Mint Chocolate Cookies
Melt in your mouth chocolate mint cookies recipe with Andes mints, butter, and chocolate. These mint chocolate cookies are a cross between a cookie and brownie. They’re so tender, they just melt away in your mouth. We just love them. How to Make Mint Chocolate Cookies Andes mint chocolates star in this cookie recipe. First, we add them to the batter. Then we melt them into a mint chocolate glaze, and finally we crumble more mints on top. To make the batter, you will need to combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment and beat on medium speed for about 15 minutes. I know it seems a long time, but it is this extra beating that makes these cookies almost brownie-like. You are technically beating the eggs to what’s called the ribbon stage. This just means that when you pull the beater out of the batter, it looks glossy and the batter slowly falls back into itself — just like a ribbon. This mixture is combined with flour and chocolate then we bake until the cookies are puffed and slightly cracked on top. After cooling, we spoon mint chocolate glaze on top and finish with the crumbled mints. Mint Chocolate Cookies PREP 30 mins COOK 10 mins TOTAL 40 mins PREP 30 mins COOK 10 mins TOTAL 40 mins To make the batter, you will need to combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment and beat on medium speed for about 15 minutes. I know it seems a long time, but it is this extra beating that makes these cookies almost brownie-like. Makes approximately 18 cookies You Will Need Cookies 10 ounces semisweet chocolate, finely chopped 3 tablespoons unsalted butter 2 ounces chopped Andes mints or Andes baking chips (about 1/3 cup) 2 large eggs 1/3 cup (65 grams) granulated sugar 1 teaspoon vanilla extract 1/4 cup (30 grams) all-purpose flour 1/4 teaspoon baking powder 2 ounces semisweet chocolate, finely chopped 1 tablespoon unsalted butter 1 1/2 ounces chopped Andes mints or of Andes baking chips (about 1/4 cup), plus more for topping cookies Directions Make Batter 1Heat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicon baking mat. 2Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. This takes 2 to 3 minutes. Stir in the chopped Andes mints until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt. 3Combine eggs, sugar, and the vanilla extract in a stand mixer, fitted with whisk attachment. Beat on medium speed for 15 minutes. After 15 minutes, the eggs should be pale yellow, thickened, and glossy. At this point, the eggs and sugar will be at the ribbon stage. This means when you pull the beater out of the mixture the mixture will slowly fall back into itself, looking like a ribbon. If the eggs and sugar do not look this way, continue to beat until they do. 4Place a sifter over chocolate mixture then add the flour and baking powder. Sift over chocolate. Gently stir the sifted flour and baking powder into the chocolate. Gently fold in the beaten egg and sugar. Make Batter 1Heat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicon baking mat. 2Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. This takes 2 to 3 minutes. Stir in the chopped Andes mints until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt. 3Combine eggs, sugar, and the vanilla extract in a stand mixer, fitted with whisk attachment. Beat on medium speed for 15 minutes. After 15 minutes, the eggs should be pale yellow, thickened, and glossy. At this point, the eggs and sugar will be at the ribbon stage. This means when you pull the beater out of the mixture the mixture will slowly fall back into itself, looking like a ribbon. If the eggs and sugar do not look this way, continue to beat until they do. 4Place a sifter over chocolate mixture then add the flour and baking powder. Sift over chocolate. Gently stir the sifted flour and baking powder into the chocolate. Gently fold in the beaten egg and sugar. Bake Cookies 1Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches between each cookie. 2Bake until the cookies have puffed and cracked on top, 8 to 10 minutes. Cool completely on baking sheet. As the cookies cool, they will deflate a little. Bake Cookies 1Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches between each cookie. 2Bake until the cookies have puffed and cracked on top, 8 to 10 minutes. Cool completely on baking sheet. As the cookies cool, they will deflate a little. To Finish 1When the cookies have cooled, make the chocolate glaze. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with crumbled mints. To Finish 1When the cookies have cooled, make the chocolate glaze. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with crumbled mints. Adam and Joanne's Tips Recipe adapted and inspired by Donna Hay. Recipe adapted and inspired by Donna Hay. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Veggie Tofu Scramble Next Post: Blackberry Baked Oatmeal