Serves 60
Directions
- 1Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
- 2Add one package of your favorite chocolate chips to the mixture.
- 3Stir to combine and then set aside to let cool.
- 4Mix your dry ingredients in a separate bowl.
- 5Add two eggs to the cooled chocolate mixture and stir to combine.
- 6Add the chocolate mixture to your dry ingredients.
- 7Mix that up until you get a fairly solid oily dough.
- 8Chill the dough for one hour.
- 9Preheat your oven to 350 degrees Fahrenheit.
- 10Start forming 1-inch balls of dough.
- 11Place the dough balls on a baking sheet lined with parchment paper or silicone baking pads.
- 12Bake for 11 minutes; the cookies should have cracks in them.
- 13Unpeel your Andes mints.
- 14Place one Andes mint on each hot cookie and give it a couple of minutes to melt.
- 15Take the back of a spoon and spread the melted mint evenly over the cookie.
- 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.
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