I try to host a cookie exchange yearly and it is coming up this week!
Here is my recipe for:
3/4 Cup butter 2 eggs
1 1/2 cups packed brown sugar 2 1/2 cups all purpose flour
2 tbs water 1 1/4 tsp baking soda
1/2 tsp salt 1 package of Andes Mints(2 if you want to use whole)
(makes about 3 dozen cookies)
1. In a large saucepan melt butter, sugar and water. Add chocolate chips and stir until partially metled. (If you have melted chocolate before you know you have to pay close attention). Remove from the heat and keep stirring until chocolate completely melts. Pour into a big bowl and let it cool off slightly.
2. Using a mixer(med/high speed) beat in eggs one at a time into chocolate mixture. Using a lower speed add the dry ingredients until completely blended.
3. Chill dough at least 1 hour. (This dough keeps well in the fridge for a few days if you want to make it ahead of time. If longer than about 2-3 days just freeze)
4. When your ready to bake preheat oven to 350...Roll dough into balls(I use about a small spoonful) but you can use like a melon baller or small ice cream scoop. place on an ungreased cookie sheet. Bake 8-10 minutes.
5. While the cookies are baking or even while the dough is chilling you can unwrap the mints. You can decide here if you want to use a whole mint or half(depends on the size of your cookies).
6. Right after you bring cookies out of the oven put 1/2 a mint on top, give it about 30 seconds and use either the back of a spoon or knife and spread the mint around. I think they look best if you can see the green a bit so try not too mix too much.
*be sure to let them completely cool and the mint topping harden before you package them or it will be a mess.
These are some of my favorite cookies to eat since I love chocolate and mint and my mom looks forward to them all year long!
Hope you guys enjoy!!