Chocolate Mint Cookies

Delicious chocolate cookies topped with melted Andes Mints.

Ingredients:
3/4 cup butter (1 1/2 sticks)
1 1/2 cups firmly packed dark brown sugar
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
2 eggs
2 1/2 cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt (optional)
1 pound (4 boxes) Andes Mints, unwrapped**

Method:
In a large heavy saucepan, over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat  and continue to stir until chocolate is completely melted. Pour into a large mixing bowl and let stand about 10 minutes to cool slightly. With mixer at high speed, beat in eggs one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough about 1 hour for easier handling.
Preheat oven to 350*. Line cookie sheets with foil. Roll teaspoons of dough into balls and place about 2 inches apart on cookie sheets. Bake 11 - 12 minutes. (Cookies will crisp as they cool.) Remove from oven and immediately place a mint (with the chocolate side facing up and the mint side touching the warm cookie) on top of each hot cookie. Allow mint to soften, then swirl over cookie.

Remove from cookie sheets and cool completely on racks. Makes 80 cookies, about 90 calories each.
Place in airtight container, between layers of waxed paper, in refrigerator. May be frozen for up to 3 months.

**I accidentally purchased Andes Cookie Crunch Thin Mints and used them n a batch of cookies. The mistake actually made these delicious cookies even better! I will be using the cookie crunch mints from now on.

Notes: This recipe came from my very nice friend, Linda Boone, of Chico, California. It immediately became a family favorite. These are great for any occasion and they are perfect for Christmas and Saint Patrick's Day celebrations and gifts. Just as good as (or better than) Mint Girl Scout cookies.

Linda 1947 - 2020