Makes 24 cookies
Ingredients:
3/4 cup butter (not margarine)
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half
Directions:
1 Heat oven to 350°F.
3/4 cup butter (not margarine)
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half
Directions:
1 Heat oven to 350°F.
2
Over low heat, combine butter, sugar and water.
3
Heat until melted and add chocolate chips until partly melted.
4
Remove from heat and stir.
5
Pour into large mixing bowl.
6
Let stand 10 minutes to cool slightly.
7
Beat in eggs one at a time on high speed.
8
Reduce mixer to low speed and add flour, salt and baking soda.
9
Beat until well-blended.
10
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
11
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
12
Bake for 10 minutes.
13
Place an Andes Mint half on top.
14
Allow to melt slightly and spread with a spoon.
Source: http://www.food.com/recipe/andes-chocolate-mint-cookies-12849
Source: http://www.food.com/recipe/andes-chocolate-mint-cookies-12849
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