Café Con Monica

As we come up on Christmas and all the parties, gift exchanges and cookie sharing that will take place this week I thought I would share one of my favorite recipes. 
These cookies are a HUGE hit in my family! I keep them special by only making them for Christmas no matter how many times I am asked to make them the rest of the year. They have also become part of my own personal Xmas tradition. 

If you love Chocolate and Mint then these cookies are great! You can make the dough the night before and they are also great to make with help since it is always good to have someone mixing the mint while you bake more! 

Andes Mint Chocolate Chip Cookies 

Ingredients:   (makes 3 dozen cookies)

• 2 Eggs
• 1 1/2 Cups packed brown sugar 
• 2 1/2 Cups All Purpose Flour
• 2 Tbs Water
• 1 1/4 Tsp Baking Soda
• 1/2 Tsp Salt 
• 1 Package Andes Mints (2 if you use the whole mint)

1. In a large saucepan melt butter, sugar and water. Add chocolate chips and stir until partially melted. (If you have melted chocolate before you know you have to pay close attention).

2. Remove from the heat and keep stirring until chocolate completely melts. Pour into a big bowl and let it cool off slightly. 

3. Using a mixer(med/high speed) beat in eggs one at a time into chocolate mixture. Using a lower speed add the dry ingredients until completely blended. 

4. Chill dough at least 1 hour. (This dough keeps well in the fridge for a few days if you want to make it ahead of time. If longer than about 2-3 days just freeze) 

5. When you’re ready to bake preheat oven to 350…Roll dough into balls(I use about a small spoonful) but you can use like a melon baller or small ice cream scoop.

6. Place on an ungreased cookie sheet. Bake 8-10 minutes. 

7. While the cookies are baking or even while the dough is chilling you can unwrap the mints. You can decide here if you want to use a whole mint or half(depends on the size of your cookies). 

8. Right after you bring cookies out of the oven put 1/2 a mint on top(or whole), give it about 30 seconds and use either the back of a spoon or knife and spread the mint around. I think they look best if you can see the green a bit so try not too mix too much. *be sure to let them completely cool and the mint topping harden before you package them or it will be a mess. 

I love love Chocolate & mint together so these are top of the list for me.

Do you have any Christmas cookies you like to make? 

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