Andes Mint Cookies
With Saint Patrick’s Day around the corner, we're sure you'll enjoy a little chocolate and Andes Mint in one delightful cookie.
In a glass bowl combine the following:
1½ cup brown sugar
¾ c. butter (1½ stick)
2 Tablespoons water
12 oz. (2 cups) chocolate chips
I used 1 cup bittersweet and 1 cup semi
Microwave one minute at a time stirring after each minute until melted.
Melted
Add two eggs to the "melted"
Add in sifted remaining dry ingredients until blended. Chill 1 hour
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F, 8-10 minutes.
Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
Enjoy!
CraziBeautiful
Andes Mint Cookies
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. Microwave for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted.