrigerate cookies for 15 minutes or so to firm cookies up for packaging (so the icing doesn't smear off. This will harden the icing).
  9. Makes 80 small mint cookies.
Recipe by Creative Kitchen at https://creativekitchenadventures.com/2011/12/21/christmas-cookie-favorites-mint-chocolate-cookies/