Chocolate Mint Puddles

December 18, 2010 by Ali

I love Andes mints. Ever since I was a kid and was first introduced to them by my grandparents (who always had a stash waiting for me in their candy drawer!), to now as an adult somehow always finding a bag of their baking chips mysteriously appearing in my shopping cart….I absolutely love these little chocolate mints!

So when I recently saw this recipe for “Chocolate Mint Puddles” here and here, which features an entire delicious mint per cookie, I figured these would be right up my ally. So I whipped up my first batch this week for the Kansas City Food Bloggers’ Cookie Exchange. (Although I admit I realized as they were in the oven that it might not have been the best idea to test out a brand new recipe on a group of food bloggers – eeks.) But thankfully they ended up being a total success!!

Favorite part? Definitely the “puddle”-making. Loved swirling the melted mints into cute designs. (This would be a great project for kids in the kitchen!)

Not-so-favorite part? The process for making the cookies, which involved melting chocolate and refrigerating the dough for an hour before cooking. They still tasted great, but I think next time I’ll make the cookies with this simpler dough recipe.

Still, a wonderful cookie for anyone who loves Andes! I will definitely be making these again very soon. :)

Chocolate Mint Puddles

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12-16 cookies


  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 Tbsp. water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3 (4.5 oz) packages Andes mints


In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.

Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.

In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.

Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.

Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. (If the mints don't melt enough -- as mine didn't -- feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)

Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.

Recipe adapted from Allrecipes

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

The small Andes baking chips (rather than the full-size Andes mints) would also work with well with this! Just add 1 teaspoon of the baking chips to the center of each cookie.

filed in Cookies, Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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10 thoughts on “Chocolate Mint Puddles

  1. Awesome! How many cookies yield from this recipe?

    - Christina

  2. These look so delicious! I think I need to try these!

    - Joyce

  3. Yummm! I can’t wait to make these for my holiday cookies boxes this week!

    - jane

  4. Yummmm! Love Andes chocolates! My husband is addicted to those.

    - Tiffany @ Conor & Bella

  5. Chocolate and peppermint…. yummy goodness!

    - Michelle

  6. I make these with a cake mix cookie recipe. Just a chocolate cake mix, 1/3 c. oil, and 2 eggs! So fast and yummy!

    - Nichole

  7. These are so yummy! I took some to the office after the cookie exchange and they didn’t last 5 minutes. So glad I got to try them! :)

    - Megan

  8. This is not kind to see this at 8am on a Sunday morning and start drooling over my toast. Toast just doesn’t taste like chocolate cookies covered in Andes mints, no matter how good the imagination. I’m making these this afternoon!

    - Judy Hudgins