Chocolate Mint Puddles were introduced to me at a Christmas party a few years ago. I was hesitant to try one, since mint isn't one of my favorite flavors in desserts. After a bite or two, I was sold. Ryan's an even bigger lover of these cookies, so I'm sure to make at least one batch of these every Winter so he can get his fix. I've run out of Andes mints before and also topped them with broken milk or dark chocolate pieces. This was good too, just not as good as the mint!
I used a cookie scoop to make the balls of dough and was pleasantly surprised to see how perfectly round they emerged from the oven. They were a picturesque batch of cookies, fitting because I took two dozen of them to a cookie exchange on Saturday. Hopefully everyone thought they tasted as good as they looked! ;)
I made these cookies with REAL Butter, sent to me via Foodbuzz and their Tastemaker program. Along with a pound of butter, I was also sent a holiday baking kit that included a cookie sheet, spatula, and a variety of fun wrapping supplies, like the box you see in the pictures here. I've been having a blast making Christmas goodies and sharing them with friends and family! Thanks Foodbuzz for hooking me up in time for my holiday baking! (To see other Christmas treats from this month, check out my La Cuisine Chocolate Cookies, Gingerbread Truffles, and Pumpkin Oatmeal Cookies. Keep coming back to The Sweets Life this month, there are plenty more tempting sweets headed your way!)
One Year Ago: Black Bean and Sweet Potato Enchiladas
-3/4 cup butter
-1 1/2 cups brown sugar
-2 tbsp water
-2 cups semisweet chocolate chips
-2 1/2 cups all-purpose flour
-1 1/4 tsp baking soda
-1/2 tsp salt
-3 (4.5 oz) packages Andes mints
1. In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.
2. Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.
3. In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
4. Preheat oven to 350F. Roll cookie dough into walnut-sized balls and place on cookie sheets, approximately 2 inches apart.
5. Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. Using a toothpick, swirl melted mint to make a pattern. Allow to cool before serving.
This post is linked to Merry Monday's!