This is my (Jami Jackson's) debut on Kim's food blog so I thought I'd start out with a sure hit! These cookies have never let me down in a crowd and although I think I make them too much, people tell me they never get sick of them. There's just something about the Andes Mint on top that makes you want to eat 3 or 4 (or 9 or 10). I got the recipe from my Grandma. Hint: I think they turn out better the smaller you make them and I cut my Andes Mints in half to make them last longer. Enjoy!Chocolate Andes Mint Cookies
3/4 cup margarine (I've used butter too)
1 1/2 cup brown sugar
2 Tbsp water
12 oz. package semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp salt
1-2 packages Andes Mints
Melt margarine, brown sugar, and water in a small saucepan on medium heat. Add chocolate chips until partially melted. Remove from heat and chips will melt all the way. Pour in bowl and let cool for 10 minutes. Oh high speed mixer, add eggs one at a time. Reduce mixer to low speed and add all dry ingredients. Chill dough 30 minutes in freezer or overnight in fridge. Line cookie sheet with foil. Roll dough in balls. Bake at 350 degrees for 9-11 minutes. Add an Andes Mint (or half of one) on top of each cookies as they come out of the oven. Swirl with a knife when melted. Let set in freezer for 10 minutes.
-Jami Jackson
2 comments :
Yeah for Jami! I'm so glad that you posted a recipe. A yummy one too!
I absolutely love these cookies and think of you everytime I make or eat them. I remember the first time I ate them at your first appartment for a book club, that was the night you gave me the recipe. I can still remember the taste.... I am really going to miss you! Oh, Kathryn mentioned that she was sad that Sis Jackson was moving, so you made an impression on her as well. Take care and good moving to you!
Post a Comment