To say this weekend was a productive one would be an understatement. We have a double-date night bucket list going on with another couple and Friday we added a check mark to that list by visiting the best pizza joint on the peninsula. We finished off the night with games and the Silver Linings Playbook movie. Perfect Friday night, if you ask me. Saturday, we ventured to the outlets in the rain and scored all of our Christmas presents…that’s right, ALL. We are thrilled to have this completed already. We celebrated by putting up our Christmas lights. The remainder of the weekend consisted of reading, lounging, and baking…all while listening to some Christmas tunes. Man, do I love this time of year.
I was craving something chocolatey and sweet this weekend, so these Andes Mint cookies were made…and they are really quite delicious.
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon of salt
3 (4.5 oz) packages of Andes thin mint candies
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
original recipe posted here