CHOCOLATE MINT CRISPS

By melinda1966

Ingredients

• 1 1/2 C PACKED BROWN SUGAR
• 3/4 C BUTTER
• 2 TBLS & 1 1/2 TSP WATER
• 2 C MILK CHOCOLATE CHIPS
• 2 EGGS
• 2 1/2 C FLOUR
• 1 1/4 TSP BAKING SODA
• 1/2 SALT
• 3 PKGS ANDES CANDIES

Preparation

Step 1

IN HEAVY SAUCEPAN, COMBINE BROWN SUGAR, BUTTER, AND WATER/ COOK AND STIR OVER LOW HEAT UNTIL BUTTER IS MELTED AND MIXTURE IS SMOOTH. REMOE FROM HEAT, STIR IN CHOCOLATE CHIPS UNTIL MELTED. LET STAND FOR 10 MINUTES.

WITH HIGH SPEED MIXER ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH.

COMBINE FLOUR, BAKING SODA, AND SALT, ADD TO CHOCOLATE BEATING ON LOW SPEED UNTI BLENDED. COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.

ROLL DOUGH INTO 1 INCH BALLS. PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEETS. BAKE AT 350 DEGREES FOR 11-13 MINUTES OR UNTIL EDGES ARE SET AND TOPS ARE PUFFED AND CRACKED COOKIES WILL BECOME CRISP AFTER COOLING

IMMEDIATELY TOP EACH COOKIE WITH A MINT. LET STAND FOR 1-2 MINUTES. SPREAD OVER COOKIE REMOVE TO WIRE RACKS LET STAND UNTIL SET.