 | | Directions |
- In saucepan, melt butter, sugar and water until butter melts. Add chips and stir until almost melted.
- Remove from heat and stir until completely melted. Cool for 10 minutes.
- Add eggs and mix at high speed. Mix in remaining ingredients until well blended.
- Chill mixture for at least 1 hour.
- Preheat oven to 350 degrees F.
- Drop onto baking sheet or roll into 1" balls. Bake for 8-10 minutes.
- Put a piece of mint candy on each cookie. Break the mints in half if making smaller cookies.
- Let the mint melt and then swirl with a spoon.
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Prep Time: 45 minutes
Cook Time: 20 minutes
Servings: 48
|  | | Ingredients | | - | | 3/4 cup butter |
| - | | 1 1/2 cups brown sugar |
| - | | 2 tablespoons water |
| - | | 2 cups semi-sweet chocolate chips |
| - | | 2 eggs |
| - | | 2 1/4 cups flour |
| - | | 1 1/4 teaspoons baking soda |
| - | | 1/2 teaspoon salt |
| - | | 3 packages Andes candies |
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