Cooking Wright

Mint Chocolate Cookies


3/4 cup butter
1 1/2 cup packed brown sugar
2 tablespoons water
2 cups (12 oz. semi sweet chocolate chips)
2 eggs
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
70-80 Andes mints


In a large saucepan, melt butter, sugar, and water. Add chocolate chips and stir until partially melted. Remove from heat and stir until completely melted. Pour into mixing bowl and let stand for 10 minutes to cool slightly. At high speed, beat in eggs, one at a time. Reduce to low speed and add dry ingredients. Beat just until blended. Chill dough for 1 hour. Preheat oven to 350. Line cookie sheets with foil. Roll into balls and place 2 inches apart. Bake for 8-10 minutes (8 max if Tricia is around!) Remove from oven and immediately place candy mint on cookie. Allow to soften and swirl mint over cookie.

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