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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 54 |
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Of all my cookie recipes, these are my family's favorites. When they're given a choice between them and store-bought mint cookies, these win hands down. Ingredients:
3/4 cup butter |
1-1/2 cups packed dark brown sugar |
2 tablespoons water |
2 cups (12 ounces) semisweet chocolate chips |
2 eggs |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking soda |
1/2 teaspoon salt |
2 packages (4.67 ounces each) mint andes candies, halved |
Directions:
1. In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted.
2. Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
3. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife. Yield: about 9 dozen.
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