Top Twelve Days of Christmas Cookies: Chocolate Rolo and Andes Mint Cookies

DAY 7: Andes & Rolo Cookies

This recipe is a great “two-fer”. You can make two completely different cookies from the same basic chocolate dough.

The Rolo Cookies have a Rolo candy nestled inside of the chocolate dough. Eat them warm for a delicious gooey caramel cookie.

The Andes Cookies have a melted Andes mint swirled on the top of a baked chocolate cookie.

The original recipe uses regular Andes, but when I make these I prefer the Andes Parfait mints, that have 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie. Unfortunately, they are sometimes hard to find in stores.

ORIGINAL BLOG POST (2009): Chocolate Rolo or Andes Cookies

RECIPES:

Chocolate Rolo or Andes Cookies

Chocolate Rolo Cookies

¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flour
½ tsp salt
1 ¼ tsp baking soda
Rolos (5-6 dozen)

Preheat oven to 350°F.

In a saucepan over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips. Stir until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).

Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet for 3-4 minutes. Remove to wire rack to cool completely.

Makes 5-6 dozen cookies

Andes Chocolate Mint Cookies:

Chocolate Dough (see recipe above)
About 24 Andes mints (see note below)

Prepare dough as above (for Rolo cookies). Roll into 1” balls and place on baking sheet. Bake at 350°F for 8-10 minutes. Place half of an Andes mint on top of each hot cookie. Allow to melt slightly and then swirl with a toothpick.

NOTE: The original recipe uses regular Andes, but when I make these I prefer the Andes Parfait, that have 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie.

Makes about 4 dozen cookies

(Original Andes Chocolate Mint Cookies recipe from Recipezaar)

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