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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Andes Mint Chocolate Cookies Recipe

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This recipe for Andes Mint Chocolate Cookies is from Pete's Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c brown sugar
3/4 c butter
2 tbsp. water
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1 1/2 tsp salt
1 (12 oz) pkg chocolate chips
2 boxes Andes Mints
Directions:
Directions:
Melt chocolate chips. Mix in sugar, butter and water. Beat in eggs. Add dry ingredients. Refrigerate for at least 1 hour. Roll into balls. Bake on foil lined sheets for 10 minutes at 350 degrees. Remove. On top of each cookie put a mint. Let the mint melt and then spread.

 

 

 

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