Zutaten für Andes Chocolate Mint Cookies
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Zubereitung von Andes Chocolate Mint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium saucepan over low heat, combine butter, granulated sugar, and water.
- Stir until butter is melted and sugar is dissolved. Remove from heat and stir in chocolate chips until partially melted. Set aside to cool slightly.
- Pour the chocolate mixture into a large mixing bowl.
- Let stand for 10 minutes to cool slightly.
- Beat in eggs one at a time on high speed, until light and fluffy.
- Reduce mixer speed to low. Add flour, salt, and baking soda. Beat until just combined. Do not overmix.
- Cover the bowl and chill the dough for at least 1 hour (or up to overnight).
- Preheat your oven to 350°F (175°C).
- Roll chilled dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Remove from oven and immediately place a half of an Andes mint on top of each cookie.
- Gently press down on the Andes mint to help it melt slightly. If desired, use a spoon to spread the melted mint slightly.
- Let the cookies cool completely on the baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
84g
Fat
31g
Carbs
10g
