Chocolate Mint Cookie
Crisp around the edges and soft and chewy in the middle, these chocolate mint cookies are sure to become a family favorite!
Equipment
- 1 mixer hand or stand mixer
- 1 saucepan
- sifter
- cookie sheet
- parchmment paper
Ingredients
- 3/4 cups butter softened to room temperature
- 1 1/2 cups light brown sugar
- 2 tbsp water
- 2 cups semi-sweet chocolate chips
- 2 large eggs room temperature
- 1/4 tsp mint extract
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 24 chocolate mint candies halved
Instructions
- Begin by melting butter in a saucepan with brown sugar and water over low to medium heat.
- Stir in a bag of chocolate chips and set aside to cool.
- In a separate bowl, combine flour, baking soda and salt. Set aside.
- When the chocolate mixture is cooled, beat in eggs and mint extract. Just a little extract will give the chocolate a minty flavor.
- Add the flour mixture and mix. Cover the dough and refrigerate for an hour.
- After dough has chilled, scoop and roll it into balls...about the size of a ping pong ball.
- Preheat oven to 350 degrees.
- Place these on a parchment paper lined baking sheet and bake in a 350 degree oven for about 8 - 9 minutes. You want the cookies to be firm, yet soft in the middle.
- Unwrap the Andes Candies and break them in half. You will only need about 24 candies for this recipe. Place a half of candy on top of each cookie and allow it to melt. To help it along, you may pop the cookie sheet back into the warm oven for a few seconds. With the back of a teaspoon, spread the chocolate candy on top of the cookie.
- Allow each tray of cookies to cool and the chocolate to completely harden before stacking these cookies. You can also pop the cookies into the refrigerator to help harden the chocolate.
Notes
Tips:
When making these cookies, you do need to plan ahead as the dough needs to chill for about an hour before baking.
Store the cookies in an airtight container at room temperature. They should stay fresh for about 4 days.