Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12-16 cookies
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 2 Tbsp. water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 3 (4.5 oz) packages Andes mints
In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.
Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.
In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
Preheat oven to 350F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. (If the mints don’t melt enough — as mine didn’t — feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)
Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.