Thursday, December 17, 2009

Andes Mint Chocolate Cookies

These are a must on my cookie platter each year.  Chocolate and mint are a great compliment to each other and the pairing in this crisp-chewy cookie make for a holiday treat.  They are also very pretty topped with half of a red candied cherry.

Andes Mint Chocolate Cookies

3/4 c. butter
1 1/2 c brown sugar
2 T. water
2 c. chocloate chips
2 eggs
2 1/1 c. flour
1 1/4t. baking soda
1/2 t. salt
1 pkg. Andes Chocolate Mints
Red candied cherries

Melt butter, brown sugar, water and chocolate chips in microwave on medium heat 2-3 minutes till all melted. Add  eggs one at a time.  Add dry ingredients and mix well.  Refrigerate 1 hour.  Scoop balls with teaspoon and roll into 1 inch balls.  Bake on ungreased baking sheet at 350 degrees 10-12 minutes. Top with half of Andes Mint and remove to cooling rack and after a minute or so spread the melted mint with the back of a spoon.  Top with half of candied cherry.

Tip:  This cookie dough is quite sticky so I use latex gloves to aid clean up of hands.

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