Yesterday and today I made my favorite Christmas cookies. This isn’t a recipe that’s been in the family forever by any means, but ever since grade school my mom has made these chocolate-mint cookies to everyone’s delight.
- ¾ cup margarine (1½ sticks)
- 1½ cup brown sugar
- 2 tablespoons water
- 2 cups chocolate chips (1 bag)
- 2 large eggs
- 1½ cups a.p. flour
- ½ teaspooon salt
- 1¼ teaspoon baking soda
- about 75 Andes Mints (2 to 3 packages)
In a medium saucepan, combine the margarine, brown sugar, and water over medium heat. When the margarine has melted, add chocolate chips and stir until smooth. Pour into large mixing bowl and let set for 10 minutes.
After 10 minutes is up, add the eggs (this waiting period is important so as not to cook the eggs in the hot mixture).
Mix flour, salt, and baking soda together in a medium bowl and slowly add to the chocolate mixture until combined.
Cover and refrigerate for 1 hour or until the mixture is set (over night is best).
Roll into balls and put on cookie sheet. Bake 12 minutes at 350 degrees.
Immediately upon removing the cookies from the oven, place 1 Andes Mint on each cookie. Or, if you are trying to stretch 2 packages of mints, break a small portion off of each one and divide these broken pieces across the cookies. When the mints begins to melt, spread them over each cookie with a butter knife. Let cool and serve.
Makes 50–75 cookies.