Chocolate Mint Cookies

Just in time for St. Patrick’s Day!  Here is a cookie that combines the taste of a brownie with the wonderful flavor of Andes Mints. This would be a great treat that you can take to work on Monday to celebrate St. Patrick’s Day.  Get ready for compliments!  These are delicious. 

First melt your chocolate and butter in a saucepan over low heat.

Then remove from the heat and mix in 2 cups of sugar and vanilla.  Beat in eggs one at a time.  Then in a different bowl mix together the dry ingredients, flour, baking powder and salt. Stir dry ingredients into the chocolate mixture pan. Now chill the dough in the refrigerator for 3 hours.

After 3 hours, preheat the oven to 350 degrees and grease your cookie sheets.  Place 3/4 of a cup of white sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in white sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will be soft when removed from the oven.  Now place 1/2 of an Andes Mint in the center of each cookie. The mint will melt a little in the center. Transfer to a rack to cool.  Happy St. Patrick’s Day eating!

Chocolate Mint Cookies

2014-03-14 11:41:10

Yields 24

A delicious mint cookie

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Ingredients

1. 4 (1 ounce) squares unsweetened chocolate
2. 1/2 cup butter
3. 2 3/4 cups white sugar
4. 2 1/2 teaspoons vanilla extract
5. 4 eggs
6. 2 cups flour
7. 2 teaspoons baking powder
8. 1/8 teaspoon salt
9. 1 package Andes Mints

Instructions

1. First melt your chocolate and butter in a saucepan over low heat. Then remove from the heat and mix in 2 cups of sugar and vanilla. Beat in eggs one at a time. Then in a different bowl mix together the dry ingredients, flour, baking powder and salt. Stir dry ingredients into the chocolate mixture pan. Now chill the dough in the refrigerator for 3 hours. After 3 hours, preheat the oven to 350 degrees and grease your cookie sheets. Place 3/4 of a cup of white sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in white sugar to coat. Arrange 3 inches apart on the prepared cookie sheets. Bake 12 to 15 minutes in the preheated oven. The cookies will be soft when removed from the oven. Now place 1/2 of an Andes Mint in the center of each cookie. The mint will melt a little in the center. Transfer to a rack to cool. Happy St. Patrick's Day eating!

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