Andes Mint Chocolate Cookies
1 1/2 c. brown sugar
3/4 c. butter
2 Tablespoons water
12 oz. chocolate chips
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
3 packages Andes mints
Cream sugar & butter. Add water & eggs. Melt chocolate chips adnd add to creamed mixture. Add dry ingredients.
Refrigerate at least 1 hour until dough is stiff. Roll into 1" balls. Bake at 350 degrees for 10 minutes. After baking, immediately top each cookie with a mint. Allow to melt, then spread like frosting. (:
Then for the most difficult step: Allow the candy layer to harden and cool completely before enjoying. It tastes 10x better that way!
Packaging: Manilla tags, Martha Stewart acrylic stamp, cellophane treat bags, and green striped twist ties from PaperAndPresent.
Posted by swell.life at 12:07 PM