Chocolate-Mint Cookies

Oooohh these cookies are yummy! I'm not a fan of holiday cookies that taste like Altoids, but I do love Andes mints. When I saw a Cook's Country recipe where the mint forms a glaze when placed upon a chocolate sugar cookie I had to try them.

These cookies are very easy to make, and it was fun seeing the mint soften and become spreadable. They have a great chewy texture and the glaze sets firmly enough they are easily transportable for a potluck or any holiday party. I jazzed them up with some holiday sprinkles for a Christmas party, I think I'll add a few sprinkles of coarse sea salt next time I make them, you can leave them plain or adorn them as you like.

Makes about 35-45 cookies

Recipe from Cook's Country Magazine December/January 2013

You'll need two packages of Andes Mints for this recipe. (You can find them in grocery stores in the candy aisle, or make a few dozen trips to the Olive Garden, whichever is more convenient.)  This dough needs to chill for at least 1 hour before baking. A
small, offset spatula makes it easy to spread the softened chocolate over the cookies.

Ingredients:  
12 tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar 
2 tablespoons water
2 cups semisweet chocolate chips (I had Ghiradelli milk chocolate chips on hand, they worked fine.) 
2 1/2 cups (12 1/2 ounces) all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
45 Crème de Menthe Andes Mints, foil wrappers removed (I only got 35 cookies from this recipe, I wouldn't unwrap all 45 until you know how many cookies you've rolled out.) 

Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until
butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. (Chocolate burns easily so make sure to keep stirring and remove the pan from heat as soon as all the chocolate is melted.) Transfer
mixture to bowl of stand mixer and let cool for 10 minutes.

Combine flour, baking soda, and salt in separate bowl.

Fit mixer with paddle, add eggs to bowl with chocolate mixture, and beat on medium-high speed until smooth,
about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just ​combined, scraping
down bowl as needed.

Refrigerate until dough is firm, at least 1 hour or up to 2 days.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

Line 2 baking sheets with parchment paper. Working with half of dough, roll heaping tablespoons of dough into balls and place
2 inches apart on prepared sheets. Bake until just set, 7 to 9 minutes, switching and rotating sheets halfway
through baking.

After removing cookies from oven, immediately place 1 Andes Mint in center of each cookie. Let stand until
chocolate is softened, about 5 minutes, then spread chocolate over tops of cookies. (Now is the time to add any toppings you want to decorate cookies with.) 

Transfer cookies to wire rack and let cool completely before serving, about 30 minutes. Repeat (using cooled baking sheets) with remaining dough and Andes Mints.

Cookies can be stored at room temperature for up to 3 days, I stacked them in layers, between sheets of waxed paper, in an airtight container. 

Enjoy!