In one of my recent forays in cooking I discovered the recipe for Andes Mint Chocolate Cookies. I’m trying not to overdo it here, but they were probably the most scrumptious cookies I’ve ever made. The texture was perfect — crisp at first bite and then chewy. The Andes mint candy melted on top of each one took the whole thing to another level of scrumptiousness.
The actual recipe calls for regular chocolate chips in the cookie dough, but I made a half and half mixture of 1 cup – milk chocolate chips and 1 cup – Andes Mint Baking Pieces (found in the baking isle at our local Super Target) – you can also just chop up a bunch of regular Andes mints (it’s the same thing). It was a great addition. I also played around with proportions and made some smaller sandwich versions that turned out great.
I think that they would make such a nice little gifts to give around the Holidays (great for teachers, postal workers, cookie exchanges, etc). To make them I just rolled balls of dough that were about the size of a large grape, baked them on my cookie sheet lined with parchment paper, and reduced the time to about 7 minutes (your oven may work differently, so keep a close eye on them). As soon as they came out I turned half of them over with a spatula (so the pretty side was face down, and placed a whole Andes Mint Candy on top (following the same procedure as seen in the original recipe). After the mints had melted down (about 4 minutes) I placed the remaining cookie on top and pressed down lightly to complete the “sandwich.” In my version I only used half of a mint and it didn’t really peek out between the layers like I would have liked. So if you end up making these guys, be sure to use a full mint or even two.
I would love to know how you like these if you make them. It will be like a virtual cookie party. xo Ez