Andes Mint Cookies
Chocolate Cookies with Andes Mints melted on top of the cookie.
Ingredients
- 3/4 cup salted butter
- 1 1/2 cup brown sugar
- 2 Tablespoon coffee or water
- 12 oz. semisweet chocolate chips
- 2 eggs
- 2 1/2 cup all purpose flour
- 1 1/4 teaspoon baking soda (not baking powder)
- 1/2 teaspoon salt (optional, if using unsalted butter)
- 1 box Andes Mint
Directions
- 1
Mix the butter, sugar and coffee in a saucepan, and heat until melted. If you don't have coffee you can substitute water.
- 2
Add the chocolate chips and stir until completely melted.
- 3
Pour the mix into a medium bowl and let cool for 10-15 minutes.
- 4
Put the eggs in a mixer bowl and beat at high speed. Add the chocolate mixture and all the rest of the dry ingredients except the candies and mix until well blended.
- 5
Put the dough in the refrigerator to chill for an hour. It can chill for up to 2 days.
- 6
Preheat oven to 350 degrees F and line the cookie sheets with parchment paper or silicone mats.
- 7
Use a cookie scoop to make a 1 inch ball and put on the prepared baking sheets. Or roll the mixture into balls if you don't have a scoop.
- 8
Bake in a preheated oven for 9-10 minutes. Be careful not to overbake the cookies.
- 9
While the cookies bake unwrap the Andes mint and cut them in half.
- 10
When you take the cookies out of the oven let them cool on the cookie sheets for 2-3 minutes.
- 11
Put a mint half on top of each cookie. Let it sit for a minute or two so the chocolate softens. Then take a butter knife and gently swirl the candy over the cookie.
- 12
Remove the cookies from the cookie sheet and cool on a cooling rack.