Andes Mint Cookies
Oh boy, I saw this recipe on my friends blog and I had to make them. I sent Steve to the store to get me some Andes Mints and I made them right away. They were so good and moist and minty and chocolaty. YUM YUM! 
Ingredients
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes mints
Directions:
In a medium-sized sauce pan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.
Add remaining ingredients. Chill dough at least 1 hour.
Roll into balls and place on lightly greased cookie sheet.
Bake at 350° F. for 8 to 9 minutes.
Remove from the oven and on top of each cookie, place half an Andes mint (or some baking chips). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife (I think a fork works best)
The only problem with this recipe was I think you need MORE than 24 mints! I only had one package so I had to just use that many but I think each cookie needs one whole mint. A half was just not enough:)
1 comment:
I'm so glad you tried that recipe and liked it! That one is from Becky and she said the same thing that they were just delicious! She also said you can use whatever flavor you want with them. I think I'm going to try it with peanut butter chips (Gordon's not a huge mint and chocolate fan). I'll let ya know how those turn out. :) Your pictures look awesome!!!
Post a Comment