Andes Mint Cookies

Ok, let me start off that I know this is not the cheapest cookie recipe but it is my son's favorite.  Well, actually it is probably everyone's favorite cookie recipe in our house.

1 1/2 c packed brown sugar
3/4 c butter
2 1/2 tbsp water
2 c semisweet chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
1-2 packages of Andes mints

Mix brown sugar, butter, and water in pan.  Heat on low stirring until butter is melted, and the consistency is smooth.  Remove from heat, and add chocolate chips.  Stir until melted.  Put the mixture in a mixing bowl.  Let it sit for 10 minutes.  Mix flour, baking soda, and salt together in another bowl.  Add eggs one at a time and mix on high.  Add the flour mixture to the chocolate mixture.  Mix on low until well blended.  Cover & put in refrigerator for at least 8 hours, if not overnight.

Preheat oven to 350 degrees.  I use a small cookie scoop or large melon baller.  The dough needs to be put into about 1 inch round balls.  Put them on parchment paper on a cookie sheet.  (I love parchment paper.  It is so easy to clean up, and works great.)  Bake for 11-13 minutes or until edges are set and tops are puffed and cracked.  Break Andes mints in half.  As soon as cookies come out of the oven put a piece of Andes mints on top of each cookie.  Let it sit for 1-2 minutes.  Use a knife to spread the melted mint over the cookie.  Put the cookies on a wire rack.  Let them stand until the chocolate is set and cookies are cooled.  Then enjoy.

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