Chocolate Cookies With Andes Mint Frosting
Recipe: #28452
October 22, 2017
"These chewy, chocolaty and decadent cookies are topped with an Andes mint, which melts into a minty chocolate frosting. A great ATK recipe. You'll need two packages of Andes mints, to get the 45 pieces. TIME DOES NOT INCLUDE 1 HOUR REFRIGERATION TIME."
Original is 45 servings
Ingredients
-
-
-
-
- Be sure to unwrap the mints BEFORE baking the cookies, so that the cookies are very hot when you press the mint onto the cookie.
Nutritional
- Serving Size: 1 (34.1 g)
- Calories 139.6
- Total Fat - 5.6 g
- Saturated Fat - 3.4 g
- Cholesterol - 17.4 mg
- Sodium - 66.1 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0.6 g
- Sugars - 13.2 g
- Protein - 1.4 g
- Calcium - 5.8 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine butter, sugar, and water in medium saucepan and cook over low heat, stirring occasionally, until butter is melted, about 3 minutes. Add chocolate chips and stir constantly until chips are melted. Transfer mixture to bowl of stand mixer and let cool for 10 minutes.
Step 2
Combine flour, baking soda, and salt in separate bowl.
Step 3
Fit mixer with the paddle attachment, then add the eggs to the mixer bowl Beat on medium-high speed until smooth, about 2 minutes. Reduce speed to low, add flour mixture in 3 additions, and mix until just Âcombined, scraping down bowl as needed.
Step 4
Refrigerate until dough is firm, at least 1 hour or up to 2 days.
Step 5
Preheat oven to 350 degrees and adjust racks to the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Working with half of dough, roll heaping tablespoons of dough into balls and place 2 inches apart on prepared sheets. Bake until just set, about 7 to 9 minutes. Switch and rotate the cookie sheets halfway through baking.
Step 6
After removing cookies from the oven, immediately place 1 Andes Mint in the center of each cookie. Let stand until chocolate is softened, about 5 minutes. Using a small offset spatula, spread chocolate over tops of cookies. Transfer cookies to wire rack and let cool completely before serving, about 30 minutes.
Step 7
Repeat with remaining dough and Andes Mints. These cookies can be stored at room temperature for up to 3 days.
Tips
No special items needed.
0 Reviews
You'll Also Love
