Andes Chocolate Mint Cookies

Blogging has taken a backseat in my life. Seriously, there are over 500 recipes on this blog--all delicious! So for me to add a recipe it has got to be excellent. Yes, Andes Chocolate Mint Cookies are excellent! Candise made this recipe and told me how good they were. I made a batch--they were perfect. That was a year ago or about 20 batches. I take them anytime I need to share cookies, I share cookies a lot. I might be known as the Cookie Lady.

In my storage room one will always find several kinds of chocolate; milk, dark, chips, bars, peanut butter chips, white chocolate, drizzling chocolate and now there will always be a bag or two of Andes Mints. One must always be prepared.

I often make these cookies when I have a grandchild helper. They can open mints, eat mints, place mints on hot cookie and then spread melted mints. These cookies freeze beautifully, they thaw in minutes. I made a batch two weeks ago in preparation for a family gathering this week. Guess what? The cookies are all gone, they are such a perfect afternoon or evening treat. Just a bite of wonderful! So I'm making another batch today.

Andes Chocolate Mint Cookies

12 tablespoons butter

1 1/2 cups brown sugar (10.5 ounces)

2 tablespoons water

2 cups semisweet chocolate chips, I use Ghirardelli 60% Cacao--these are the best!

2 1/2 cups all purpose flour (12.5 ounces)

1 1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

Andes Mints, unwrapped about 60

Combine butter, brown sugar and water in a saucepan, cook over low heat, stirring occasionally, until the butter is melted, about 3 minutes. Add chocolate chips and stir constantly until melted. Transfer the mixture to the bowl of a stand mixer. Let cool 10 minutes.

Whisk flour, baking soda and salt in a second bowl. Add eggs to chocolate mixture and beat on medium-high speed until smooth, about 2 minutes. Reduce to low and add flour in 3 additions, mix until just combined. Cover bowl with plastic wrap and refrigerate dough for 1 hour.

Line baking sheets with parchment sheets. Using a small scoop portion dough on baking sheet. Dip the bottom of a small glass in sparkling sugar, slightly flatten cookie. Bake at 350 for about 9 minutes just until cookie is set. Remove from oven and immediately place a mint on the center of each cookie. Let stand until softened, about 5 minutes. Using a small offset spatula spread the melted chocolate over the cookie. Let cookies cool completely. 

Andes Mints can be purchased at Walmart or if you are at Gygi's they come in a bigger box for a great price. Gygi's is always a fun store to visit!

This recipe comes from Our Best Bites--an awesome recipe site.