Chocolate Andes Mint Chip Cookies

These Chocolate Andes Mint Chip Cookies were so easy to make, and such a huge hit!

The little candy on top immediately drew in my grandkids, but what made them love, love, love these cookies were the bits of chopped up Andes Mints throughout every bite.

These cookies are so soft and rich, with way more chocolate than flour. The Andes Mints slightly melt just enough to flavor the dough, but not completely, so you can still see the minty part inside the cookie. I will be making these regularly.

This recipe calls for an entire box of Andes Mints. I suggest you buy two boxes, because when your family members spot the green box, you'll likely find a few missing pieces.

Baking note: The cookies puff up quite a bit when baking, but will collapse somewhat when they cool on a cooling rack.

Did I remember to tell you that these things are crazy good?!!

P.S. For another chocolate mint candy cookie, definitely try Chocolate Mint-Filled Cookies. They have York Peppermint Patties in the middle. 

After the recipe, check out the links to some amazing recipes for cookies from the Creative Cookie Exchange group members. This month we are baking with chips, chunks, or bits! 

Chocolate Andes Mint Chip Cookies

Ingredients

28 Andes Mints (one 4.67 ounce package)
8 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter, cut into pieces
1/3 cup granulated sugar
2 large room temperature eggs
1/4 tsp baking soda
1/8 tsp salt
2/3 cup unbleached all purpose flour

Instructions

1. Cut 20 of the mints into 8 small squares. Cut the remaining eight into 3 pieces.
2. Preheat the oven to 325 degrees F. Line 3 half sheet pans with parchment paper. 
3. In a medium bowl, microwave the bittersweet chocolate and butter at half power in 30 second intervals, stirring each time, until the chocolate is mostly melted, but not completely. 
4. Stir the chocolate and butter mixture until it is fully melted. Add the cut up Andes Mints, except for the 24 larger pieces from the remaining eight mints.
5. In the bowl of a stand mixer, whisk the sugar, eggs, baking soda, and salt on medium until blended. Beat on high for five minutes. 
6. Switch to the paddle attachment and stir in the flour just until blended. Add in the chocolate mixture and mix. Let the dough stand for about 10 minutes to thicken. 
7. Scrape the dough out onto a piece of wax or parchment paper, roughly roll it into a log, and cut it with a dough cutter or knife into 24 equal pieces. 
8. Roll the pieces into balls with your hands or tablespoons, and place them onto the parchment lined baking sheets (eight cookies per sheet).
9. Bake the cookies, one sheet at a time, on the middle rack, for 7 to 9 minutes, until the edges begin to firm. Remove the sheet from the oven and top each cookie with an Andes Mint piece, and place the sheet back into the oven for one minute. 
10. Cool the cookies on the pan for 2 minutes, and then move them to a wire rack to cool completely. 
11. Store in an airtight container for up to one week. They can also be frozen. 

Slightly adapted from one of my favorite cookie books, Simply Sensational Cookies by Nancy Baggett. 

The theme this month is Chips, Chunks or Bits! 

• Banana Pudding Bars from Study at Home Mama
• Cherry and Chocolate Chip Scones from Spiceroots
• Chocolate Stout and Pretzel Cookies from Cookie Dough and Oven Mitt
• Flourless Dark Chocolate Espresso Oatmeal Cookies from Rhubarb and Honey
• Gourmet Iced Oatmeal Raisin Cookies from Hezzi-D's Books and Cooks
• Hazelnut Espresso Cookies from 2 Cookin' Mamas
• Nibbed Caramel Blondies from What Smells So Good?
• Peanut Butter Chunk Cookies from Noshing With The Nolands
• Rocky Road Cookies from Upstate Ramblings
• Sour Cream Chocolate Chip Cookies from Magnolia Days
• Uncle Hector's 100 Cookies from Food Lust People Love