37 Reviews

These are my all time favorite cookie. I have made them for years, and even had them at my wedding. I mis them as written, except I use a whole mint on each cookie, and I only bake for 8 minutes. The key is to not overbake the cookies, they will appear almost underdone when you remove them from the oven. But I immeditely top with the mint, and let it cool for 2 minutes on the baking sheet. Then I swirl the melted mint with a knife and remove to a cooling rack. This way they continue to cook for a few minutes on the baking sheet while cooling. The baking and amount of mint you use will depend on how big you roll the dough. I roll them in about 1 inch balls. GREAT RECIPE!

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Megan's Mommy October 11, 2007

These are SOOOO yummy. My DH asks me to make these all the time. The easiest way to spread the mint is by toothpick as it starts to melt. Thanks for posting!

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MommaBrooks November 29, 2006

These cookies are absolutely delicious. I think they are fun to make too. I followed the recipe exactly and the dough is very easy to work With. I cooked mine about 12 min because I made them a little larger. This makes a TON of cookies.

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College Gal November 24, 2013

These cookies are incredible! Very moist and brownie like.

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trellaj June 12, 2009

Great cookies! Fudgy and beautiful. I topped some with the mints and some with white chocolate chips - I'm sure peanut better chips, or maybe chopped peanut butter cups would work well, too. Thanks for sharing!

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pattikay in L.A. August 23, 2008

These were a hit. I used the Andies bits in the baking section of the grocery store and found melting them in the microwave and using a spoon to spread a little over each was way easy. I did try them with flavored choc chips instead of the Andies....don't, yuck.

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startnover June 21, 2008

Fab cookies! Lovely and soft and not too sweet and sickly. I didn't use enough chocolate chipps though as I didn't have enough. Will definately use the specified amount next time as they would be more chocolatey! We also don't have Andes mints here in the uk so I used after dinner chocolate mint thins which I think are the same thing! They were really delicious!!

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Donnalou86 May 17, 2008

These were great and chewy cookies! I made change, though, because of what I had on hand. I used about 1 t. of peppermint extract and only about 1-1/2 T of water. They tasted great! I gave them as gifts for Christmas and all of my family wanted me to make them some next time! Thanks for sharing this recipe with us!

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daynacourtney January 06, 2008

These cookies are so delicious!! I absolutely love them!!! Just a few notes: I used margarine and dark brown sugar and they turned out great. I also put a whole mint on each cookie, so I needed about 3 1/2 boxes of the mints. Thanks for sharing a yummy recipe!

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Chef_Irion December 26, 2007

i got about 5 dozen very tastey cookies from this recipe. I used some pam cooking spray and no parchment paper and they didnt stick at all. I also used milk chocolate chips because i spaced and grabbed them on accident. I baked them for 8 and a half minutes, then topped them with the andes mint, put them back in for a minute or so and then waited to spread the mint around untill they had cooled for at least five minutes, because if not i was breaking the cookie trying to spread it out

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Michelle_My_Belle December 25, 2007
Andes Chocolate Mint Cookies