Tuesday, December 1, 2009

Andes Mint Cookies

Have you all been invited to a Christmas cookie exchange yet? Perhaps you didn't get an invitation and you would like to be invited to a virtual cookie exchange? There are a few of those out there. Check out: Little Birdie Secrets, Our Plain and Simple Life, Designer Digitals, Frugal Creativity, or check out the Blog Catalog. Your thighs will love the virtual cookies and you can probably find a few recipes that will be worth the occasional real indulgence!

I know some families spend a day this month baking tasty treats to put on plates for friends and family. I usually don't do that... but thought I'd join in a virtual cookie exchange just for the fun of it!

I found the recipe for these Andes Mint Cookies on Becky Higgins' blog about a year ago. I HEART Andes Mints so I thought I'd give them a try and they have been a big hit with the crowds each and every time I do. Oh, and just so you know, I never have any extra mints left so don't sneak any... but, don't worry they are still delicious melted on top of a gooey cookie fresh from the oven!

Andes Mint Cookies
(makes approximately 4 dozen)

3/4 c. butter
1 1/2 c. brown sugar
2 Tablespoons water
2 c. semi-sweet chocolate chips (1 package)
2 eggs, beaten
2 1/2 c. flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 boxes Andes Mints, unwrapped

Heat the butter, brown sugar and water in a saucepan over medium heat until melted. Add chocolate chips and stir until completely melted. Cool for 10 minutes. Pour chocolate mixture into a large mixing bowl and add eggs. Stir well and then add flour, baking soda, and salt. Mix together and chill in fridge for 45 minutes. Roll into balls (like 1 to 1- 1/2" big). Place on a cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Take out of the oven and immediately place a mint on top of each cookie. Allow to melt for 2 minutes and with a knife swirl the chocolate around to create a pretty green/brown swirly pattern. Allow to cool. (Chocolate will harden after cooling) But, I always eat one while the chocolate is melted. :-)

Just so you know: These cookies freeze very well. I usually bake half the recipe and freeze the other half. Once the cookie balls are on the cookie sheet I place the cookie sheet in the freezer and let the cookies harden up for 20 minutes. Then I remove them from the cookie sheet and put them in a labeled ziplock bag. (This process keeps them from sticking together) Freeze the cookie balls and when you are ready to bake them take the desired amount out and put on a cookie sheet. Let sit at room temperature for 30 minutes and then bake as instructed above.
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  1. Just wanted you to know that you have done it again. LOVED these cookies, as did everyone else in the family. Interesting how you nearly make fudge on the stove top before adding flour to make it a cookie. This one is another winner!

  2. These sound amazing as well. I can see my plans for today might have to change to make room for some cookie baking.