These were wonderful! I think the brown sugar instead of the typical white sugar is the key to these cookies being really moist. I couldn't find Andes mints so I used Ghirardelli mint squares. They were fantastic! I followed the instructions for half the batch, spreading the candy on top once it melted, but for the other half I put a whole candy on top and just slightly pressed it into the still-warm cookie to keep it in place and then let them cool. For those of you familiar with Ghirardelli chocolates, the have a label with an eagle on top and they looked really cool with the image preserved. I want to try these now with other kinds of Ghirardelli chocolates (caramel, raspberry, etc.). Great staple recipe!
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These were wonderful! I think the brown sugar instead of the typical white sugar is the key to...