Printable | Taste of Home

Chocolate Mint Cookies

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 all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
2 packages (4.67 ounces each) mint Andes candies, halved

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. Transfer to a large mixing bowl; cool for

Printed from tasteofhome.com Sep 4, 2008

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Chocolate Mint Cookies cont.

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. 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.