This holiday season, I decided to dig through my collection of dessert recipes and found one for the most amazing chocolate cookies I’ve ever had. My friend brought these cookies to a cookie exchange I held a few years ago and ever since then, I was hooked. Funny thing is, I always wanted to make them at some point but never got around to it. Well, that point was last week and WOW. These cookies are super easy to make, deliver the perfect amount of mint and the recipe makes about 80 – hello, holiday gifts!! 🙂
Chocolate Mints Cookies
- 3/4 cup butter
- 1 1/2 cup firmly packed dark brown sugar
- 2 tablespoons water
- 2 cups (12 oz.) semisweet chocolate pieces
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- Andies candies (about 1lb or 3-4 boxes)
- chocolate sprinkles (optional)
- In a large, heavy saucepan over low heat, cook butter, sugar and water until melted.
- Add chocolate pieces and stir until partially melted.
- Remove from heat and continue to stir until chocolate is completely melted.
- Pour into a large mixer bowl and let stand about 10 minutes to cool slightly.
- With the mixer at high speed, beat in eggs, one at a time.
- Reduce speed to low and add dry ingredients (mix these in a separate bowl ahead of time), beating until just blended.
- Chill dough about 1 hour for easier handling.
- Preheat over to 350. Line 2 cookie sheets with parchment paper (or foil).
- Roll teaspoonfuls of dough into balls; place about 2 inches apart on cookie sheets.
- Bake 12-13 minutes. Cookies will crisp as they cool.
- Remove from the oven and immediately place an unwrapped mint on each hot cookie.
- Allow to soften, then swirl mint over cookie.
- If desired, decorate with sprinkles.
- Remove from cookie sheet and cool completely.
Store in an airtight container at room temperature for 1 week or wrap well and freeze up to 3 months.