A friend of mine gave me this recipe and thought as a mint julep (and Makers Mark bourbon) loving household, perhaps we’d like to try these cookies. A batch later & we were hooked- they are another cookie for you to try out this holiday season!
Cookie Dough:
- 2 sticks of butter, softened
- 2 cups of light brown sugar
- 3 cups of all purpose flour
- 2 eggs
- 1 teaspoon baking SODA
- 1/2 teaspoon salt
- 1 cup of quick oats
- 1 bag of Andes Mint Chocolate candy, crushed (I squish them with a rolling pin after putting them in a heavy duty zip top bag)
Topping
- 2 cups melted chocolate chips
- 1 can sweetened condensed milk
- 1/4 cup of Makers Mark bourbon
Preheat oven to 350 degrees or (convection oven to 325) and then cream butter, sugar and eggs until smooth. I’ve found that by mixing the butter for about a minute before adding the sugar & eggs leads to the best consistency- and allows the sugar to beat air pockets into the butter which will help give you a fluffy cookie instead of a flat pancake.
In a separate bowl, mix flour, oats, baking soda, salt and mint chocolate candy pieces.
Gradually add to butter mixture until incorporated.
Scoop out with a small ice cream scoop (this keeps the cookies even – I use this trick for cookies, muffins & pancakes to ensure even sizes) and place 2 inches apart on baking sheet.
Bake for 12 to 15 minutes in conventional oven, 10 minutes in convection oven.
Allow to cool and add bourbon fudge topping (I kind of drizzle/spray mine, very Warhol-esque) – I like to put them on wax paper so as not to totally destroy the clean kitchen towels I use to cool my cookies on. (I find it works better than paper towels, shopping bags, cooling racks or what have you.) 
Topping:
Melt chocolate in double boiler, remove from stove. Mix a few tablespoons of the sweetened condensed milk into the chocolate, and once incorporated add the rest of the milk & bourbon and mix. If you were to get any of the bourbon into the chocolate before a little of the milk it would cause the chocolate to seize and or separate- by mixing in a few tablespoons up front you’ll prevent that. (The same rule applies for mixing any alcohol or extracts straight into chocolate- it is a no-no!) Top cooled cookies with warm fudge and enjoy.