These holiday cookies are so good, I can’t make them fast enough because everyone here gobbles them up.
Makes 4 dozen
2 packages Andes Mints (28 ct. each), unwrapped
3/4 c butter
1 1/2 c packed brown sugar
2 T water
1 package semi-sweet chocolate chips
2 large eggs
2 1/2 c all-purpose flour
1 1/4 t baking soda
In a saucepan, heat butter, sugar, and water. Add chocolate chips and stir until partially melted. Remove from heat and stir until all chips are melted. Pour into a mixing bowl and let cool for ten minutes. Beat in eggs at high speed. Add flour and baking soda and beat until blended. Chill dough for one hour.
Line baking sheets with parchment. Roll balls into 1″ diameter balls and bake at 350 degrees for 10-12 minutes. Place unwrapped mint on top of warm cookie as soon as you remove it from the oven. After the mints have softened, spread them over the cookies. Let chocolate set at room temperature.
These freeze beautifully.
This post is a part of the series A Cookie A Day Until Christmas.
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