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Ingredients
- ¾ c. butter
- 1 ½ c. brown sugar
- 2 T. water
- 2 c. chocolate chips
- 2 eggs
- 2 ½ c. flour
- 1 ¼ t. baking soda
- ½ t. salt
- 2 pkgs. 4.67 oz. Andes crème de menthe thins
Preparation
Step 1
Put butter, brown sugar and water in a panand melt over medium heat. Add chocolate chips, remove from heat; stir until chips are melted. Pour into a larger bowl and cool for 10 minutes. Beat in eggs one at a time. Add dry ingredients and beat by hand. Chill dough for 1 hour. Line cookie sheets with foil. Roll dough in balls and bake for 10-12 min. in a 350 oven. After they’re baked, leave cookies on sheets and immediately place an Andes Mint on each one. Allow mint to melt on warm cookies and swirl with a knife. Remove cookies from trays and allow to cook 15 minutes. Makes 56 cookies.