I've noticed that all of my posts recently have been about baked goods. Must be because when I'm in school I don't want to take the time to follow a recipe or think too much about what I eat for dinner. But there's always time for baking! Anyway, last summer I saw these Andes chocolate mint cookies on Culinary Concoctions by Peabody. I was dying to make them but where could I find Andes mints?! I knew I'd seen them before but no idea where I could find them. It turns out they're only available around Christmas. Now I'm stocked up with Andes mints for whenever I want to make these again.
Everybody really loved these cookies. They're brownie-like, and even though the mint part only comes from the Andes chocolate on top, it makes the cookie very minty. I thought the cookie could have been more chocolate-y but this recipe is quite delicious as it is. And I was happy to find out that these cookies freeze really well.
Andes Chocolate Mint Cookies
Adapted from Recipezaar
Makes 50-60 small-ish cookies, or 30-40 large-ish cookies.
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mint candies, broken in half (about 1 package)
Heat oven to 350°F.
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill 1-2 hours (dough may be almost liquid before chilling but hardens and is easy to shape after chilling).
Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.