Chocolate Mint Cookies
By
Sandra Still Carstensen
@quiltnweave
1
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!
Rating:
★★★★★ 1 vote
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
Step-By-Step
1Melt butter, sugar, water and chocolate chips in microwave or double boiler.
2Add eggs and dry ingredients.
3Chill 1 hour.
4Drop by teaspoon on parchment lined cookie sheets.
5Cookie will be soft when removed from oven. Put 1/2 Andes mint candy on top of hot cookie and let melt. Spread for frosting.
