We had these cookies at church of all places and they became a new favorite in my book. Right up there with the best chocolate chip cookie in the world. Try it!
3/4 cup butter
1 1/2 cups brown sugar
2 TB water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
3 (4.5 ounces) packages chocolate covered thin mints (I used Andes mints)
Directions:
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.
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.
Preheat oven to 350. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2” inches apart onto cookie sheets.
Bake 8-10 minutes. Don’t over bake. When cookies come out of the oven, press one mint into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon.
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.
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.
Preheat oven to 350. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2” inches apart onto cookie sheets.
Bake 8-10 minutes. Don’t over bake. When cookies come out of the oven, press one mint into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon.
Courtesy of Jocelyn, photo credit here
2 comments:
These were a hug hit at my place!
These look amazing! Will be making soon!
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