Our Favorite Christmas Cookie

A couple of years ago we found this recipe and it quickly became a family favorite. It really takes all of us to make them!

Scott and I stirred up the dough on Tuesday and it sat in the fridge until this afternoon. The dough is so solid that I am not strong enough to dig into it, and that is where Steve is involved. He digs into the dough and breaks it up, I then roll it into the balls; bake them up and the children are in charge of the frosting...which is just an Andes mint melted on top and swirled.

Chocolate Mint Crisps

1 1/2 cups packed brown sugar
3/4 cup butter
2 Tablespoons plus 1 1/2 teaspoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 to 4 packages Andes Mints

In a heavy saucepan, combine the brown sugar, butter and water. Cook over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted. (I just turned off the stove and kept stirring while the pan was on the element until the chocolate was completely melted...otherwise it sometimes takes a while). Transfer to a mixing bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low speed until blended. Cover and refrigerate for 8 hours or overnight.


Roll dough into 1 inch balls. Place 3 inches apart on light greased baking sheets. (I use parchment paper and it really helps!) Bake at 350 degrees for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). Immediately top each cookie with a mint. Let stand for 1 - 2 minutes for the mint to melt; spread over cookies. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

Yield: 5 - 6 dozen