Ingredients:
¾ cup butter
1 ½ cups firmly packed dark brown sugar
2 Tbs. water
1 package semi sweet chocolate chips
2 large eggs
2 ½ cups all purpose flour
1 ¼ tsp. baking soda
½ tsp. salt
36 green chocolate mint wafers (Andes) about 1 pound.
Directions:
Heat butter, sugar and water in a large heavy saucepan over low heat until butter is melted. Add chocolate chips, stirring until partially melted. Remove from heat and continue stirring until chocolate is completely melted. Pour into a large mixer bowl and let stand about 10 minutes until slightly cool.
With mixer at medium speed, beat eggs in one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Refrigerate at least one hour.
Preheat oven to 350 degrees.
Line 2 cookie sheets with foil.
Roll teaspoonfuls of dough into balls, place about 2 inches apart on cookie sheets. Bake 12-13 minutes. Cookies will appear soft. DO NOT COOK ANY LONGER.
Remove from oven and immediately place mint on each hot cookie. Let soften, then swirl mint over cookies to frost. (You can use the tip of a spoon or a toothpick.) Transfer to wire racks to cool completely.
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