The Best Andes Peppermint Chocolate Cookies
The Best Andes Peppermint Chocolate Cookies are the perfect combination of thin & crispy on the outside and soft & chewy on the inside.
Equipment
Ingredients
- ¾ cup butter melted
- 1½ cup brown sugar
- 2 T water
- 12 oz bag chocolate chips
- 2 eggs
- 2½ cups flour
- 1¼ tsp baking soda
- ½ tsp salt
- 48 Andes mints 2 - 4.67 oz boxes
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a saucepan over low heat.¾ cup butter
- Once melted, add the sugar, water and chocolate chips.1½ cup brown sugar, 2 T water, 12 oz bag chocolate chips
- Heat until all the chocolate chips have melted, stirring frequently.
- Remove from heat and let cool for 10 minutes.
- Add the eggs, flour, baking soda and salt and mix to combine.2 eggs, 2½ cups flour, 1¼ tsp baking soda, ½ tsp salt
- Chill the cookie dough for 1 hour in the refrigerator.
- While the dough is chilling, unwrap all of the Andes mints.48 Andes mints
- Once the dough is cooled, roll it into little balls.
- Place the cookie dough balls on a cookie sheet and bake for 8-10 minutes.
- Once you take the cookies out of the oven, immediately place one Andes mint on top of each cookie.
- Let the mint melt partially and then swirl it on top of the cookie with the back of a spoon.
- Store cookies in the fridge or freezer.
Nutrition Facts
The Best Andes Peppermint Chocolate Cookies
Amount per Serving
Calories
79
% Daily Value*
Fat
4
g
6
%
Cholesterol
10
mg
3
%
Sodium
54
mg
2
%
Potassium
26
mg
1
%
Carbohydrates
11
g
4
%
Fiber
0.1
g
0
%
Sugar
8
g
9
%
Protein
1
g
2
%
Vitamin A
66
IU
1
%
Calcium
9
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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