I’ve posted this cookie recipe once before, but it’s requested often and always a crowd pleaser, so I decided to remind you of this “Chocolate Mint Perfection in a Cookie” in case you had forgotten.
Thanks to my sweet friend Amy for introducing me to these in my college days. (My hips, however, do not share the same gratitude.)
Andes Mint Cookies
3/4 c butter
1 1/2 c brown sugar
2 T water
One 12 oz pkg. of chocolate chips (semi-sweet or milk – your choice!)
2 1/2 c flour
1 1/4 t baking soda
1/2 t salt
1 bag or 2 boxes of Andes Mint Candies
~ Melt butter, brown sugar, water, and chocolate chips slowly in a pan.
~ Pour into mixing bowl and add eggs, flour, baking soda, and salt. Mix together well. Refrigerate dough for 1 hour. (Very important step!)
~ Preheat Oven to 350 degrees after refrigerating dough.
~ Line cookie sheet with foil and place dough in round spoonfuls.
~ Bake for 8-12 minutes. (I like them a little gooey!)
~ Immediately after removing from the oven, place an Andes Mint on each cookie. Allow it to melt for a minute or so, then spread the mint over the top of each cookie with a knife.
Besides, Your hips are totally worth sacrificing!