1 cup All-Purpose Flour
1/2 cup Butter (if cold – cut into cubes)
1 can (14 oz) Sweetened Condensed Milk
1 bag (10 oz) Nestle Dark Chocolate Morsels
1/4 cup Andes Mint Baking Chips
(or 8-10 Andes Mints)
Heat oven to 350 degrees F.
In a saucepan, heat chocolate morsels, sweetened condensed milk, Andes baking chips and butter over low heat. Stir continuously until ingredients are melted and smooth. Add the flour a half cup at a time and stir until incorporated.
Remove batter from heat and drop by the spoonful on a greased cookie sheet. Bake cookies for nine to ten minutes.
I dropped about two tablespoons of batter for each cookie (because I am impatient). If you do the usual one tablespoon of batter, decrease the cooking time by two or three minutes.
Allow cookies to cool. If adding an Andes Mint on top of the cookie do it after the cookies have almost completely cooled. Otherwise it will be Andes Mint puddles on the top of your cookies.