Directions
- 1Mix together brown sugar, butter, and two tablespoons of water in a saucepan.
- 2Stir until the butter is melted.
- 3Add one package of your favorite chocolate chips to the mixture.
- 4Stir to combine until the chocolate chips are melted and set aside to let cool.
- 5Meanwhile, mix your dry ingredients (flour, baking soda, and salt) in a separate bowl.
- 6Once the chocolate mixture has cooled, add two eggs to it and stir to combine.
- 7Add the cooled chocolate mixture to your dry ingredients.
- 8Mix that up until you get a fairly solid, oily dough.
- 9Chill the dough for one hour in the refrigerator.
- 10Preheat your oven to 350 degrees Fahrenheit.
- 11Start forming 1-inch balls of dough and place them on a cookie sheet lined with parchment paper or silicone baking pads.
- 12Bake for 11 minutes until cracks form on them and look a little wet inside.
- 13Unpeel your Andes mints.
- 14Place one Andes mint on each hot cookie immediately after removing them from the oven, and let them melt for a couple of minutes.
- 15Take the back of a spoon and spread the melted Andes mint evenly on each cookie.
- 16Remove the cookies from the cookie sheet and let them cool on a wire rack until the chocolate is solid.
Ingredients
- 0.75 cup butter
- 1.5 cups brown sugar, packed
- 2 Tablespoons water
- 12 ounce package semisweet chocolate chips
- 2 eggs
- 2.5 Cups flour
- 2.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 (4.6 ounce) boxes Andes mints
Equipment
saucepanlarge bowlwhiskovencookie sheetsparchment paper or silicone baking padsoffset spatula or spooncooling rack
Tips
- Don't overcook the cookies.
- The dough might seem a little oily, but it will turn out fine once baked.
- These cookies store well, travel well, and freeze well.
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