Chocolate and mint, a match made in heaven! They go together like…well chocolate and mint! This cookie is perfect for the holiday season with its minty goodness, but also a great everyday kinda cookie for mint obsessed people like myself. I found this recipe on allrecipes.com and I will link it here. Mike and I had taken these to a party, and the host hid them so that they could have their own stash! These could be fun to make with the kiddos for family fun! I had fun making these and I hope you enjoy them too!
¾ cup butter
1 ½ cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 ½ cups flour
1 ¼ teaspoons baking soda
½ teaspoon salt
About 36 mint chocolates (I used Andes Mints- and I didn’t need 36, but I made chunky cookies lol)
- In a pot on the stove melt your butter, sugar, and water until the butter is melted. At this point add your chocolate chips and stir until they are partially melted. Take off the heat and keep stirring until the chips are completely melted. Pour that mixture into a big ole bowl and let it cool for about 10 minutes.
- Beat the eggs into your chocolate mixture one at a time. Then add your dry mix slowly into your wet. I do mine in thirds. (My new mixer is a bit, overzealous and spits dough everywhere. So please excuse my counters!)
- Once blended, chill dough for one hour.
- Roll your dough into balls, I used a tablespoon, and place I your ungreased cookie sheet and bake 8-10 minutes.
- While your delicious treats are baking, unwrap your mints and cut them in half.
- Once the cookies come out of the oven, place half of a mint on each cookie.
- After 5 minutes, spread the mint out like a frosting over the top and move to a cooling rack.
- It will take about a hour or so for the mint to set up on the top so you can stack them!
So good! Right? Perfect for the holiday season, wintertime, or if you’re mint obsessed like myself- good for an average day! What’s your favorite wintertime treat? Let me know below!