When I want to get the cyclist home from work early, all I have to do is email him a picture. No, not of me in something risque...but a picture of homemade cookies. You think I am kidding?This year, we decided to throw a cookie exchange party/contest. We had a great time with family and friends, celebrating the season. We all gathered with delicious cookies. Ballots were cast in the following categories: Prettiest, Tastiest, Best classic, Best classic with a twist, Most unique, and Best bar or brownie (which consequently was won by a Clif Bar).
People really stepped up to the plate. There were some beautiful and mouth watering cookies! The stakes were high and the competition intense. I think I even saw some campaigning.
In all, there were around 25 different homemade treats to try, and every one of them was a culinary delight.
This cookie was made by my sister-in-law. 
She won for "Tastiest Cookie", and also took the overall grand prize by earning the most votes. They are really good. Chewy, chocolaty, minty good.
Enjoy!
Chocolate Mint Cookies
by Heather
3/4 C. Butter
1 1/2 C. Brown sugar
2 T. Water
12 oz. Bag chocolate chips
2 Eggs
2 3/4 c. Flour
1/2 t. Salt
1 1/4 t. Soda
1 lb. Andes Mints
Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients (except mints).
Chill dough at least 1 hour. It gets very sticky, so I put it back in the fridge after I roll each batch.
Roll into balls and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1 Andes mint on top of each cookie. Let sit for a couple of minutes. Swirl melted mint on top of cookie with a spoon or knife. (I used a knife)
This recipe makes a lot, about 5 dozen
Stay tuned for more recipes from the party.
Of course they look 10 times better when you make them. Do you have to be perfect at everything!! They look a little more fluffy and light (which I like)...mine were a little flatter. What did you do different? I want to perfect them for the next time I make them.
ReplyDeleteI have a baking question. Do you usually use the light brown sugar or dark? (does it matter?)
Heather- I just followed your recipe. I baked them 4 minutes, rotated the pan, and baked them for 4 more. Seth came home and told me they tasted great but that yours were swirled much prettier.
ReplyDeleteAs for brown sugar, I use light brown unless a recipe specifically calls for dark brown.
My sister-in-law makes this recipe every year for our cookie party with the girls on my husbands side of the fam and they are always a big hit. So Yummy!
ReplyDeleteI made these for a cookie exchange. They were delicious. We have a couple of non-mint eaters in the family so I made a dozen with just regular hershey's kisses that were good too.
ReplyDeleteAh man... so sad we missed it!
ReplyDeleteHi, I am Lindseys, Aunt Maureen and I love coming to your blog as there are always yummy recipes posted, I just wanted to thank you for sharing!
ReplyDeleteMorgan,
ReplyDeleteAren't you proud of your sister!
Courtney,
Good idea with the kisses. I was thinking of using those Ghirardelli squares with caramel inside.
Angi,
We're sad you missed it. We missed you. We were glad to see you and your little ones on Sunday!
Maureen,
I'm glad you stop by!