Minty Chocolate Cookies
3 dozen, 350 ˚F
3/4 c butter (1.5 sticks)
1.5c brown sugar
2 T H2O
2c semisweet chocolate chips
2 eggs
2.5c all purpose flour
1.25t baking soda
0.5t salt
36 Andes Mints
1.
In large pan over low heat, heat butter, sugar
and water until butter melted
2. Add chocolate chops and stir until partially melted
3.
Remove from heat, stir until chocolate melted
4.
Pour into large bowl
5.
Beat in eggs one at a time
6.
Add flour, baking soda, salt until blended
7.
Chill in fridge for 1 hr
8.
Roll into 36 balls
9.
Bake at 350 for 8 to 10 minutes
10. When
out of the oven place mint on top, let sit for 5 min to melt, then spread
