Andes Mint Cookies
Source: Found on Pinterest
Ingredients
- 3/4 c. butter
- 1-1/2 c. packed brown sugar
- 2 Tbls. water
- 2 c. semi sweet or dark chocolate chips (10-oz. pkg)
- 2 eggs
- 2-1/2 c. unbleached white all-purpose flour
- 1-1/4 t. baking soda
- 1/2 t. salt
- 40 Andes mint chocolates, wrappers removed and halved
Instructions
In a saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until mostly melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixing bowl and let stand about 10 minutes until cool.
With an electric mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended.
Chill dough about 1 hour for easier handling.
When ready to bake, roll dough into small balls (rounded teaspoon size) and place 2 inches apart on a lightly greased baking sheet. Bake at 350 degrees for 9-10 minutes (do not over bake). Cookies will crisp as they cool.
Remove pan from oven and immediately place 1/2 of an Andes mint on each hot cookie. Allow to soften, then swirl mint over cookie.
Remove from cookie sheet and cool completely on a cooling rack lined with paper towel to absorb the grease.
NOTE: Makes 80 cookies. My first time making these I made about 60 cookies because I rolled the balls a little larger (about 1 inch in diameter). Just eat any leftover mints!