Mint Chocolate Cookies
My husband and I were watching a local news show one night before the holidays and they did a show on holiday cookies. We liked this one the best and I decided I had to try it out. I normally don’t follow recipes but on this rare occasion I did.
1 1/2 sticks of butter
2 tablespoons of water
1 1/2 cup of brown sugar
2 cups of semi sweet chocolate chips
2 1/2 cups of all purpose if flour
1 1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 package of Andes mints
- Combine sugar, butter, and water in sauce pan. Cook until it’s all melted. Mix 2 cups of semi-sweet chocolate chips into the pan. Stir until chocolate is all melted. Remove from heat and let sit for about 10 minutes.
- Once mix has cooled, pour into a bowl and add the 2 eggs. Beat eggs into mixture. In a separate bowl, combine the flour, baking soda, and salt. Stir. Then add chocolate mixture. Stir again. Cover and put in fridge for an hour.
- Preheat oven to 350 degrees. Grease cookie sheet. While oven is preheating, roll cookie dough into walnut sized balls and place on a cookie sheet.
- Cook for 8-10 minutes.
- When done press the Andes mint into the top of the cookie. When it melts, use the back of a spoon to swirl it on the top of the cookie. Let melted chocolate harden, then serve.
Makes about 3 dozen cookies.
If you like mint and chocolate together, you will love these cookies! The mint from the Andes is just enough to make you go aaaahhhhh and the chocolate is smooth with the crunch of the cookie making them perfect!