Chocolate Mint Cookies Redux
Author: 
Recipe type: Dessert, cookies, sweets
Prep time: 
Cook time: 
Total time: 
Serves: 36-42 cookies
 
A twist on the original chocolate mint cookie. A staple during the holidays!
Ingredients
  • ¾ cup (1½ sticks) unsalted butter
  • 1½ light brown sugar, packed
  • 2 tablespoons water
  • ½ teaspoon peppermint extract
  • 2 cups semi-sweet chocolate chip
  • 2 eggs
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2½ cups flour
  • ¼ cup chopped Andes mints
  • 24 individually wrapped Andes mints, cut in half
  • 6 whole candy canes, crushed
Instructions
  1. Start by adding butter to a large saucepan over low heat.
  2. Add the brown sugar and water, and stir until butter and sugar are melted.
  3. Next, add the peppermint extract and stir well.
  4. Add the chocolate chips and stir until mostly melted.
  5. Remove the pan from heat and continue stirring until all the chocolate is melted.
  6. Pour butter mixture into a bowl of a stand mixer, fitted with a whisk attachment. Leave to sit and cool for 10 minutes.
  7. When the mixture has cooled slightly, turn onto medium speed and add the eggs, one at a time until combined.
  8. Next add the baking soda, salt and slowly add the flour until dough forms.
  9. Turn the mixer off and scrape the whisk with a rubber spatula to get all the batter into the bowl. Fold in the chopped Andes mints until combined.
  10. Put dough in fridge, uncovered for at least 1 hour.
  11. Preheat oven to 350°F
  12. Scoop a tablespoon or so of dough into your hand and roll into a ball.
  13. Place on a baking sheet lined with parchment paper and arrange balls about 2 inches apart.
  14. Bake for 8-10 minutes or until cookies have spread out a little and are slightly cracked on top. If they feel soft, this is OK.
  15. While they are baking, unwrap the Andes mints and break in half, set aside in a bowl.
  16. Place candy canes in a ziploc bag and crush with a glass or rolling pin.
  17. Remove cookies from oven, and carefully remove from hot sheet to cooling rack.
  18. Top each cookie with ½ a Andes mint and wait 5 minutes until they are melted. Use a spoon to help smooth the chocolate over each cookie. While the melted chocolate is still warm, sprinkle with crushed candy canes.
Recipe by Not A Leaf at http://notaleaf.com/chocolate-mint-cookies-redux/