Andes Mint Cookies 5 Recipe

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Thin and minty, these cookies are perfect for any occasion, especially Christmas. These cookies are perfect to put in the freezer and serve whenever needed, too.
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  • 2 packages Andes mints, unwrapped
  • 3/4 cup butter
  • 1 1/2 cups brown sugar, packed
  • 2 tablespoons water
  • 12 ounces semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
20 mins
10 mins
In a saucepan, heat butter, sugar and water. Add chocolate chips and stir until partially melted. Remove from heat and stir until all chips are melted. Set aside to cool for 10 minutes.

Meanwhile, beat eggs at high speed. Add flour and baking soda and beat until blended. Add chocolate mixture and blend well. Chill dough for 1 hour.

Line baking sheets with parchment. Roll dough into 1" diameter balls. Bake at 350° for 10-12 minutes.

Place unwrapped mint on top of each warm cookies as soon as you remove them from the oven. After the mints have softened, spread the mint over the cookies with a spoon. Let the chocolate set at room temperature.

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Andes Mint Cookies 5 Recipe Reviews

andes mint cookies 5

Average of 3.00 out of 5 stars
Rating of 3 out of 5.0 stars
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jwc User
Rating of 3 out of 5.0 stars
Reviewed By
"Thinner than I they should have been. They had good flavor but got pretty crisp since they were so thin."
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