Sunday, December 19, 2010

Andes Mint Chocolate Cookies

If I had to rank my favorite chocolate combinations, first would be peanut butter & chocolate, then perhaps coconut & chocolate, then mint & chocolate. (Nuts and caramel are on that list too, but they're sort of an obvious choice. Fruit & chocolate will never be on my favorites list. What a waste of good chocolate!)

Anyway, the hubby would definitely rank mint & chocolate first, whether Thin Mints, Trader Joe's UFOs, or mint chocolate chip ice cream. I saw this recipe referenced on a blog I read (much better pics of the cookies there, BTW) and immediately knew I had to make them! They're nice and chewy with a hard minty top. I particularly enjoy mint at Christmas, so thought I'd wait to share them until now.

Andes Mint Chocolate Cookies
makes 3–4 dozen
3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 c. semisweet chocolate chips
2 eggs
2 1/2 c. all-purpose flour
1 1/4 t. baking soda
1/2 t. salt
2 (4.5 ounce) packages chocolate covered thin mints (such as Andes)

In a saucepan over medium heat, cook the butter, brown sugar, and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted, and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda, and salt in a medium bowl, and stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F. Grease cookie sheets (or use a Silpat). Roll cookie dough into walnut-sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, being careful not to overbake. While cookies are baking, remove wrappers from mints. When cookies come out of the oven, immediately press one mint wafer into the top of each cookie and let sit for 1 minute.

When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. Remove cookies from sheet and let cool completely on a wire rack.

Happy Holidays!

1 comment:

Tiffany said...

I made these cookies too for Christmas. I used the Andes baking chips and they came out good. Yours look delish.

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