I got this recipe from the St. Paul Pioneer Press a few years ago, but just made them for the first time last weekend for my party. (Although my mom and sister-in-law have both made them.) The cookie itself is chewy and perfectly chocolaty; the melted candy on top adds just the right amount of mintiness. They're easy to make and clean-up is a breeze. (Always a plus.)
Makes 5 dozen
- 3/4 cup butter
- 1-1/2 cups brown sugar
- 2 tablespoons water
- 2 cups chocolate chips
- 2 eggs
- 2-1/2 cups flour
- 1-1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 boxes Andes Creme de Menthe Thins
To prepare oven, baking sheet: Preheat oven to 375 degrees. Line baking sheet with parchment paper.
To make dough: In saucepan over low heat, melt butter. Add brown sugar and water. Add chocolate chips. Heat, stirring, until partially melted. Remove from heat. Stir. Cool for 10 minutes. Stir in eggs. Stir in flour, baking soda and salt. Use electric mixer on low speed to blend. Chill for 1 hour.
To bake cookies: Using hands, roll dough into small balls. Place on prepared baking sheet. Bake for 8 to 9 minutes. While still hot, top each cookie with a mint. Let melt slightly. Using spoon or knife, swirl mint. Move cookies to wire rack. Cool completely on baking rack.
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