Delicious chocolate cookies combine with melted Andes Mints to create a festive sweet for any holiday party. These cookies are a must bake for your upcoming cookie exchange.
Mint Chocolate Cookies
Makes approximately 3 dozen cookies
- 3/4 cup unsalted butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 18 Andes Mints; cut in half
- In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and vanilla and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
- At high speed, beat in eggs, one at a time into chocolate mixture.
- Sift together flour, baking soda, and salt.
- Reduce speed to low and add dry ingredients, beating until blended. Chill dough for at least 1 hour.
- Preheat oven to 350 degrees F.
- Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. Immediately after removing cookies from oven, place 1/2 mint on top of each cookie. Let the mint sit for about 5 minutes until melted, then spread the mint on top of the cookie.
Adapted from allrecipes.com