Ingredients
-
3 pkg. Andes mints
3/4 c. butter or margarine
1 1/2 c. brown sugar, packed
2 Tbsp. water
1 (12 oz.) pkg. semi-sweet chocolate morsels
2 large eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
Preparation
-
Preheat oven to 350\u00b0.
Unwrap the mints and set aside. In a saucepan, heat margarine or butter, sugar and water.
Add chocolate chips and stir to partially melt.
Remove from heat and continue to stir until melted.
Pour into a bowl and let cool for 10 minutes.
Beat in eggs at high speed.
Add remaining ingredients and blend well.
Chill dough for 1 hour. Line baking sheet with foil.
Roll dough in small balls. Bake for 10 or 12 minutes.
Remove from oven; place mint on each cookie.
Remove cookies to cooling rack as mint softens; spread over cookie to coat.
Yield: 84 cookies.
Leave a comment