Holiday Cookies with Andes Mint

71 mins
Serves 60
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Directions

  1. 1Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
  2. 2Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
  3. 3Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
  4. 4Stir until the butter is melted.
  5. 5Stir until the butter is melted.
  6. 6Stir until the butter is melted.
  7. 7Add one package of your favorite chocolate chips to the mixture.
  8. 8Add one package of your favorite chocolate chips to the mixture.
  9. 9Add one package of your favorite chocolate chips to the mixture.
  10. 10Stir to combine until the chocolate chips are melted and set aside to let cool.
  11. 11Stir to combine until the chocolate chips are melted and set aside to let cool.
  12. 12Stir to combine until the chocolate chips are melted and set aside to let cool.
  13. 13Meanwhile, mix your dry ingredients (flour, baking soda, and salt) in a separate bowl.
  14. 14Meanwhile, mix your dry ingredients (flour, baking soda, and salt) in a separate bowl.
  15. 15Meanwhile, mix your dry ingredients (flour, baking soda, and salt) in a separate bowl.
  16. 16Once the chocolate mixture has cooled, add two eggs to it and stir to combine.
  17. 17Once the chocolate mixture has cooled, add two eggs to it and stir to combine.
  18. 18Once the chocolate mixture has cooled, add two eggs to it and stir to combine.
  19. 19Add the cooled chocolate mixture to your dry ingredients.
  20. 20Add the cooled chocolate mixture to your dry ingredients.
  21. 21Add the cooled chocolate mixture to your dry ingredients.
  22. 22Mix that up until you get a fairly solid, oily dough.
  23. 23Mix that up until you get a fairly solid, oily dough.
  24. 24Mix that up until you get a fairly solid, oily dough.
  25. 25Chill the dough for one hour in the refrigerator.
  26. 26Chill the dough for one hour in the refrigerator.
  27. 27Chill the dough for one hour in the refrigerator.
  28. 28Preheat your oven to 350 degrees Fahrenheit.
  29. 29Preheat your oven to 350 degrees Fahrenheit.
  30. 30Preheat your oven to 350 degrees Fahrenheit.
  31. 31Start forming 1-inch balls of dough and place them on a cookie sheet lined with parchment paper or silicone baking pads.
  32. 32Start forming 1-inch balls of dough and place them on a cookie sheet lined with parchment paper or silicone baking pads.
  33. 33Start forming 1-inch balls of dough and place them on a cookie sheet lined with parchment paper or silicone baking pads.
  34. 34Bake for 11 minutes until cracks form on them and look a little wet inside.
  35. 35Bake for 11 minutes until cracks form on them and look a little wet inside.
  36. 36Bake for 11 minutes until cracks form on them and look a little wet inside.
  37. 37Unpeel your Andes mints.
  38. 38Unpeel your Andes mints.
  39. 39Unpeel your Andes mints.
  40. 40Place one Andes mint on each hot cookie immediately after removing them from the oven, and let them melt for a couple of minutes.
  41. 41Place one Andes mint on each hot cookie immediately after removing them from the oven, and let them melt for a couple of minutes.
  42. 42Place one Andes mint on each hot cookie immediately after removing them from the oven, and let them melt for a couple of minutes.
  43. 43Take the back of a spoon and spread the melted Andes mint evenly on each cookie.
  44. 44Take the back of a spoon and spread the melted Andes mint evenly on each cookie.
  45. 45Take the back of a spoon and spread the melted Andes mint evenly on each cookie.
  46. 46Remove the cookies from the cookie sheet and let them cool on a wire rack until the chocolate is solid.
  47. 47Remove the cookies from the cookie sheet and let them cool on a wire rack until the chocolate is solid.
  48. 48Remove the cookies from the cookie sheet and let them cool on a wire rack until the chocolate is solid.

Ingredients

  • 0.75 cup butter
  • 0.75 cup butter
  • 0.75 cup butter
  • 1.5 cups brown sugar, packed
  • 1.5 cups brown sugar, packed
  • 1.5 cups brown sugar, packed
  • 2 Tablespoons water
  • 2 Tablespoons water
  • 2 Tablespoons water
  • 12 ounce package semisweet chocolate chips
  • 12 ounce package semisweet chocolate chips
  • 12 ounce package semisweet chocolate chips
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2.5 Cups flour
  • 2.5 Cups flour
  • 2.5 Cups flour
  • 2.5 teaspoons baking soda
  • 2.5 teaspoons baking soda
  • 2.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 0.5 teaspoons salt
  • 0.5 teaspoons salt
  • 3 (4.6 ounce) boxes Andes mints
  • 3 (4.6 ounce) boxes Andes mints
  • 3 (4.6 ounce) boxes Andes mints

Equipment

saucepanlarge bowlwhiskovencookie sheetsparchment paper or silicone baking padsoffset spatula or spooncooling rack

Tips

  • Don't overcook the cookies.
  • The dough might seem a little oily, but it will turn out fine once baked.
  • These cookies store well, travel well, and freeze well.