You can’t go wrong with a chocolate and mint combination. The soft, fudgy consistency and refreshing mint flavor come together in this perfect holiday cookie. Best of all, they are quick and easy to make.
I recently discovered a Betty Crocker tear-out recipe card for Drop Brownies. It was hiding in a pile of random recipes that I have collected from magazines over the years. As I read the recipe I thought it was too good to be true. Just melting three ingredients together, adding flour, then baking. I decided to give it a try and was astonished at the result. A cookie-brownie hybrid that is pure heaven. This cookie is no supermodel but it has a ‘great personality’.
1 cup All-Purpose Flour
1/2 cup Butter (if cold – cut into cubes)
1 can (14 oz) Sweetened Condensed Milk
1 bag (10 oz) Nestle Dark Chocolate Morsels
1/4 cup Andes Mint Baking Chips
(or 8-10 Andes Mints)
Heat oven to 350 degrees F.
In a saucepan, heat chocolate morsels, sweetened condensed milk, Andes baking chips and butter over low heat. Stir continuously until ingredients are melted and smooth. Add the flour a half cup at a time and stir until incorporated.
Remove batter from heat and drop by the spoonful on a greased cookie sheet. Bake cookies for nine to ten minutes.
I dropped about two tablespoons of batter for each cookie (because I am impatient). If you do the usual one tablespoon of batter, decrease the cooking time by two or three minutes.
Allow cookies to cool. If adding an Andes Mint on top of the cookie do it after the cookies have almost completely cooled. Otherwise it will be Andes Mint puddles on the top of your cookies.
Andes Mint Cookies
These Andes Mint Cookies are soft, fudgy consistency and refreshing mint flavor. Best of all, they are quick and easy to make.
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Butter (if cold – cut into cubes)
- 1 can (14 oz) Sweetened Condensed Milk
- 1 bag (10 oz) Nestle Dark Chocolate Morsels
- 1/4 cup Andes Mint Baking Chips
- (or 8-10 Andes Mints)
Instructions
Heat oven to 350 degrees F.
In a saucepan, heat chocolate morsels, sweetened condensed milk, Andes baking chips and butter over low heat. Stir continuously until ingredients are melted and smooth. Add the flour a half cup at a time and stir until incorporated.
Remove batter from heat and drop by the spoonful on a greased cookie sheet. Bake cookies for nine to ten minutes.
I dropped about two tablespoons of batter for each cookie (because I am impatient). If you do the usual one tablespoon of batter, decrease the cooking time by two or three minutes.
Allow cookies to cool. If adding an Andes Mint on top of the cookie do it after the cookies have almost completely cooled. Otherwise it will be Andes Mint puddles on the top of your cookies.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 167Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 23mgSodium 82mgCarbohydrates 15gFiber 1gSugar 5gProtein 2g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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