Each year for Christmas, I have several go-to cookies that MUST be made. I’ll share them for you – maybe they’ll become one of your holiday regulars!

These chocolate mint cookies are my absolute favorite cookie in the whole world – chocolate plus Andes mint = yummie!!!! I started baking these when I was in high school. Let’s not get into how long ago that may or may not have been -we’ll just leave it at I was NOT a millenia graduate by any stretch of the imagination. This year I was pretty excited because now you can get Andes mints in bags of chips, but that turned out to be a bit of a double-edged sword. The litle chips wouldn’t stay on top very well, so I had to sort of dent the tops of all the cookies to get them to stay. I’ll go back to the wafers next time, plus they make prettier cookies if you can find the green ones – where the outside layers are green and only the middle is chocolate.
Chocolate Mint Cookies
Ingredients
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3/4 C butter or margerine (butter will make a crispy cookie, margerine will make a yummy, chewy cookie – guess which one I use!)
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1 1/2 C brown sugar
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2 T water
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2 C (12 oz.) semi-sweet chocolate chips
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3 boxes green Andes mint wafers or 1 bag of Ande’s chips (unwrap and break in half before baking if using wafers – good job for the hubs to do!)
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2 eggs
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1/2 t salt
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2 1/2 C flour
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1 1/4 t baking soda
Directions
In a large saucepan over low heat, melt butter/margerine, brown sugar and water. Add chocolate chips; stir until melted. Place in a mixing bowl and let stand 10 minutes to cool. Mix at high speed, adding 1 egg at a time. Reduce speed and add dry ingredients, beating until blended. Chill 1 hour. Preheat oven to 350. Line cookie sheets with foil. Roll teaspoon (or so) of dough into balls and place 2″ apart. Bake at 350 for 10-11 minutes. Remove from oven and place 1/2 mint (or 1/2 t of chips) on top. Allow to melt and swirl using a chospstick or something similar. Makes 80 cookies.
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