One of my very best friends just moved in this week – 2 minutes away from us – so her 3 cute kids have been at our house a lot (maximizing her productivity at HER house). It’s been a party, the kids are having a ball together, and they were great little helpers in the kitchen. If you like chocolate and Andes mint you will love these cookies! We made a ton of this cookie dough so we have plenty of cookies for their family, some for other neighbors that just moved in (tis the season!) and even more for a girlfriends get-together I’m hosting tomorrow.

I think I’ve finally mastered these cookies, after several batches and enough taste-testing over the past several months. : ) Sometimes it takes me a few rounds of baking to finally nail the perfect time for a certain cookie in my oven. So here’s the recipe. Have a sweet tooth today? You must try this.

ANDES MINT COOKIES

3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. semi-sweet chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 – 1 1/2 inches big), flatten slightly, and place on cookie sheet (In only use Pampered Chef baking stones). Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.

Oh YUM. Need to go have another cookie before I do anything else right now. : )