According to their site, Andes Crème de Menthe candies rank as the “number one after-dinner mint” delivering a “smooth blend of mint and chocolate flavors– the perfect post-meal treat”. They are particularly popular during the holidays and easy to find at y…
What you'll need
Ingredients
12 tablespoons unsalted butter, softened
1 ½ cups packed (10 1/2 ounces) brown sugar
2 tablespoons water
12 ounces Ghirardelli Bittersweet or Semisweet chocolate chips
2 ½ cups (12 1/2 ounces) all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
48 Crème de Menthe Andes Mints, foil wrappers removed
The method
Directions
01
Combine butter, brown sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, 3-4 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes. Combine flour, baking soda, and salt in separate bowl.
02
Fit mixer with paddle, add eggs to bowl with chocolate mixture, and beat on medium-high speed until smooth and thick, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Refrigerate until dough is firm, at least 1 hour or up to 2 days.
03
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with half the dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Refrigerate remaining dough until ready to bake next batch. Bake until just set, 8 to 10 minutes, switching and rotating sheets halfway through baking.
04
After removing cookies from oven, immediately place 1 Andes Mint in center of each cookie. Let stand until chocolate is softened, about 5 minutes, then spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes. Repeat with remaining dough and Andes Mints. (Cookies can be stored at room temperature for up to 3 days.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Andes Crème de Menthe Chocolate Brownie Cookies
Prep
Cook
Yield
According to their site, Andes Crème de Menthe candies rank as the “number one after-dinner mint” delivering a “smooth blend of mint and chocolate flavors– the perfect post-meal treat”. They are particularly popular during the holidays and easy to find at y…
Ingredients
12 tablespoons unsalted butter, softened
1 ½ cups packed (10 1/2 ounces) brown sugar
2 tablespoons water
12 ounces Ghirardelli Bittersweet or Semisweet chocolate chips
2 ½ cups (12 1/2 ounces) all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
48 Crème de Menthe Andes Mints, foil wrappers removed
Cook Like James · The method
Directions
1
Combine butter, brown sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, 3-4 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes. Combine flour, baking soda, and salt in separate bowl.
2
Fit mixer with paddle, add eggs to bowl with chocolate mixture, and beat on medium-high speed until smooth and thick, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Refrigerate until dough is firm, at least 1 hour or up to 2 days.
3
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with half the dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Refrigerate remaining dough until ready to bake next batch. Bake until just set, 8 to 10 minutes, switching and rotating sheets halfway through baking.
4
After removing cookies from oven, immediately place 1 Andes Mint in center of each cookie. Let stand until chocolate is softened, about 5 minutes, then spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes. Repeat with remaining dough and Andes Mints. (Cookies can be stored at room temperature for up to 3 days.)
Cook Like James
Andes Crème de Menthe Chocolate Brownie Cookies
Prep
Cook
Yield
According to their site, Andes Crème de Menthe candies rank as the “number one after-dinner mint” delivering a “smooth blend of mint and chocolate flavors– the perfect post-meal treat”. They are particularly popular during the holidays and easy to find at y…
Ingredients
12 tablespoons unsalted butter, softened
1 ½ cups packed (10 1/2 ounces) brown sugar
2 tablespoons water
12 ounces Ghirardelli Bittersweet or Semisweet chocolate chips
2 ½ cups (12 1/2 ounces) all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
2 large eggs
48 Crème de Menthe Andes Mints, foil wrappers removed
Directions
1
Combine butter, brown sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, 3-4 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes. Combine flour, baking soda, and salt in separate bowl.
2
Fit mixer with paddle, add eggs to bowl with chocolate mixture, and beat on medium-high speed until smooth and thick, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Refrigerate until dough is firm, at least 1 hour or up to 2 days.
3
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with half the dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Refrigerate remaining dough until ready to bake next batch. Bake until just set, 8 to 10 minutes, switching and rotating sheets halfway through baking.
4
After removing cookies from oven, immediately place 1 Andes Mint in center of each cookie. Let stand until chocolate is softened, about 5 minutes, then spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes. Repeat with remaining dough and Andes Mints. (Cookies can be stored at room temperature for up to 3 days.)
