Friday, April 24, 2009

Andes Mint Cookies

3/4 C. Butter
1 1/2 C. Brown Sugar, packed

2 T. Water
1 (12oz.) pkg. Semi-Sweet Chocolate Chips

2 Eggs

2 1/2 C. Flour

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 lb. Andes Mints (2-6.67 oz. pkgs)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

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