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Sunday, February 17, 2008

Andes Mint Cookies

  • 3/4 c. butter
  • 1 1/2 c. brown sugar
  • 2 T. water
  • 2 c. semi-sweet chocolate chips
  • 2 eggs
  • 2 1/2 c. flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • bag of crumbled peppermint pieces


Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes. Roll into balls (1 - 1 1/2 inches big), flatten slightly, place on cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle mint crumbles* on top of the cookie (Optional: I like to spread the mint crumbles like frosting after they have melted a little - but I do not like to spread the peppermint crumbles - the pieces will get soft at first, but then keep their shape and re-solidify when cool).

* Mint crumbles can be found in the baking aisle next to the chocolate chips.

** The picture you see above is a holiday variation that uses Andes peppermint crumbles (also found in the baking aisle). This variation is great for Christmas or Valentine's Day.

1 comment:

Shayleen Lunt said...

Promise these are good??? Okay - I'll give them a try!