October 22, 2017
Desserts, Cookies, Shaped,
Snacks, Dairy, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Christmas, Fall/Autumn, Halloween, Winter, Oven Bake, Vegetarian, Flour, Chocolate, Butter/Margarine more
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"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."
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.
Combine flour, baking soda, and salt in separate bowl.
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 combined, scraping down bowl as needed.
Refrigerate until dough is firm, at least 1 hour or up to 2 days.
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.
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.
Repeat with remaining dough and Andes Mints. These cookies can be stored at room temperature for up to 3 days.
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