Andie's Mint Cookies

• servings: 40

Ingredients

¾ Cup Of Butter

1½ Cup (319g) Brown Sugar

2 Tbs Water

2 Cups Semisweet Chocolate Chips

2 Eggs

300g AP Flour

1¼ tsp Baking SODA

½ tbs Salt

At least two packages of Andie's Mints

Directions

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Before preheating oven, unwrap mints and set aside.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer.

Notes

In my oven it tends to be around 7 minutes in the oven

Can rest overnight but needs to be reworked to be used