Here’s my tip for today: make these cookies! They are delicious. I’ve baked these cookies many times, and I’ve never had anyone turn one down. I got the recipe off of Becky Higgins’ blog. She is well-known in the scrapbooking world, so I follow her blog. She frequently posts recipes, and I had to try this recipe because I used to make a cookie with Andes mints that resembled a chocolate chip cookie. When I saw this recipe, though, I knew I had to try it, and it has since replaced my old chocolate mint standby. In fact, this is my standard birthday or Christmas gift for one of my best friends. She LOVES anything chocolate mint, so this just hits the spot for her. Try them! You’ll love them!
Andes Mint Cookies
3/4 c. butter or margarine (I always use butter)
1 1/2 c. brown sugar
2 T. water
2 c. semisweet chocolate chips
2 1/2 c. all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes mints (2 bags should be plenty)
Heat the first three ingredients in a saucepan over medium heat until melted; add the semisweet chocolate chips and stir until completely melted. Remove the saucepan from heat and allow to cool for ten minutes or so. Pour the contents of the saucepan into a mixing bowl and beat in the two eggs. Add all of the dry ingredients and mix until well blended. Chill for approximately 45 minutes. Roll into 1 to 1 1/2 inch balls, place on a cookie sheet (or baking stone), and flatten slightly with a fork. Bake at 350 degress for 10-12 minutes. Place an unwrapped Andes mint on the top of each cookie as soon as the cookies are removed from the oven. Allow the mint to melt for 5 minutes or so, then spread the melted chocolate over the cookie with a spoon or spatula. Allow to cool.
For more kitchen tips, head on over to Tammy’s Recipes!