Chocolate Mint Cookies

Sandra Still Carstensen

By
@quiltnweave

If you leave the dough in the refrigerator too long and dough becomes hard, just microwave it for a few seconds. I use a melon baller to help keep a uniform size. I also leave the cookie on the cookie sheet for about 2 minutes so the mint candy will soften. I remove the cookie to a counter top spread with paper towel and use a small spatula to spread the mint. Bake for 12-13 minutes!


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Serves:

Approximately 9 doz. cookies

Prep:

1 Hr 10 Min

Cook:

10 Min

Ingredients

3/4 c
butter
1-1/2 c
brown sugar, firmly packed
2 c
semi-sweet chocolate chips
2 Tbsp
water
2
eggs
2-1/2 c
all purpose flour
1-1/4 tsp
baking soda
1/2 tsp
salt
2 box
andes mints

Directions Step-By-Step

1
Melt butter, sugar, water and chocolate chips in microwave or double boiler.
2
Add eggs and dry ingredients.
3
Chill 1 hour.
4
Drop by teaspoon on parchment lined cookie sheets.
5
Cookie will be soft when removed from oven. Put 1/2 Andes mint candy on top of hot cookie and let melt. Spread for frosting.

About this Recipe

Course/Dish: Cookies
Hashtags: #holiday, #baking