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. :)

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Chocolate Mint Puddles

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• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12-16 cookies 1x

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Description

This delicious Chocolate Mint Puddles recipe for anyone who loves the coolness of mint and the richness of chocolate!

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Ingredients

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• 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

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Instructions

1. In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
2. Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
3. 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.)
4. Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.

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Notes

Recipe adapted from Allrecipes

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.