When we go to a potluck, I almost always volunteer to make a dessert. I love making dessert (and eating dessert!), but rarely make it just for us for the simple reason that the three of us don't need an entire batch of cookies, or a whole cake, etc. Far better to make something for a potluck and keep a reasonable amount for ourselves.
Awhile back, I saw an interesting recipe for Andes Mint Cookies. I've been wanting to try them, and our MOMS Club Holiday Party was the perfect occasion. Trevor and I followed the recipe exactly to make the dough. When the first batch came out of the oven, we topped each with 1/2 of an Andes Mint, waited a few minutes, swirled, then added holiday sprinkles. YUM.
Two of the party guests can't eat mint due to a drug interaction, so I wanted to make sure not all the cookies had mint. Time to experiment! I whipped up a quick frosting and dolloped that on the next tray of hot cookies. It melted almost immediately and Trevor added a heavy coat of sprinkles on top.
I dug around in the pantry to see what else we had. Aha- white chocolate chips! We put those on the third tray of hot cookies. After waiting a few minutes, I tried to spread them. Nope- they mooshed a little but basically held their shape. When they cooled slightly, they seized in that strange shape. Since that was a failure, we added frosting over the top of the chocolate chips and hit it with more sprinkles.
We put a dollop of peanut butter on the fourth tray of cookies and sprinkled chopped nuts on top. We couldn't bring them to the potluck as all our events are nut-free; too bad, as they were delicious!!
For our fifth and final tray of cookies, we did a simple powdered sugar dusting. Simple, yet delicious.
Andes Mint Cookies
3/4 c. butter 1 1/2 c. brown sugar
2 T. water 2 c. chocolate chips
2 eggs 2 3/4 c. flour
1 1/4 tsp. baking soda 1/2 tsp. salt
Melt butter, brown sugar and water in a saucepan over medium heat. Add chocolate chips, stirring until completely melted. Cool for 10 minutes. Pour into a mixing bowl and beat in 2 eggs. Add flour, baking soda, and salt. Mix thoroughly. Cover and chill for about 45 minutes. Roll into 1 inch balls, flatten slightly, and place on cookie sheet. Bake at 350 for 10 minutes. When cookies come out of the oven, immediately place half an Andes mint on top of each cookie and allow to melt for a few minutes. Swirl the melted chocolate like icing. Allow to cool.
Makes about 100 cookies.