Tuesday, April 24, 2007

Chocolate Mint Cookies

submitted by Angela Sustala

3/4 cup butter
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36-48 Andes mint candies
In a large saucepan, over low heat, cook butter, sugar & water until butter is melted. Add chocolate chips & stir until partially melted. Remove from heat & continue to stir until chocolate is completely melted. Pour into a large bowl & let stand 10 minutes to cool. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low & add dry ingredients, beating until blended. Chill dough one hour. Preheat oven to 350. Roll into balls & place on un-greased cookie sheet, two inches apart. Bake 8-10 minutes. While baking, unwrap mints & divide each in half. When cookies are brought out of the oven, put a mint half on each cookie. Let sit 5 minutes to melt and spread like frosting. Makes 3-4 dozen.

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