These yummy cookies are seriously good. They aren’t to sweet or chocolatey, have a soft, brownie-like texture and the perfect amount of sweetness and mint flavor. The Andes mints on top set up nicely once cooled, so they can be stacked or packaged together in a cellophane bag without smearing. They also freeze very well, which is perfect for making ahead of time for gift giving.

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes mints

In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.
Add the remaining ingredients and combine to form a dough.
Chill the dough at least 1 hour.
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
Bake at 350°F for 8 to 9 minutes.
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

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