Warning: You can’t eat just one of these.
I’m a huge fan of these chocolate cookies with the Andes mint melted on the top to serve as the extra flavor and frosting. This recipe makes 3+ dozen delicious treats.
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 bag Andes mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
(I made up the chocolate mixture and left it covered in the fridge while I attended margarita night with friends. It was ready and waiting for me three hours later when I returned.)
Preheat oven to 350 degrees. Grease cookie sheets. Roll cookie dough into balls and place two inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint into the top of each cookie and let sit.
When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.