Merry Minty!

Perhaps one of my favorite things about Christmas is that there are many minty treats to be had. I love any food item that is mint. Actually, it doesn’t even have to be a food item. If it’s mint, I’ll buy it.

I have always adored Andes Mints, so I thought, why not make cookies with them?


I searched a long time for the perfect recipe and I definitely think, with a few tweaks here and there, I found it. Now, here’s hoping I don’t eat these all myself (quite possible!)

Merry Mint Cookies

Adapted From: Chocolate With Grace
  • 1 stick of unsalted butter, softened
  • 1/2 c. white sugar
  • 1/2 c. dark brown sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. peppermint extract
  • 1 egg

Mix the butter until fluffy, then add in the sugars. Once beaten, add the vanilla, peppermint and egg and beat until smooth.

  • 1 c. flour
  • 1/2 c. cocoa
  • 1 tsp. baking soda
  • pinch of salt
  • 1/2 c. mint chocolate chips
  • 1/2 c. holiday chocolate chips
  • Andes Mints, unwrapped

Mix together the flour, cocoa, baking soda and salt. Gradually add to the wet ingredients until blended. Add in the chocolate chips. Refrigerate the dough at least 2 hours.

Roll dough into 1-inch balls and bake for 9-11 minutes. As soon as you take them out of the oven, place an Andes mint on top. Let it melt, about 1-2 minutes, then spread with knife to get that chocolate swirl effect. You should have about 2 dozen cookies, in total (unless you eat a good portion of them immediately after they come out of the oven!)


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