I guess I'm being a bit facetious in saying that cookies are in season here in Utah, or that they even have one. But honestly, cookies do have a certain window of time when they are found in abundance. The holidays are that time. I want to share with you one of my favorites.
andes mint cookies
¾ c. butter (1½ stick)
1½ cup brown sugar
2 Tablespoons water
12 oz. (2 cups) chocolate chips (I do 1 cup bittersweet, 1 cup semi)
2 eggs
2 ½ cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely; or not.
This year I paired these with my mom's snickerdoodles and a bag of muddy buddies. Of all the cookies I make, these are the only ones I'll be making more than one batch of.
Here are a few more delicious cookie recipes from local bloggers:
ginger snaps
oatmeal chocolate chip
peanut butter
molten chocolate lava
lemon ricotta
happy {baking} holidays - Jj
3 comments:
I have seen brownies with the andes mints on top, but never cookies. I'm adding to my to try dessert file. Thanks
I will be making these today...they look to die for!!!!
Those andes mint cookies...oh, my!
Did you say muddy buddies??? I haven't had those in years!
(Thanks for the link, Jen.)
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