Day 4 of my 12 Days of Cookies features Andes Peppermint Cookies. This version is a twist on a classic chocolate-and-mint cookie I love — I swap in peppermint candies for the usual mint wafers. You can even mix red and green candies for a festive holiday look.
I’ll admit I still have a soft spot for the original green mint wafers; to me, traditional mint flavor beats peppermint. Still, these peppermint-topped cookies are a holiday staple in my kitchen thanks to a cousin who first introduced me to the recipe.
The recipe below is adapted from AllRecipes and is easy to make for holiday gatherings or cookie exchanges.
Day 4: Andes Peppermint CookiesIngredients3/4 cup butter1 1/2 cups brown sugar2 tablespoons water2 cups semisweet chocolate chips2 eggs2 1/2 cups all-purpose flour1 1/4 teaspoons baking soda1/2 teaspoon salt1 package Andes Peppermint ChocolatesDirectionsIn a saucepan over medium heat, combine the butter, brown sugar and water. Cook, stirring occasionally, until the butter and sugar are melted and the mixture is smooth. Remove from heat and stir in the chocolate chips until fully melted. Set aside to cool about 10 minutes.Pour the cooled chocolate mixture into a large bowl and beat in the eggs one at a time until incorporated. In a separate bowl, whisk together the flour, baking soda and salt, then stir into the chocolate mixture to form a dough. Cover and refrigerate for at least 1 hour to firm up.Preheat the oven to 350°F (175°C). Grease or line cookie sheets. Roll dough into walnut-sized balls and place about 2 inches apart on the prepared sheets.Bake 8 to 10 minutes, being careful not to overbake. As soon as the cookies come out of the oven, press one mint wafer into the center of each cookie and let sit for about 1 minute so the mint softens. Use the back of a spoon or a toothpick to swirl the mint filling and create a decorative pattern. For smaller cookies, break the mint wafers in half before pressing.3.1https://lovintheoven.com/day-4-andes-peppermint-cookies/