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soft dark chocolate cookies with thin melted mint-chocolate toppings swirled unevenly across their surfaces, with no whole candies or wrappers visible
Andre Lewis

Andes Mint Cookies

The mint chocolate melts right on the warm cookie, making its own thin topping. You don't need a separate frosting bowl. Give each candy a minute to soften before spreading it, and keep the knife strokes loose. The swirled tops will firm as they cool. Pack these separately from plain butter cookies so the mint stays where you intended it.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 24 unwrapped Andes creme de menthe chocolate candies

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment. Beat butter and brown sugar until creamy, then beat in egg and vanilla.
  2. Whisk flour, cocoa, baking soda and salt and mix into the butter until a soft dough forms. Divide into 24 balls and place 2 inches apart.
  3. Bake one sheet at a time for 9 to 10 minutes, until the edges are set and the centers are still soft.
  4. Immediately place one unwrapped mint chocolate on each hot cookie. Wait 1 minute, then spread the softened candy over the top with a small knife, leaving uneven chocolate-mint swirls.
  5. Let the cookies stand on the sheets for 10 minutes, then transfer to racks and cool until the chocolate topping is firm.