Taya's Andes mint cookies recipe!

doesn't all this rain make you want to 'nest'...come on, just a little??
well, it does me.
since i don't have time to make these, i'm posting the recipe for anyone who would like to try these and bring them over to me. i'd sure enjoy them. :)
seriously, i was just thinking about how INCREDIBLE these little sugary numbers are. my niece,taya made them at Christmas time when she was here. i can STILL taste them!! try them folks...you'll be glad you did!
thanks tay!! :)





Andes Mint Cookies

3/4 c. butter (or margarine)
1 1/2 c. brown sugar
2 T. water

Melt in a saucepan over medium heat until melted and then add:

2 c. semi-sweet chocolate chips, stirring until completely melted.

Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs.

Add:
2 1/2 c. four
1 1/4 tsp. baking soda
1/2 tsp. salt

Mix together and chill for about 45 minutes. Roll into balls (like 1 - 1 1/2 inches big), flatten slightly, and place on cookie sheet (In only use Pampered Chef baking stones). Bake at 350 for 10 minutes (for my oven, this is the perfect time, keeping my cookies soft; your oven may be slightly different).

When cookies come out of the oven, place an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.




And now ... here's a little festive variation. It tastes almost identical. Just a different texture on top. The only difference is the very last part. Instead of melting an Andes Mint candy on top, you'll use peppermint crumbles (found near all the other baking stuff). Peppermint crumbles are not the same as crushed peppermint candies or candy canes. The texture is more similar to chocolate chips/crumbles. When cookies come out of oven, sprinkle peppermint crumbles on top of the cookie and do not spread. The pieces will get soft at first, but then keep their shape and re-solidify when cool.