Andes Mint Cookies
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.
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Table of Contents
Andes Mint Cookies
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
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
