Unbelievable. Melt in your Mouth. Decadent.
Words that popped into my mind when thinking about how to describe these cookies.
If you enjoy Andes Mints, drop everything you’re doing right now and make these cookies!!
Love, love, love them!
We had purchased two boxes of Andes Mints last week and wanted to make something with them before they played a disappearing act on us due to 10 hands in this house that enjoy snacking on chocolates.
We finally set aside some time last night to make these little gems, and oh my goodness, they are amazing.
There is a little more effort involved in these as opposed to most cookies, but so worth it.
One part of the recipe calls for a standing mixer where you beat eggs, vanilla and sugar for 15 minutes. I only have a hand mixer, so that was a little awkward for me, but it worked out. Note to self: buy a standing mixer. It will be better for my neck.
You will begin by melting chocolate and mixing in the Andes Mints, while watching them melt. You will then start the 15 minute process of blending the sugar, eggs and vanilla.
- Brownie Cookies
- 10 ounces semisweet chocolate, finely chopped (I used Nestle semisweet chocolate chips)
- 3 tablespoons unsalted butter
- 2 ounces chopped Andes mints (about ⅓ cup)
- 2 eggs
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- Mint Chocolate Glaze
- 2 ounces semisweet chocolate, finely chopped (I used the Nestle chocolate chips again. Easier than chopping!)
- 1 tablespoon butter
- 1½ ounces chopped Andes mints
- Extra chopped Andes mints
- Heat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl.
- Microwave for 20 seconds, stir then microwave for another 20 seconds.
- Repeat this process until the chocolate and butter have melted. This only took me about 1½ minutes.
- Now, stir in the chopped Andes mints.
- Continue to stir until melted.
- The heat from the chocolate and butter should be enough to melt the Andes mints.
- If they do not melt when stirred in, simply place back into the microwave for 20 seconds to help melt.
- Combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment, then beat on medium speed for 15 minutes.
- After 15 minutes, the eggs should have become pale yellow in color, thickened and glossy.
- At this point, the eggs and sugar should be at the stage where when you pull the beater out of the mixture, the mixture will slowly fall back into itself.
- Place a sifter over chocolate mixture then add flour and baking powder.
- Sift over chocolate.
- Then, gently stir the sifted flour and baking powder into the chocolate.
- Add the whipped egg and sugar and gently fold into the chocolate.
- Time to scoop onto cookie sheet and cook
- Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 3 inches between each cookie (they do spread out a bit when baking).
- Bake 8 to 10 minutes or until the cookies have puffed and cracked on top.
- Cool completely on baking sheet. As the cookies cool, they will deflate a little.
- Once cookies have cooled, make the chocolate glaze.
- Make the Chocolate Glaze Topping
- To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl.
- Microwave for 20 seconds, stir, then microwave for another 20 seconds.
- Repeat this process until the chocolate and butter have melted. (This takes about a minute).
- Stir in the Andes mints, then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer.
- Top with the extra mints. We found that the more mints we put on top, the better.
- SO delicious.
I found this recipe at Inspired Taste and am so glad I did. These cookies have such a rich chocolate mint taste, and the soft chocolate cookies are a soft brownie texture.