Hello Lovely Readers,
Today I thought I would share one of my favorite Christmas cookie recipes! Its minty, chocolaty, and chewy. Honestly, what could be better?! This cookies taste is very similar to that of a thin mint…the cookie its self is a bit thicker but oh so, incredible! Enjoy!
3 packages Andes Mints (28 mints in each)
Stick and a half of Butter
1 ½ cup of brown sugar
2 tablespoon water
1 package (12 oz) semisweet chocolate chips
2 large eggs
2 ½ cups of all-purpose flour
1 ½ teaspoon baking soda
1. Unwrap mints & set aside. In a microwave safe bowl add the butter, brown sugar, & water. Put the bowl in the microwave until butter is melted. Remove from the microwave and add the semi-sweet Chocolate chips.
2. Let cool for 10 minutes. Beat in the eggs @ high speed. Add the remaining ingredients & beat to blend.
3. Chill the dough for 1 hour. Line baking sheets with wax paper. Roll the dough into small balls (about 1” diameter). Bake @350 degree Fahrenheit for 10-11 minutes. Place a mint on each cookie as soon as you remove the cookie sheet from oven.
4. As soon as the mints have softened, spread them over the cookies with back of spoon.