Andes Mint Cookies

Andes Mints always remind me of Christmas with my family. So this year, I decided to make these cookies for Christmas! They are definitely minty, but pretty easy to make and yummy!

**UPDATE 5/7/2012**
I made these again for a friend's birthday, and this time I liked them much better! I melted the Andes mints with the chocolate chips instead of melting them on top of the cookie. The cookies turned out ultra moist & it seemed to lessen the mint flavor a bit. I'd definitely recommend these now!


Andes Mint Cookies-adapted from Allrecipes

Total Time: 15 Minutes

Makes 36 Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 36 Andes mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and Andes mints and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F.

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. 

**This is part of the original recipe that I have sinced changed**
While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.