I only had energy enough to make one kind of cookie this year.
Since I was only making one kind, it had to be good.
And. These. Are. GOOD!
I just knew you'd want the recipe.
First, you bake the basic chocolate cookie (recipe follows).
When they have baked for 7 minutes, you place 1/2 an Andes mint on top of each cookie.
Then, you swirl the melted mint with a knife and let the cookies cool.
Then remove the cookies to sheets of wax paper to cool completely before storing between sheets of wax paper. The chewy cookies last a long time, that is, if you can keep from eating them all!
Here's the recipe:
Chocolate Mint Cookies (Makes 6 dozen cookies)
2 pkg. Andes Mints - cut in half
3/4 cup butter
1 1/2 cups brown sugar
2 Tbl. water
1 12 oz. package semi-sweet chocolate chips
2 1/2 cups unbleached white flour
1 1/4 tsp. baking soda
1/2 tsp. salt
In a medium saucepan, combine butter, brown sugar, and water.
Heat slowly until the butter melts.
Remove from heat and pour mixture into a bowl.
Add dry ingredients and combine thoroughly.
Chill at least one hour. (you can chill overnight, but you'll have to allow your dough to stand at room temperature for an hour so that the dough is soft enough to scoop)
Using a cookie scoop or spoon, drop dough onto an ungreased cookie sheet.
Bake 350 degree oven 7 minutes.
Put 1/2 mint on each cookie and bake 20 seconds longer.
Swirl melted mint into the top of the cookie with a knife.
Cool until set.