Friday, March 18, 2011

Chocolate Mint Cookies

I found a new, great recipe for St. Patrick's Day - but I'll be making them throughout the year. These cookies are fantastic - rich and brownie-like, with a melted Andes mint in the middle. I brought some in to Ben's school, and the teachers seemed to really like them.

I also tried some with Rolos which were delicious. I think a mini Reese's peanut butter cup would also be good.

I adapted the recipe from

Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies (Andes)
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 4 hours or overnight.
3. Preheat oven to 350 degrees F.
4. Roll dough into one-inch balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking, unwrap mints. When cookies are brought out of the oven, put one mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!