Tuesday, December 15, 2009

Day 3: Andes Mint Cookies

If you like chocolate and mint, and soft, chewy cookies, then these are a treat for you. I actually made these last year, and they were a hit - so I made them again. Estee has lots of pictures in her blog if anything is unclear along the way :) I made the dough for these a week ahead, and froze the balls after I rolled them. I just popped them in the fridge the night before, and baking was a breeze!

Andes Mint Cookies
from Estee of One Ginormous Adventure
makes 52 cookies

3/4 c. butter
1 1/2 c. brown sugar
2 Tbsp. water
12 oz. bag chocolate chips (I used semi-sweet)
2 eggs
1/2 tsp. peppermint extract
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. baking soda
26 Andes mints

In a medium-sized sauce pan, melt together the 3/4 cup (1-1/2 sticks) butter, 1-1/2 cup of firmly packed brown sugar and 2 Tablespoons of water. Stir together over medium heat. Add the bag of chocolate chips. Stir together until completely melted. Set the mixture aside for 10-20 minutes to let it cool.

While your chocolate mixture is cooling, sift together the dry ingredients: 2-3/4 cups of all-purpose flour, 1/2 tsp salt and 1-1/4 tsp baking soda.

Pour the cooled chocolate mixture into a mixing bowl. Add the two eggs and the 1/2 tsp. peppermint extract. Mix well.

Gradually add in the dry ingredients. Don't over mix the dough. You must, must, must let the dough rest. Put it in the refrigerator for one hour.

If you have a melon baller, it would be perfect for this dough. Roll the dough into balls and place on a parchment paper lined cookie sheet. If you want to freeze this dough, now is the time. Freeze the balls individually on a plate or cookie sheet. Once they are frozen solid, transfer to a Ziploc bag.

If you are ready to bake, then bake these at 350 degrees for 8-9 minutes.

When they come out of the oven, place half of an Andes mint on the top of each cookie. Let the Andes mint melt. Gently swirl the chocolate so that it covers the cookie. Once the chocolate had hardened and the cookie as cooled, you can stack them and store.REVIEW:
Well, I liked these enough last year to make them again this year. They are a really yummy cookie and are very easy to make.

1 comment:

  1. I love mint and chocolate! I'm going to have to make these.