This recipe is one that we make every year. It's a crowd favorite, so much that last year I entered it into the Des Moines Register Cookie contest......and WON! Wahoo! What was the prize, you ask? 52 FREE GALLONS OF MILK!! It was great.....we go through a lot of milk with 5 in the family, so I was super excited about winning.
This will become a favorite in your house as well.....
FARMHOUSE MINT COOKIES
3/4 cup butter
1 1/2 cup light brown sugar
2 T water
12 oz semisweet chocolate chips
2 1/2 cups flour
1 1/4 t. baking soda
1/2 t. salt
1 lb Andes Mints
Place butter, sugar and water in saucepan on low heat until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Continue to stir until chocolate is completely melted. Pour into a large mixing bowl and let stand about 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add combined flour, baking soda and salt, beating just until blended. Chill dough about 1 hour. Heat oven to 350 degrees. Line 2 cookie sheets with foil. Roll dough into teaspoon size balls and place 2 inches apart on cookie sheets. Bake 11 to 13 minutes---do not overbake! Immediately place mints on hot cookie. Allow to soften, then swirl mint over cookies with back of a spoon. Remove from cookie sheets, keeping cookies on the foil and cool completely.
These will become part of your Christmas baking too! Your family will begin to ask for them each year. They will fight over the last ones. They are moist, minty, cool and chewy. It makes a very large batch and they freezer very well. If you store them in plastic containers, keep these separate or every cookie in the container will taste like mint! :-)