CHOCOLATE MINT CANDIES COOKIES RECIPES

CHOCOLATE MINT CANDY COOKIES - FROSTED WITH ANDES MINTS

Chocolate Mint Candy Cookies - frosted with Andes Mints image

Soft and chewy chocolate cookies, frosted with an Andes Mint Candy, and sprinkled with crushed peppermint. Perfect for the holidays!

Provided by An Affair from the Heart - anaffairfromtheheart.com

Total Time 2 hours 3 minutes

Prep Time 1 hours 55 minutes

Cook Time 8 minutes

Yield 6

Number Of Ingredients 10

Ingredients

3/4 cup butter (1 1/2 sticks)
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semi sweet chocolate chips (one 12 ounce package)
2 eggs
2 1/2 cups flour
1 1/4 teaspoons soda
1/2 teaspoon salt
3 packages Andes Mints, unwrapped
Crushed Peppermints or candy canes (optional)

Steps:

In a saucepan over medium heat, cook sugar, butter and water, stirring occasionally until butter is melted. Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes. Pour the chocolate batter into your mixer. Beat each egg in, one at a time. Stir in flour, baking soda and salt. Cover and refrigerate for at least one hour. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. Roll dough into walnut sized balls, Bake for 8-10 minutes. DO NOT OVER BAKE, or cookies will not be chewy. Remove cookies from oven, but leave on cookie sheet. Place one Andes Mint on top of each cookie, let sit for about a minute to let it get all melty. Swirl with the back of a spoon. Top with crushed peppermint if you desire.

Nutrition Facts : Calories 74 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 10 milligrams cholesterol, FatContent 4 grams fat, FiberContent 0 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 34 grams sodium, SugarContent 7 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat

CHOCOLATE MINT COOKIES RECIPE: HOW TO MAKE IT

Chocolate Mint Cookies Recipe: How to Make It image

Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down.

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 9 dozen.

Number Of Ingredients 9

Ingredients

3/4 cup butter
1-1/2 cups packed dark brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs, room temperature
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2 packages (4.67 ounces each) mint Andes candies, halved

Steps:

In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

Nutrition Facts : Calories 108 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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