Andes mint cookies
Ingredients:
¾ c. butter (1-½ stick)
1-½ cup brown sugar
2 TB water
12 oz (2 cups) semi-sweet chocolate chips
2 eggs
2-½ cups flour
1-½ teaspoon baking soda
½ teaspoon salt
Directions:
In a large bowl melt together the butter, brown sugar, water and chocolate chips. *I microwave it for a minute at a time stirring after each until melted.
Beat in eggs, add in sifted remaining dry ingredients until blended. Chill 1 hour or overnight. Shape into 1 inch balls and place on greased cookie sheet. Bake @ 325°F for 8-10 minutes. Place mint on top, you may want to place back in the oven for a second or two. Spread when melted. Let cool completely.
