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!
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