These holiday cookies are topped with Andes Mint Candies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 3/4 cup butter or margarine
- 1-1/2 cups firmly packed dark brown sugar
- 2 tablespoons water
- 2 cups (12 oz pkg) semisweet chocolate chips
- 2 eggs
- 2-1/2 cups all purpose flour
- 1-1/4 teaspoons baking soda
- 1/2 tsp salt
- geen chocolate mint wafers (1 lb) Andes Candies
Preparation:
In a large heavy saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate pieces and stir until until partially melted. Remove from heat and continue to stir until chocolate is completed melted.
Pour into a large mixer bowl and let stand about 10 minutes to cool slightly. With mixer on high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough about 1 hour for easier handling.
Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoons of dough into balls; place about 2 inches apart on cookie sheets. Bake 12 - 13 minutes - no longer. Cookies will crisp as they cool. Remove from oven and immediately place mint on each hot cookie. Allow to soften and then swirl mint over cookie. Cool completely on wire racks.
Makes approximately 6 dozen cookies. - Julie, forum member