- ¾ cup butter
- 1 ½ cups brown sugar
- 2 tbsp water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 ½ cups flour
- 1 ½ tsp baking soda
- ½ salt
- 1 box of Andes mint chocolates (28 pieces)
- candy canes, crushed
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- Cook the butter, brown sugar, and water on low heat, stirring until melted.
- Add the chocolate chips. Stir until half melted, then take off the heat. Stir until completely melted.
- Beat in the eggs, one at a time.
- Combine the flour, baking soda, and salt then stir into the chocolate mixture.
- Cover and refrigerate the dough for at least 1 hour.
- Bake at 350°F for 8-12 minutes.
- Immediately after removing from the oven, press half of an Andes mint on top of each cookie.
- When the mint has softened, smear the chocolate on top of the cookie and sprinkle the crushed candy canes on top.
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