Ok, I know it's not the Christmas season anymore, but these are tasty enough to make any time of the year!
3/4 c butter
1 1/2 c brown sugar
2 T water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
1 lb. Andes Mints
Melt together butter, brown sugar and water in a saucepan. Add chocolate chips and stir until melted. Let stand 10 minutes to cool.
In a mixing bowl, add in remaining ingredients except mints. Chill dough at least 1 hour ( I just stick my KitchenAid bowl right in the fridge).
Roll into balls (or use a little scoop for uniformity) and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 unwrapped mint on top of each cookie. Let sit for a couple of minutes, then swirl melted mint on top of cookie (I use a fork and it works great).
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