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Chocolate Mint Candies Cookies

Rated as 4.78 out of 5 Stars

"I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends."
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1 h 20 m servings 162
Original recipe yields 40 servings (3 to 4 dozen)


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  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 162 calories; 7.4 23.8 1.7 18 99 Full nutrition

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Read all reviews 611
  1. 817 Ratings

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Most helpful positive review

These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. ...

Most helpful critical review

The melted andes mints are a five star idea. The cookie, by itself, is not. As one person already remarked, it is kinda 'greasy'. I will not be making this recipe again, however, I will be melti...

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Most positive
Least positive

These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world. ...

Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I p...

These are great! Pretty easy too. I didn't have regular Andes mints, just Andes mints baking chips, so I mixed them into the dough before baking. I set some aside and sprinkled them on top of...

Great cookie! I used only half an Andes mint chocolate on every small and larger cookie - a whole piece was too messy. I also waited a good few minutes before I placed the candy on the cooki...

These cookies also won for me at a cookie exchange last year. Since then, I've had people ask me for the recipe. A slight change I make is instead of the two tablespoons of water, I use freshl...

I won first prize at a cookie exchange for these cookies! I baked a lot of extra to freeze and take to different holiday functions and they were always a big hit.

after the first batch, I realized the cookies were more like brownies, so used mini muffin tins and they were such a hit!!! I also used Peppermint Patties, which were messy to spread, but turned...

These cookies were AMAZING. They were gone within two days! I was a bit hesitant to make them, since the recipe seemed a bit complicated for me, but it actually wasn't hard. I was worried for...

These cookies are wonderful!! They taste like Girl Scout Thin Mints, especially when 1/2 of an Andes candy is melted on top. Yum!