A friend of mine introduced me to this cookie recipe back when we were in college. It’s been a holiday favorite ever since. Careful- they’re addicting!
1/2 cup brown sugar
2 3/4 cup flour
2 tablespoons water
2 3/4 cup margarine
2 cups chocolate chips
1 1/4 tsp baking soda
2 boxes andes chocolate mints
In a large saucepan over low heat (or in microwave) cook margarine, sugar and water until margarine is melted. Add chocolate chips and stir till completely melted.
Pour into large mixing bowl and let stand 10 minutes. Then, at high speed on the mixer, beat in eggs one at a time. Reduce to low speed and add dry ingredients beating until blended. Chill dough at least 1 hour.
Preheat over to 350 degrees. Line cookie sheet with foil (this is important), roll dough into balls (about 1 tsp in size). Place 2 inches apart. Bake 12-13 minutes- NO LONGER. They will crisp as they cool.
Remove from oven and immediately place a mint on each cookie. Swirl mint with spoon when slightly melted.
Makes 4-5 dozen cookies.
Jenny’s Shortcuts and Tips: I don’t wait the 10 minutes or the full hour and the cookies still come out fine. I do put the dough in the fridge for at least a little bit before I put it on the cookie sheets otherwise it’s super gooey and sticks to my fingers. Definitely put the mints on as soon as you take the cookies out of the oven, otherwise they might not fully melt. The cookies are best when they’re soft- I generally bake them for 10 minutes and check if they need to stay in there another minute or 2. Have fun and enjoy! 🙂