Recipe By Jackie Schmidt
Published Dec 12th
Prep 20m Cook 10m Additional 50m Ready In 80m
Servings 3 to 4 dozen Calories 161.6

I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.

Recipe Ingredients

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 3 (4.5 ounce) packages chocolate covered thin mints

Cooking Directions

  1. 1 In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. 2 Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  4. 4 Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Nutrition Facts

  • Calories 161.6
  • Carbohydrate 23.8 g
  • Cholesterol 18.5 mg
  • Fat 7.4 g
  • Fiber 0.9 g
  • Protein 1.7 g
  • Saturated Fat 4.6 g
  • Sodium 99.1 mg
  • Sugar 16.2 g
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  1. The melted andes mints are a five star idea. The cookie by itself is not. As one person already remarked it is kinda 'greasy'. I will not be making this recipe again however I will be melting andes mint candies on my own chocolate cookie dough recipe (and my own sugar cookies and my own - Read more ...
  2. These cookies also won for me at a cookie exchange last year. Since then I've had people ask me for the recipe. A slight change I make is instead of the two tablespoons of water I use freshly brewed and cooled down coffee. Coffee sets off the flavor of chocolate really well. You don't taste - Read more ...
  3. Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I prefer. I got the hang of it after the first batch. These cookies freeze well. Good for gift giving.
  4. These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease - Read more ...
  5. I won first prize at a cookie exchange for these cookies! I baked a lot of extra to freeze and take to different holiday functions and they were always a big hit.
  6. These cookies were AMAZING. They were gone within two days! I was a bit hesitant to make them since the recipe seemed a bit complicated for me but it actually wasn't hard. I was worried for the Andes mint on top because it didn't seem to smear very well....but once the melted chocolate cooled they - Read more ...
  7. These are great! Pretty easy too. I didn't have regular Andes mints, just Andes mints baking chips, so I mixed them into the dough before baking. I set some aside and sprinkled them on top of the cookies after coming out of the oven, and swirled them around. Used a cookie scoop and my cookies - Read more ...
  8. after the first batch I realized the cookies were more like brownies so used mini muffin tins and they were such a hit!!! I also used Peppermint Patties which were messy to spread but turned out yummy.
  9. Great cookie! I used only half an Andes mint chocolate on every small and larger cookie - a whole piece was too messy. I also waited a good few minutes before I placed the candy on the cookie so it wouldn't slide off and drip. Love them! Thanks!!!
  10. These cookies are wonderful!! They taste like Girl Scout Thin Mints, especially when 1/2 of an Andes candy is melted on top. Yum!