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Chocolate Mint Puddles

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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


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


  • 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


  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.


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.

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10 comments on “Chocolate Mint Puddles”

  1. 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!

  2. 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! :)

  3. 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!

  4. Chocolate and peppermint…. yummy goodness!

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

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

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

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