Friday, December 11, 2009

Andes Mint Cookies--By Crystal

These are heavenly!

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 3/4 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes mints

• In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
• Add the chocolate chips and stir until melted. Let stand 5 minutes to cool. Pour chocolate mixture into a mixer, add the remaining ingredients and combine to form a dough.
• Chill the dough at least 1 hour.
• Roll the dough into balls the size of golf balls and encase one Andes Mint (cut in half so it will fit) in each dough ball. Flatten slightly, roll in sugar, then place on an ungreased cookie sheet, leaving ample space between the dough balls.
• Bake at 350°F for 8 to 9 minutes.


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