Monday, February 7, 2011
My Nana and Papa always had andes mints at their apartment. I loved the little mints with their green wrappers. I couldn't just call these cookies "Andes Mint Cookies" as they're commonly known, that wouldn't do. I made a few tweaks and felt justified in renaming them after my grandparents.
This recipe made a million cookies. I made them for a friend who had a birthday last week but then had a bunch more that I gave to more friends and family. If you want a ton of cookies, follow as written. Or you could try bigger cookies with a full mint on top. I'm pretty sure the dough would freeze well too.
Nana & Papa Cookies
Makes 40+ cookies
3/4 cup butter
1 1/2 cups packed brown sugar
1 tablespoons vanilla
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1 1/4 cups mint chips (optional but adds extra mint, I found some guittard chips that worked)
Andes mint candies, cut in half (about 1 package)
Over low heat, combine butter, sugar and vanilla. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. The batter may be a little grainy at this point. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Combine the flour, salt and baking soda in a small bowl and set aside.
Beat the eggs into the chocolate mixture one at a time on medium speed. Reduce mixer to low speed and add flour mixture. Beat just until flour disappears. Mix in the mint chips if you're usin them. Chill the dough for 1 hour, until the dough firms up a bit.
Heat oven to 350°F.
Roll dough into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Return to the oven for 60 seconds, allowing the mint to melt slightly. Remove from the oven and spread mint around a bit with a spoon. Let cool on a wire rack.