Friday, March 25, 2011

Mint Chocolate Cookies

These are literally MELT in your mouth good!!  Another great recipe I found and altered a bit on
The key to these is to slightly undercook them- otherwise they will be a harder cookie.

3/4 cup butter

1 1/2 cups packed brown sugar

2 tablespoons water

Mix in a sauce pan until butter is melted. (do not overcook)


2 c. semi-sweet choc Chips

Stir until partly melted, remove from heat and stir until chocolate is melted. Set aside to cool slightly for 10 minutes.

Beat in 2 eggs one at a time.


2 ½ c. flour (or less.... this dough will be crumbly and still work- but watch your flour input!)

1 ¼ t. baking soda

½ t. salt

Mix well. Put in fridge to cool for about an hour. (optional- I never do this step) Roll dough into balls and place 2” apart on a greased cookie sheet. Bake at 350 for 8-10 minutes.

Right after taking them out of the oven, place 1 or ½ of an Andes mint on top of each cookie. This batch in the picture I put a mini reeces peanut butter cup on top of some and it was still amazing! YUMMY!!

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