Chocolate Mint Filled Cookies

Yield: 2 dozen

Prep Time: 30 min + chill time

Cook Time: 12 min

Chocolate- Mint Filled Cookies


6 ounces semisweet chocolate chips
2 cups all-purpose flour
2/3 cup salted butter, softened
1/4 cup light corn syrup
2 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup granulated white sugar
sugar for rolling
48 Andes Mints


1. In saucepan, heat chips on low heat until melted and smooth.

2. In a large bowl with mixer, beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg and 1/2 cup sugar until blended. Increase speed to medium and beat until well-mixed, scraping bowl with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle (2 hours).

3. Preheat oven to 350 degrees. Place some sugar in a small bowl. Shape dough into balls. Roll balls in sugar and bake on cookie sheet 12 to 15 minutes.

4. Immediately remove 1/2 of cookies from cookie sheet onto work surface. Top each cookie with 2 mints and place the other half of the cookies on top. If your freezer is big enough, place in freezer until set, or leave at room temperature until set.


*These taste divine while still warm, and they are a great frozen treat as well.
*Andes brand mints can be found in the candy section of most stores.




2 Responses to “Chocolate Mint Filled Cookies”

  1. postedDec 13, 2011 4:25 PM

    Sugar is not listed in the ingredients but is in the directions.. Easy mix up but confused my small mind.

    • postedDec 13, 2011 4:27 PM

      Thank you – fixed !

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