I thought I had all of the Christmas cookie recipes I would ever need. My standards include Raspberry Candycane Twists, Chocolate Almond Parson's Hats, and those really easy and cute round pretzels with melted Hershey's kisses and M&Ms. That's enough, right? I thought so... until the lovely Jessica posted this recipe. I have now made it three times, and many of the delighted recipients have asked for the recipe. Move over, parson's hats!
Andes Mint Chocolate Cookies
Ingredients:
1 1/2 c. brown sugar
3/4 c. butter at room temperature
2 Tablespoons water
2 eggs
12 oz. chocolate chips
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
3 packages Andes mints
3/4 c. butter at room temperature
2 Tablespoons water
2 eggs
12 oz. chocolate chips
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
3 packages Andes mints
- Cream sugar & butter. Add water & eggs. Melt chocolate chips and add to creamed mixture. Add dry ingredients.
- Roll into 1" balls. Bake at 350 degrees for 10 minutes. After baking, immediately top each cookie with a mint. Allow to melt, then spread like frosting.
- Then for the most difficult step: Allow the candy layer to harden and cool completely before enjoying. Tough, but worth it!
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