Who doesn't like Andes Mints? There is something about that chocolate-mint combination that keeps me coming back for more! It's one of the many reasons I love Olive Garden - they send you away with your own Andes Mint. (My husband always saves his for me). My mother-in-law made these fabulous cookies while we were visiting in California and I was hooked. I love to bake them around the holidays - they are the perfect touch to a cup of hot chocolate.
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 package Andes Mints
Preheat oven to 350 degrees. In a large saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from the heat and stir until completely melted. Cool for 10 minutes.
Transfer cooled chocolate mixture to the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Add flour, baking soda and salt, and mix thoroughly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Roll teaspoons of chilled dough into balls, or use a cookie scoop. Press down slightly onto cookie sheet. Bake for 12-13 minutes. Remove cookie sheet from oven and immediately place 1/2 mint on each cookie. Allow to melt, and then swirl with the bottom of a spoon.
Makes about 60 cookies
Chocolate Mint Cookies
3/4 cup butter
1 1/2 cup brown sugar
2 Tablespoons water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 package Andes Mints
Preheat oven to 350 degrees. In a large saucepan over low heat, cook butter, brown sugar, and water until melted. Add chocolate chips and stir until partially melted. Remove from the heat and stir until completely melted. Cool for 10 minutes.
Transfer cooled chocolate mixture to the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Add flour, baking soda and salt, and mix thoroughly. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Roll teaspoons of chilled dough into balls, or use a cookie scoop. Press down slightly onto cookie sheet. Bake for 12-13 minutes. Remove cookie sheet from oven and immediately place 1/2 mint on each cookie. Allow to melt, and then swirl with the bottom of a spoon.
Makes about 60 cookies
