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Chocolate Mint Cookies

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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

Details

Preparation

Step 1

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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