I made these cookies for an event at church Sunday night and they were a big hit. As an added bonus, they smell heavenly while they are baking! My sweet sister loves Andes mints so I think I'm going to have to make her a batch of these to thank her for working on my cranky laptop.
1 1/2 cups mint chocolate chips
1/2 cup brown sugar, firmly packed
1 1/4 cups flour
1/4 cup sugar
3/4 t baking soda
1/2 t vanilla
1/2 t salt
1 large egg
1/2 cup butter, softened
1/2 cup nuts, chopped (optional)
Preheat oven to 375 degrees. Melt over 3/4 cup of the mint-chocolate chips in a microwave safe bowl and stir until smooth. Cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes. Allow to stand 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.
