ANDES MINT COOKIES (Gina Sheppard - 2011)

By ginasheppard

Ingredients

• 3/4 cup butter
• 1 1/2 cups brown sugar
• 2 tablespoons water
• 12 ounces chocolate chips
• 2 eggs
• 2 3/4 cups flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• 24 Andes mints

Details

Servings 48

Preparation

Step 1

In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.

Mix together flour, salt and baking soda. Slowly mix in eggs, one at a time, to chocolate mixture. Add remaining ingredients and combine to form a dough. Chill the dough at least 1 hour.

Roll the dough into balls and place on a lightly greased cookie sheet or parchment paper, leaving 2" between the dough balls.

Bake at 350°F for 8 to 9 minutes.

Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint.
Allow the mint to melt 1 minute and then swirl the mint over the cookie with the back of a spoon or a knife.