2015 Cookie Walk – Chocolate Mints

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Chocolate Mints

Jeanette Stearney


  • 3/4 cup butter
  • 1-1/2 cups brown sugar
  • 2 tablespoons milk
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 box Andes® chocolate mints


  1. Over heat, melt the butter and brown sugar. Stir in the milk and then add the chocolate chips. Remove from heat and transfer to a bowl. Beat in the eggs. Cool for 10 minutes.
  2. Add the flour, salt, vanilla, and baking soda and stir together. Chill for one hour. While the dough is chilling, unwrap Andes chocolate mint candies and snap in half.
  3. Preheat the over to 350°. Drop cookie dough by teaspoon onto foil or parchment paper lined cookie sheets.
  4. Bake for 10 to 12 minutes.
  5. Remove from the over and Immediately press mint halves into cookies. As the candy square begins to melt, smooth it lightly over the cookie, swirling the green mint center for a festive touch.

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