Andes Chocolate Mint Cookies

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 24

• 3/4 cup butter (not margarine)
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 12 ounces semi-sweet chocolate chips
• 2 large eggs
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• Andes mints candies, broken in half

Directions:

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water.
3. Heat until melted and add chocolate chips until partly melted.
4. Remove from heat and stir.
5. Pour into large mixing bowl.
6. Let stand 10 minutes to cool slightly.
7. Beat in eggs one at a time on high speed.
8. Reduce mixer to low speed and add flour, salt and baking soda.
9. Beat until well-blended.
10. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
11. Roll into balls, place two inches apart on parchment paper-lined baking sheets.
12. Bake for 10 minutes.
13. Place an Andes Mint half on top.
14. Allow to melt slightly and spread with a spoon.

Reviews

[Virginia Cherry Blossom]

Oh My Goodness! So, Delicious that they are addictive... Easy, moist, soft and just downright lovely. Thank you so much for such a wonderful recipe!

[Xceptiona1Wife]

Thank God you posted this recipe. I lost my copy and these are a family holiday favorite. We use a whole mint for each cookie and swirl with a toothpick to get a pretty marbled look. They all go down the same, though. YUMMY!!!!

[Mary_K]

Thank you! This is possibly my new FAVORITE cookie! I love the brownie-like chewiness. I used the Andes bits (and didn't spread it). It was probably more difficult, but I have a delicious, attractive outcome. (I'm posting a picture.) After allowing the cookies to cool on the rack, I put them in the fridge for about 30 minutes to make sure the Andes bits were hardened before packing the up. Voila!