11/2 sticks of unsalted butter
11/2 cups of dark brown sugar
1 bag of chocolate chips
21/2 cups of flour
1/2 teaspoon of salt
11/4 teaspoons baking soda
2 boxes of Andes mints
Melt butter and dark brown sugar in a large saucepan over medium heat. Add chocolate chips and stir until melted. Cool for about 10 minutes.
Beat the eggs. Slowly add them to the chocolate mixture.
Sift the flour, salt, and baking soda together. Mix into chocolate mixture.
Put the saucepan in the fridge for about an hour.
Line cookie sheets with parchment paper. Scoop the dough onto the parchment paper using a damp 11/2 inch ice cream scoop.
Bake for 10-12 minutes. Place an Andes mint on each cookie and bake for another 30 seconds. Take the cookie sheets out of the oven and gently spread the mint over the cookie using a butter knife. Put the cookie sheet on a wire rack to cool for a couple of minutes. Use a spatula to transfer the cookie from the pan to continue cooling on the rack.
There should be some mints left over to snack on, yum! This is a delicious cookie. I have tried a few other types of mints, but none work, melt as well as the Andes mint. For the holidays, especially Christmas or St. Patrick’s Day, it is great if you use the Andes mint that are green on the outside and have chocolate in the middle-it makes the top of the cookie a pretty green and still tastes fabulous!