If you are a chocolate and mint person looking for the perfect cookie for Christmas, or really, anytime of the year look no further! Let’s just say the dough requires an entire bag of chocolate chips.. oh yeah! They are delicious when warm, but I really like to put them in the freezer and eat them cold! I give credit to and thank Mary Janssen for making these my favorite cookies of all time.
¾ cup butter
1 ½ cups brown sugar
2 tablespoons water
12 oz chocolate chips
2 ¾ cups flour
½ teaspoon salt
1 ¼ teaspoons baking soda
2 packages of Andes Mints
Melt together the butter, brown sugar and water in a medium saucepan, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients to make a dough.
Chill the dough for at least 1 hour.
Roll the dough into balls and place on a lightly greased cookie sheet, leaving plenty of space between cookies.
Bake at 350 degrees F for 8-9 min.
Remove the cookies from the oven. Place an Andes mint on top of each cookie. Allow the mint to melt then gently swirl the mint all over the cookie with the back of a spoon.
Enjoy fresh out of the oven or chilled out of the freezer!