Andes Mint Cookies
  • ¾ c butter
  • 1½ c. brown sugar
  • 2 T water
  • 12 oz. semisweet chocolate chips
  • 2 eggs
  • 2½ c. flour
  • 1¼ t. baking soda
  • 1 Box Andes Mints
  1. Mix the butter, sugar and water in a saucepan, and heat until melted.
  2. Add the chocolate chips and stir until completely melted.
  3. Pour the mix into a bowl and let cool for 10-15 minutes.
  4. Put the eggs in a mixer bowl and beat at high spped. Add the chocolate mixture and all the rest of the ingredients except the mints and mix until well blended.
  5. Put the dough in the refrigerator to chill for an hour.
  6. Preheat oven to 350.
  7. Roll the dough into 1 inch balls and put on parchment paper lined cookie sheets.
  8. Bake for 10-12 minutes, and while the cookies bake unwrap the mints and cut in half.
  9. When you take the cookies out of the oven put a mint half on each, and the spread over the cookies with a knife as they melt.
  10. Remove the cookies from the cookie sheet and cool on racks.
Recipe by Upstate Ramblings at