Ingredients
- 1-1/2 cups packed brown sugar
- 3/4 cup butter, cubed
- 2 tablespoons plus 1-1/2 teaspoons 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
- 3 packages (4.67 ounces each) mint Andes candies
Reviews
I saved this recipe from last year, because it was a hit with my family so I am using it again this year for the Holidays. This is a very tasty recipe that kids will enjoy. Thank you!!!
these were always a hit in our family...glad i found the recipe
Big hit. Eveyone loved them.
I made this for my family, and I didn't even have to melt the candies on top, and they wouldn't leave them alone!
These are delicious cookies, popular with everyone. I have a question, though. Have you other bakers noticed this cookie gets a little flat, or did I do something wrong?
Although these are tasty now that they are done, I made them exactly as the recipes directs except I made a double batch in my KitchenAid mixer and refrigerated it overnight with the lid on. Oh my, it was like concrete when I got it out the next day to make them. Had to have my boyfriend chip the batter in chunks in order for me to work with it. What did I do wrong?!
Nice crispy cookie, everyone loved the mint flavor. Certainly made the "hit" list for the 2012 Christmas. Definite do-over:)
Fantastic!!! I was baking for a crowd, so I rolled them small and used 1/2 an andes on each. I loved the flavor, and if you spread the candy gently it leaves a beautiful swirl on top :)
These cookies were so easy, and absolutely delicious! Mine were chewy instead of crispy, which I like better anyway!
Heavenly. Cook 11 minutes for soft and chewy, 13 minutes for crispy.