Andes Mint Cookies
Submitted by Luke Braun on behalf of Susan and Emily Braun
Prep Time: 1 hour, 30 minutes
Cook Time: 10 minutes
Makes: 48 cookies
A delicious mint chocolate cookie that has become a classic in the Braun family around Christmas time. These cookies are great fresh out of the oven with just-melted Andes candies or with a mint chocolate shell and a cool snap after a night in the fridge.
Ingredients
- 0.75 cup(s) of butter (1.5 sticks)
- 1.5 cup(s) of brown sugar
- 2 tablespoon(s) of water
- 12 ounce(s) of chocolate chips (1 bag)
- 2 eggs
- 2.75 cup(s) of flour
- 0.5 teaspoon(s) of salt
- 1.25 teaspoon(s) of baking soda
- 24 Andes mints (1 package)
Instructions
- In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally
- Add the chocolate chips and stir until melted. Let stand for 10 minutes to cool. Add the remaining ingredients and combine to form a dough
- Chill the dough at least 1 hour
- Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls
- Bake at 350 degrees F for 8 to 9 minutes
- Remove the cookies from the over, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or a knife