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Andes Mint Cookies

Happy Merry Monday! I love the week of Thanksgiving. It's such a festive kick-off to the holiday season! My school district has school through Wednesday (thankfully we dismiss early that day) but we have a lot of fun things planned throughout the week. I am SO looking forward to a long weekend! 

Today I'm sharing a Christmas cookie recipe. Each year, I love to make a huge variety of cookies to share with neighbors/friends/family throughout the season. I start making these cookies in advance, and here's my secret: I package them really well in a Ziploc bag and a Tupperware container and I freeze them. When it's time to make a cookie tray, I pull from the freezer and package them in a festive way. They taste just as fresh as the day they were baked!

Chocolate and mint is one of my favorite flavor combinations. These cookies have a chewy chocolate texture and are topped with half an Andes Mint. Once the mint melts, you use the backside of a spoon to spread it like frosting. I grew up making these with my mom, and my job was always to open the Andes Mints, break them in half, and put them in a bowl so they'd be ready to place on top of each cookie. She'd always let me sneak an Andes Mint or two in the process. Sweet memories! 

Andes Mint Cookies

Makes:    about 3 dozen

Ingredients:

3/4 cup butter, softened

1 1/2 cups light brown sugar, packed

2 eggs

1 tsp vanilla extract

2 1/2 cup flour

1 1/4 tsp baking soda 

1/2 tsp salt

2 T water

2 cups semi sweet chocolate chips, melted

1 package of Andes Mints thin mints, unwrapped and split in half 

Directions: 

  1. Beat softened butter and brown sugar together until light and fluffy (about 3-4 minutes).
  2. Beat in eggs, one at a time. 
  3. Add in vanilla extract and water. 
  4. Add in melted chocolate chips. Beat until well combined. 
  5. Stir in flour, baking soda and salt. 
  6. Chill dough in fridge for about 30 minutes. 
  7. Drop by tablespoon on a baking sheet lined with parchment paper. Place in a 350 degree oven for about 10 minutes. 
  8. Once cookies are done, top with 1/2 of an Andes mint. Spread with a spoon once melted. 


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