Fudgy Mint CookiesThe reason I call these cookies "Fudgy" is due to the consistency of the cookie after baking. It really is like a yummy mint brownie that stays soft and chewy, long after cooling.
Ingredients
3/4 cup butter, cut into chunks
1 1/2 cups dark brown sugar
2 tbs water
2 cups semi-sweet chocolate chips
1/2 tsp peppermint extract
2 eggs
2 boxes Andes mints
2 1/2 (11.3 oz) cups flour
1 1/4 tsp baking soda
1/2 tsp kosher salt
Directions
In a double boiler add butter, sugar and water. Cook, stirring constantly, until completely melted.
Remove from heat and stir in chocolate chips, stirring until the chocolate is completely melted and blended into the butter/sugar mixture.
Let the mixture cool for at least 10 minutes (I put mine in the refrigerator for 15 minutes).
While waiting for this to cool:
Mix flour, soda and salt in separate bowl. Set aside. Unwrap 1 box of mints and chop coarsely.
Transfer the chocolate mixture into a mixer. Add the eggs, one at a time, mixing thoroughly between each addition. Slowly add the flour mixture until combined, scraping down the sides as needed.
Add the pieces of chopped Andes mints and mix for 1 additional minute.
Cover the dough and refrigerate for at least 2 hours or until dough is firm.
When ready to bake:
Cut the remaining Andes Mints in half.
Preheat oven to 350 degrees.
Lightly grease cookie sheets. Roll dough into 1 1/2 inch balls and place about 2 inches apart on the sheet. Bake for 9 minutes. As soon as you take the cookies out of the oven, place 1/2 of an Andes Mint on top of each cookie. Let it sit on the sheet for 2 minutes. With the back of a teaspoon, gently spread the melted chocolate on top of the cookie. Transfer to a wire rack and let them cool completely before storing.
Things I'll try next time
I may try to do without the Andes Mints in the cookie dough itself and may try some other chip like milk chocolate... maybe even add some pecans? The mint was just the perfect amount so I would substitute any of the chips that I take out with an additional 1/4 tsp of extract.
Remove from heat and stir in chocolate chips, stirring until the chocolate is completely melted and blended into the butter/sugar mixture.
Let the mixture cool for at least 10 minutes (I put mine in the refrigerator for 15 minutes).
While waiting for this to cool:
Mix flour, soda and salt in separate bowl. Set aside. Unwrap 1 box of mints and chop coarsely.
Transfer the chocolate mixture into a mixer. Add the eggs, one at a time, mixing thoroughly between each addition. Slowly add the flour mixture until combined, scraping down the sides as needed.
Add the pieces of chopped Andes mints and mix for 1 additional minute.
Cover the dough and refrigerate for at least 2 hours or until dough is firm.
When ready to bake:
Cut the remaining Andes Mints in half.
Preheat oven to 350 degrees.
Lightly grease cookie sheets. Roll dough into 1 1/2 inch balls and place about 2 inches apart on the sheet. Bake for 9 minutes. As soon as you take the cookies out of the oven, place 1/2 of an Andes Mint on top of each cookie. Let it sit on the sheet for 2 minutes. With the back of a teaspoon, gently spread the melted chocolate on top of the cookie. Transfer to a wire rack and let them cool completely before storing.
Things I'll try next time
I may try to do without the Andes Mints in the cookie dough itself and may try some other chip like milk chocolate... maybe even add some pecans? The mint was just the perfect amount so I would substitute any of the chips that I take out with an additional 1/4 tsp of extract.
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