Crisp around the edges and soft and chewy in the middle, these chocolate mint cookies are sure to become a family favorite!
This post contains affiliate links. If you click on an affiliate link and purchase something, I may receive a very small commission, at NO additional cost to you.
Welcome to Day 11 of the Fourth Annual 12 Days of Christmas Series!
We have teamed up with 50 plus bloggers to bring you a oodles of DIY Ideas and Recipes to make your holiday season merrier. There are 12 different posts in the series and we have spread them out over a four week period with three posts per week. Now is the time to subscribe!
GO HERE for the complete list of Dates and Topics plus a collection of most popular holiday ideas including ornaments, games, recipes and more from all 50 plus talented bloggers!
It’s Day 11 and we have been in the kitchen making something sweet to share!
Christmas time means time for sweet treats. Nothing says Christmas quite like the taste of mint. Soft and chewy, these chocolate mint cookies are sure to become a family favorite!
Today is my husband, Andy’s birthday, and these cookies are one of his favorites. When he was growing up his grandmother used to give him Andes Candies whenever he visited her. When he tastes these sweet treats, it brings back memories of his childhood with his grandmother.
When making these cookies, you do need to plan ahead as the dough needs to chill for about an hour before baking.
- 3/4 cups (1 1/2 sticks) butter
- 1 1/2 cups light brown sugar
- 2 tablespoons water
- 2 cups semi-sweet chocolate chips
- 2 large eggs
- 1/4 teaspoon mint extract
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 24 mint candies, halved
These Chocolate Mint Candy Cookies look so festive on these Pfaltzgraff Winterberry dishes that I have collected over the years from Macy’s.
Begin by melting butter in a saucepan with brown sugar and water over low to medium heat. Stir in a bag of chocolate chips and set aside to cool.
In a separate bowl, combine flour, baking soda and salt. Set aside.
When the chocolate mixture is cooled, beat in eggs and mint extract. Just a little extract will give the chocolate a minty flavor. Add the flour mixture and mix. Cover the dough and refrigerate for an hour.
After dough has chilled, scoop and roll it into balls…about the size of a ping pong ball. Place these on a parchment paper lined baking sheet and bake in a 350 degree oven for about 8 – 9 minutes. You want the cookies to be firm, yet soft in the middle.
Now comes the fun part. My daughter used to love to help with this part. Unwrap the Andes Candies and break them in half. You will only need about 24 candies for this recipe, so you will have a couple left to eat. Place a half of candy on top of each cookie and allow it to melt. To help it along, you may pop the cookie sheet back into the warm oven for a few seconds.
With the back of a teaspoon, spread the chocolate candy on top of the cookie. Allow each tray of cookies to cool and the chocolate to completely harden before stacking these cookies. You can also pop the cookies into the refrigerator to help harden the chocolate.
Crisp around the edges, but soft and chewy in the middle, these cookies are absolutely delicious.
I hope you and your family are enjoying a beautiful holiday season! What are some of your favorite sweet treats to make?
Scroll down for even more Sweet Treats to make this holiday season!