Chocolate Mint Puddles
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
- 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.
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.