Sour Cream Fudge Cookies

Monday is my day to play catch-up with everything I’ve put off since Friday – that includes the Mount Everest of laundry that has accumulated since then. Geesh, where did it all come from? Does it multiply when your back is turned? My mother says laundry is a losing battle anyways, because there is ALWAYS more to do! (I hate it when she’s right!)

While browsing through the pantry, deciding what to make for dinner, I found some Andes Mints stashed in the back. And I thought that since the peppermint pattie brownies had such a great reception, these could too!!

My father thinks the cookie looks like a muffin. Does it? I was trying to be creative with the photography!

Sour Cream Fudge Cookies – adapted from Nick Malgieri

2 cups all purpose flour
½ tsp baking soda
1 stick (8 tbs) butter
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 ½ tsp vanilla
2 oz. unsweetened chocolate, melted
¾ cup sour cream
1 cup chopped Andes Mints

Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside. Stir together the flour, baking soda and salt.

Melt butter and chocolate together in double boiler oven simmering water. Stir in sugars, then egg and vanilla. Stir in half of the flour mixture, then stir in all of the sour cream, then stir in the remaining flour and candy pieces.

Drop dough by tablespoons onto prepared sheets and bake just until set in the center, about 10 minutes. Do not overbake!

PS – David thinks these are too chocolatey. Doesn’t he know you can never have enough chocolate?