Monday, December 21, 2009

Andes Mint Cookies

There are many Christmas cookie variations that use the lovely Andes Mint for a frosting. I like this recipe for its simplicity and that it uses chocolate chips instead of cocoa powder. These mint cookies are soft and chewy and the swirled chocolate mint makes them simply beautiful. The best part is that after making these, your kitchen will actually smell like Christmas! Once again, I am using parchment paper (one of the best inventions : ) on my cookie sheets. If you do not plan on using parchment paper you will want to lightly grease your baking sheet because these cookies have a tendency to stick.
Andes Mint Cookies
3/4 c. butter
1 1/2 c. brown sugar
2 Tbls. water
12 oz. bag semi-sweet chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
1 tsp. vanilla

2 boxes Andes Mints

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand about 15 minutes to cool. Add remaining ingredients (except mints) and mix until well incorporated. Chill dough 1-2 hours. Roll into 1" balls and place on baking sheet lined with parchment paper. Bake at 350 F for 8-9 minutes. Remove from oven and place 1/2 of an Andes mint on top of each cookie. Let cookies sit for 30 seconds or until candies are melting and glossy. Swirl melted chocolate with a butter knife.
Tip: I like to use mini chocolate chip morsels since they melt so easily.

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