Crumbl -inspired Andes Mint Cookies

These soft and chewy Andes Mint Cookies are a perfect balance of rich chocolate and refreshing mint! They're finished with a MELTED Andes Mint Candy for a decadent mint cookie!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine butter, sugar, & water in micro. bowl. Micro. HIGH (2-3 min.), stirring occasionally, until butter is melted. Add chocolate chips; stir until chocolate is melted. (Mixture will still be grainy, but should not have lumps.) Allow to cool (10 min.)

Step 2

Whisk flour, baking soda, & salt in a separate bowl. Set aside.

Step 3

Mix eggs into cooled chocolate mixture (2 min.) on med.-high until smooth & glossy. Reduce to lowl add half of flour mixture, mixing just until combined. Add remaining flour; mix again until just combined.

Step 4

Scoop heaping tablespoons of dough onto a cookie sheet lined with parchment paper. Refrigerate scoops (45 min.) (For the sake of refrigerator space, all scoops can be refrigerated on one sheet & placed on separate sheets for baking.)

Step 5

Space cookies 2” apart on cookie sheet lined with parchment paper.

Step 6

Bake (7-8 min.) rotating sheets halfway through baking. Cookies should be just dry to the touch when done.

Step 7

Immediately place one Andes Mint on each cookie. Allow to sit (3-5 min.) until melty. Spread mint over top of cookies; allow to cool on wire rack. (To keep hints of the pretty green on top, don’t overswirl melted mint.)

Step 8

Add the flour in two additions instead of all at once. This helps the dough pull together without overdeveloping gluten & making dough tough. For a soft, tender dough mix until it is just combined after each addition of flour.

Step 9

Don’t skip the refrigerating. Getting the dough cold before baking prevents the cookies from spreading paper thin in oven.

Step 10

Make sure not to overbake. The key to moist, soft cookies is to bake until just finished. The cookies are done when they are just dry to the touch.

Step 11

Once the dough is made and scooped, put the dough into the freezer for a few hours. Once frozen, store in a plastic freezer bag. Bake from frozen, adding an additional 1-2 min., if needed.

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