Melt in your mouth chocolate mint cookies recipe with Andes mints, butter, and chocolate.
These mint chocolate cookies are a cross in between a cookie and brownie. They’re so tender, they simply disappear in your mouth. We simply like them.
How to Make Mint Chocolate Cookies
Andes mint chocolates star in this cookierecipe Initially, we include them to the batter. Then we melt them into a mint chocolate glaze, and lastly we fall apart more mints on top.
To make the batter, you will require to integrate eggs, sugar and vanilla extract in a stand mixer, fitted with whisk accessory and beat on medium speed for about 15 minutes. I understand it appears a very long time, however it is this additional pounding that makes these cookies nearly brownie-like.
You are technically beating the eggs to what’s called the ribbon phase. This simply implies that when you pull the beater out of the batter, it looks shiny and the batter gradually falls back into itself– similar to a ribbon. This mix is integrated with flour and chocolate then we bake till the cookies are puffed and a little split on top. After cooling, we spoon mint chocolate glaze on the top and surface with the collapsed mints.
Mint Chocolate Cookies
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PREPARATION
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COOK
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OVERALL
To make the batter, you will require to integrate eggs, sugar and vanilla extract in a stand mixer, fitted with whisk accessory and beat on medium speed for about 15 minutes. I understand it appears a very long time, however it is this additional pounding that makes these cookies nearly brownie-like.
Makes around 18 cookies
You Will Require
Cookies
10 ounces semisweet chocolate, carefully sliced
3 tablespoons saltless butter
2 ounces sliced Andes mints or Andes baking chips (about 1/3 cup)
2 big eggs
1/3 cup (65 grams) granulated sugar
1 teaspoon vanilla extract
1/4 cup (30 grams) versatile flour
1/4 teaspoon baking powder
Mint Chocolate Garnish
2 ounces semisweet chocolate, carefully sliced
1 tablespoon saltless butter
1 1/2 ounces sliced Andes mints or of Andes baking chips (about 1/4 cup), plus more for topping cookies
Instructions
- Make Batter
1 Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicon baking mat.
2 Integrate the 10 ounces of sliced 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 procedure till the chocolate and butter have actually melted. This takes 2 to 3 minutes. Stir in the sliced Andes mints till melted. The heat from the chocolate and butter must suffice to melt the Andes mints, if they do not melt, put back into the microwave for 20 seconds to assist melt.
3 Integrate eggs, sugar, and the vanilla extract in a stand mixer, fitted with whisk accessory. Beat on medium speed for 15 minutes. After 15 minutes, the eggs must be pale yellow, thickened, and shiny. At this moment, the eggs and sugar will be at the ribbon phase. This implies when you pull the beater out of the mix the mix will gradually fall back into itself, appearing like a ribbon. If the eggs and sugar do not look in this manner, continue to beat till they do.
4 Location a sifter over chocolate mix then include the flour and baking powder. Sort over chocolate. Carefully stir the sorted flour and baking powder into the chocolate. Carefully fold in the beaten egg and sugar.
- Bake Cookies
1 Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches in between each cookie.
2 Bake till the cookies have actually puffed and split on top, 8 to 10 minutes. Cool entirely on baking sheet. As the cookies cool, they will deflate a little.
- To End Up
1 When the cookies have actually cooled, make the chocolate glaze. To make glaze, integrate chocolate and 1 tablespoon of butter in a little microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this procedure till the chocolate and butter have actually 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. Leading with collapsed mints.
Adam and Joanne’s Tips
- Recipe adjusted and motivated by Donna Hay.
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