Chocolate Mint Cookies

Chocolate Mint Cookies
Chocolate Mint Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    tbsp unsalted butter softened

  • 1 1/2

    c packed brown sugar

  • 2

    tbsp water

  • 2

    c (12 oz) semisweet chocolate chips

  • 2 1/2

    c all purpose flour

  • 1 1/4

    teas baking soda

  • 1/2

    teas salt

  • 2

    large eggs

  • 45

    Creme de Menthe Andes Mints

Directions

Combine butter, sugar, and water in a medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to a bowl of a stand mixer and let cool for 10 min. Combine flour, baking soda, and salt in a separate bowl. Fit mixer with paddle, add eggs to bowl with chocolate mixture, and beat on medium-high speed until smooth about 2 min. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Refrigerate until dough is firm, at least one hour, or up to 2 days. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with half of the dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Bake until just set, 7-9 min switching and rotating sheets halfway through baking. After removing cookies from oven, immediately place 1 Andes Mint in the center of each cookie. Let stand until chocolate is softened, about 5 min, the spread choclate over the tops of the cookies. Transfer cookies to a wire rack and let cool before serving, about 30 min. Repeat with remaining dough and Andes Mints. Cookies can be stored at room temperature for up to 3 days. Makes about 45 cookies.

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