Andes Mint Meltway Cookie
A chewy brown sugar cookie with a fudgy soft mint core..
In Illinois there is this chocolate company called Fannie May & Andes that make chocolate mint meltaway candies. They are delicious and truly live up to the name “mint meltaway”. I used my favorite brown sugar cookie recipe dough, chilled them in the fridge before baking, then topped the warm cookies with Andes chocolate mint candies. Most mint cookies are based in chocolate, but they taste even better with vanilla. These cookies turn out super soft and chewy with a minty chocolate core. I fell in love with the flavor of these cookies and am excited to share them all with you.
This recipe is all about the sugar cookie batter. Whip softened butter and sugar until you incorporate air into the batter, which you can usually tell by the color of the batter turning lighter. The best thing you can do for your cookie dough is give them more time to chill. This process is called aging the cookies which helps develop more flavor in the fridge. I keep some sugar cookie dough balls in the freezer for every batch just in case I need a warm cookie on a weekday.
Be sure to top these with your mint candies as soon as they come out of the oven. If you LOVE mint, top them with extra mint candies, as long as you top them when warm. These cookies have a great balance of mint and sugar, you will be surprised how much you like these.
Most mint cookies are based in chocolate, but they taste even better with vanilla.
Andes Mint Meltaway Cookie
Ingredients
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- ⅔ cup brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 3 (4.5 ounce) packages chocolate covered thin mints (andes)
- Flaky salt *optional*
Preparation
- Preheat the oven to 350 ºF and prepare two parchment-lined sheet trays.
- In a bowl, whisk together the flour, baking soda and salt. Set aside.
- Using a hand or stand mixer fitted with the paddle attachment, whip the butter and sugar together until well creamed. Around 3 - 4 minutes. Spat the sides halfway.
- Add the whole egg, egg yolk, and vanilla to the batter until incorporated.
- Add in the dry ingredients until no flour clumps remain.
- Use a medium-ice cream scoop to form cookies and evenly spread them onto the sheet tray.
- Bake for 10 - 11 minutes or until barely golden. Add a thin mint to the top of each cookie and let cool.
- Enjoy!
Recipe adapted from AllRecipes.