Secrets from the Cookie Princess: Andes Mint Cookies

Thursday, May 9, 2013

Andes Mint Cookies

I love mint and chocolate. It's one of my favorite combinations, so I'll surely hop on a recipe that mixes the two. And since there was such a recipe using my master cookie mix, I needed to give it a go. The cookie is flavored with melted chocolate and topped with an Andes mint for a tasty and refreshing cookie that's just perfectly delicious. With a big glass of milk, these cookies are good any time, especially since they come together so quickly.

I should have known better. The 1 Master Mix, 51 Cookies book indicated I'd only need 2 dozen mints, which would mean I would only get 2 dozen cookies. But even though I've been averaging 3 dozen cookies, I still only got 2 dozen mints. What to do when I ran out but still had chocolate cookies in need of a topping? I busted open a back of York Peppermint Patties and used those in place of the Andes Mints. Perfect. A bit afraid the cookie to patty ratio would be off--too much patty and not enough cookie, I was surprised at how perfect these cookies ended up with either candy. Either way, get your chocolate and mint fix from a cookie by baking up a batch of these super quick and delicious cookies from a master mix.

Andes Mint Cookies

Ingredients

1/2 cup butter
3/4 cup chocolate chips

1 egg
3 cups master cookie mix
2 Tablespoons milk
36 Andes Mint candies

In a microwave safe bowl, add butter and chocolate chips. Microwave on 50% power for 1 minute. Stir, then microwave again at 50% power for another minute. Remove from microwave, stir to combine and cool slightly. Stir in egg.

Measure mix into a large bowl, then add chocolate mixture and milk and stir until a soft dough forms.

Drop dough onto parchment or Silpat lines cookie sheets. (Note: I used a small cookie scoop).

Bake at 350 degrees F for 6 minutes. Remove from oven and top with Andes Mint in the center, pressing slightly. Return to oven and bake for 2-3 more minutes.