Chocolate Cookie with Mint Chocolate Topping

Adapted from Jennifer’s adaptation of some airplane magazine’s recipe.


  • 1 stick plus 2 Tbsp unsalted butter
  • 1 cups light brown sugar
  • 1 1/3 cups semi-sweet chocolate chips (for using chopped chocolate, 6 oz = 1 cup)
  • 1 eggs
  • 2/3 teaspoon vanilla
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 packages of Andes mints
  • Directions

    1. Melt butter and brown sugar in saucepan over low heat.
    2. Add chocolate chips and stir to melt
    3. put mixture into a bowl and let cool
    4. Beat eggs a bit in a separate bowl
    5. Add eggs and vanilla to the butter and sugar mixture and mix well.
    6. Sift in flour, salt, and baking soda
    7. Make balls using an ice cream scoop
    8. Chill dough for 1/2 – 1 hour
    9. Preheat oven to 350 degrees (taking into account that your dough shouldn’t chill more than 1 hour).
    10. Bake the chilled dough directly for about 8 minutes
    11. Remove cookies from oven and place an Andes mint on each one while cookies are still on the cookie sheets
    12. Move cookies onto a cooling rack
    13. As the candy melts, spread it across the top of the cookie with a butter knife.

    Makes approximately 2 dozen.


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