Day 4 of my 12 Days of Cookies: Andes Peppermint Cookies. This recipe is a variation of the classic Andes mint cookie I love. I swapped in peppermint candies for the original mint, but you can use a mix of both red and green candies to create a festive holiday look.
I’ll admit I still prefer the green mint variety—regular mint wins out over peppermint for my taste—but these peppermint versions are a delicious alternative and great for sharing.
This cookie became a staple in my kitchen thanks to my cousin, who first introduced me to it. The recipe below is adapted from the classic version.
Day 4: Andes Peppermint Cookies
Ingredients
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 package Andes Peppermint Chocolates (or a mix of peppermint and mint wafers)
Directions
- In a saucepan over medium heat, combine the brown sugar, butter and water. Cook, stirring occasionally, until the butter is melted and the mixture is smooth. Remove from heat.
- Stir in the semisweet chocolate chips until melted, then set the mixture aside to cool for about 10 minutes.
- Pour the cooled chocolate mixture into a large bowl and beat in the eggs, one at a time, until incorporated. In a separate bowl, whisk together the flour, baking soda and salt, then stir that into the chocolate mixture to form the dough. Cover and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C). Prepare cookie sheets by greasing them or lining them with parchment. Roll the chilled dough into walnut-sized balls and place them about 2 inches apart on the cookie sheets.
- Bake for 8–10 minutes, watching carefully to avoid overbaking. Immediately after removing the cookies from the oven, press one mint wafer into the center of each cookie and let it soften for about a minute. Once softened, use the back of a spoon or a toothpick to swirl the mint filling and create a decorative pattern. For smaller cookies, break the mint wafers in half before pressing into the tops.