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Sharon's Andes Mint Cookies Recipe

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This recipe for Sharon's Andes Mint Cookies, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Ellen Conley (Benjamin Conley, 8th grade)

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. butter
1 1/2 c. brown sugar, firmly packed
2 T. water
2 c. (12 oz.) semisweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2-3 boxes Andes créme de menthe mints
chocolate sprinkles (optional)

Directions:
Directions:
In a large heavy saucepan over low heat, cook butter, sugar and water until butter is melted. Remove from heat, add the chocolate, and stir until it is completely melted.

Pour the mixture into a large mixer bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs 1 at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough 1 hour for easier handling.

Preheat oven to 350º. Line 2 cookie sheets with foil. Roll dough into small (about 1-inch) balls; place them 2 inches apart on cookie sheets. Bake 12-13 minutes - no longer (cookies will crisp as they cool). Remove from oven and immediately place a mint over each cookie. Allow it to soften, then swirl over top. If desired, decorate with chocolate sprinkles. Remove from cookie sheets and cool. Frosting will harden once it cools.

Personal Notes:
Personal Notes:
Makes about 80 cookies. Each cookie contains about 90 calories, but when you eat these with friends the calories only count half as much.

 

 

 

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