Chocolate Andes Mint Cookies
3/4 c. butter (I really think you could get away with 1/2 c., but I haven't tried it yet)
1 1/2 c. brown sugar
2 T. water
2 c. semi-sweet chocolate chips
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
30-36 Andes mints (depending on the size of the cookies), unwrapped and snapped in half
Combine butter, brown sugar, water, and chocolate chips in a microwave-safe bowl. Microwave for one minute, then stir. Keep heating in thirty-second intervals and stirring until everything is melted and well-combined. Some recipes say to let it sit for ten minutes at this point, but I did not. Whisk in the eggs. Add the flour, baking soda, and salt.
Stir everything together, then cover and refrigerate for at least one hour. If you leave it in the fridge overnight, your baking time will be a little bit longer, but other than that it's about the same.
After the dough is refrigerated, either roll into balls or use a cookie scoop and place on an ungreased cookie sheet. Bake at 325 degrees for 10-12 minutes, or 12-14 if dough has been refrigerated overnight. As soon as you remove the cookies from the oven, place a mint piece on top of each cookie and let it melt.
Or. . . you can swirl the mints around with a toothpick (hold it sideways like a knife instead of up like a pencil) and get a marbled effect with the different colors of the mint. I tried to draw shamrocks, which I thought would have been an awesome St. Patty's Day touch, but it didn't work at all. The chocolate on top is too thick to let the green show through.