Chocolate Cookies With Andes Mint Frosting

Prep Time
Cook Time
1h 8m
Ready In

"These chewy, chocolaty and decadent cookies are topped with an Andes mint, which melts into a minty chocolate frosting. A great ATK recipe. You'll need two packages of Andes mints, to get the 45 pieces. TIME DOES NOT INCLUDE 1 HOUR REFRIGERATION TIME."

Original recipe yields 45 servings
  • Be sure to unwrap the mints BEFORE baking the cookies, so that the cookies are very hot when you press the mint onto the cookie.


  • Serving Size: 1 (28.5 g)
  • Calories 112.7
  • Total Fat - 4 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 17.4 mg
  • Sodium - 65.5 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 10.2 g
  • Protein - 1.1 g
  • Calcium - 4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes.

Step 2

Combine flour, baking soda, and salt in separate bowl.

Step 3

Fit mixer with the paddle attachment, then add the eggs to the mixer bowl Beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just ­combined, scraping down bowl as needed.

Step 4

Refrigerate until dough is firm, at least 1 hour or up to 2 days.

Step 5

Preheat oven to 350 degrees and adjust racks to the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Working with half of dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Bake until just set, about 7 to 9 minutes. Switch and rotate the cookie sheets halfway through baking.

Step 6

After removing cookies from the oven, immediately place 1 Andes Mint in the center of each cookie. Let stand until chocolate is softened, about 5 minutes. Using a small offset spatula, spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes.

Step 7

Repeat with remaining dough and Andes Mints. These cookies can be stored at room temperature for up to 3 days.

Tips & Variations

No special items needed.