Mint Cookies
I make these every St Patrick’s Day.
1.5 boxes Andes mints (in candy aisle, remove foil wrappers & set aside)
Combine in large saucepan and melt:
3/4 cup butter
2 Tblsp. water
1.5 cups brown sugar
12 oz. pkg. chocolate chips
Cool 10 minutes or so, then add
2 beaten eggs
1.25 tsp. baking soda
2.5 (at least) cups all purpose flour
1/2 tsp. salt
Chill dough then roll in small balls. Line baking sheets with foil. (don’t skip this). Bake 350 for 9-10 minutes depending on your oven. Remove from oven, place an Andes mints on top of each cookie. Return to oven 30 seconds, remove and spread mints out with a knife.