Tuesday, June 2, 2015

Andes Mint Cookies

Welcome to the twenty-second post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

Cookies! Me have blog on shiny lap box. Me make Cookie Series because me like cookies.

Me talk like Cookie Monster because he talk good about cookies.

Rawr! Me want more cookies!


  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 Tbsp. water
  • 1 (12 ounce) bag chocolate chips
  • 2 eggs
  • 1/2 tsp. salt
  • 1 1/4 tsp. soda
  • 2 3/4 cups flour
  • Andes mints*

  1. In a pan, melt the butter, brown sugar and water together.
  2. After they are melted, add the chocolate chips. Stir together, take off the heat and let cool for 5-10 minutes. 
  3. In a mixer, stir together the eggs and vanilla. Next, add the salt and soda. Slowly drizzle in the chocolate and then add the flour.
  4. Chill for one hour in the fridge.
  5. After an hour, preheat oven to 350.
  6. Bake for 8-9 minutes.
  7. Take the cookies out of the oven and place 1/2 to a whole Andes mint on top*. Allow it to melt and then spread it out with a knife or off-set spatula.
*For each cookie, 1/2 an Andes was enough for me, but I'm not much of a mint lover. If you love mint, you might like to add a whole Andes.

Note: I liked the cookies plain, too!


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