Thursday, December 15, 2011

Chocolate Mint Cookies

These are the cookies I made my secret sister.  I can post them here because I don't think we have ever met so I am pretty sure she doesn't read this and if she does, I guess the secret is out!  Her favorite candy is...

 ...Andes Mints.  I never really thought about them as candy.  I guess if it isn't in the impulse buy section starting me in the face as I check out I don't really think about it.  I was searching online recipes with andes mints and came across this Chocolate Mint Cookies I on

I do love mint and chocolate together.  Mint Chocolate Chip ice cream is the ice cream I am most likely to get when I go out for ice cream.  But as far as chocolate goes I think chocolate and caramel, chocolate and marshmallow, and chocolate and peanut butter are tied for first and then chocolate and mint is second.  And when I say chocolate, I mean dark chocolate.  And fruity chocolate (not fruit dipped in chocolate) is at the very bottom of the list.  I think I would eat salad for dessert before I would eat fruity chocolate.  Wow that took me to a weird place, back to these cookies.  Make these.  They taste like winter and the holidays.

PB was too excited about cookies and crashed my photoshoot :)

Chocolate Mint Cookies I - recipe from (i altered)
  • Ingredients
  • 3/4 cup butter
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips (i used dark chocolate chips)
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 36 chocolate mint wafer candies

  • In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.  
  • At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. (i baked 24 and popped the rest in the freezer)

1 comment:

Shanea said...

Good for you for freezing some...looks super tempting :)

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