Karen never sprinkled the candy canes on them, but I thought it made them more festive! Use them, or don’t — totally your preference.
All dressed up and ready for the holidays!!
- 3/4 cup butter (1 1/2 sticks)
- 1 1/2 cups brown sugar
- 2 Tablespoons water
- 2 cups semi sweet chocolate chips (one 12 ounce package)
- 2 eggs
- 2 1/2 cups flour
- 1 1/4 teaspoons soda
- 1/2 teaspoon salt
- 3 packages Andes Mints, unwrapped
- Crushed Peppermints or candy canes (optional)
In a saucepan over medium heat, cook sugar, butter and water, stirring occasionally until butter is melted. Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes.
Pour the chocolate batter into your mixer. Beat each egg in, one at a time.
Stir in flour, baking soda and salt. Cover and refrigerate for at least one hour.
Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
Roll dough into walnut sized balls, Bake for 8-10 minutes. DO NOT OVER BAKE, or cookies will not be chewy.
Remove cookies from oven, but leave on cookie sheet. Place one Andes Mint on top of each cookie, let sit for about a minute to let it get all melty. Swirl with the back of a spoon.
Top with crushed peppermint if you desire.
Amount Per Serving: Calories: 74 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 34mg Carbohydrates: 10g Fiber: 0g Sugar: 7g Protein: 1g