My Favorite Holiday Cookie

Serves 60
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Directions

  1. 1Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
  2. 2Add one package of your favorite chocolate chips to the mixture.
  3. 3Stir to combine and then set aside to let cool.
  4. 4Mix your dry ingredients in a separate bowl.
  5. 5Add two eggs to the cooled chocolate mixture and stir to combine.
  6. 6Add the chocolate mixture to your dry ingredients.
  7. 7Mix that up until you get a fairly solid oily dough.
  8. 8Chill the dough for one hour.
  9. 9Preheat your oven to 350 degrees Fahrenheit.
  10. 10Start forming 1-inch balls of dough.
  11. 11Place the dough balls on a baking sheet lined with parchment paper or silicone baking pads.
  12. 12Bake for 11 minutes; the cookies should have cracks in them.
  13. 13Unpeel your Andes mints.
  14. 14Place one Andes mint on each hot cookie and give it a couple of minutes to melt.
  15. 15Take the back of a spoon and spread the melted mint evenly over the cookie.
  16. 16Remove cookies from the cookie sheet and let them cool until the chocolate is solid.

Ingredients

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

Equipment

saucepanlarge bowlwhiskbaking sheetparchment paper or silicone baking padsspooncooling rack

Tips

  • Don't overcook the cookies; they should have small cracks and look a little wet inside.
  • The dough may seem oily before baking, but it will turn out fine.
  • These cookies store, travel, and freeze well.