Chocolate Mint Puddle Cookies
Yields: 35 - 40 cookies
Original Recipe can be found here.
12 tbsn. butter
1 1/2 cups brown sugar
2 tbsn. water
2 cups semisweet chocolate chips
2 1/2 cups all purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 packages (4.5 oz.) Andes mints
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in chocolate chips until melted, set aside to cool for 10 minutes. Pour chocolate mixture into a large bowl and beat in eggs, one at a time. Combine the flour, baking soda, and salt. Stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350 F. Grease cookie sheets. Roll cookie dough into walnut sized calls and place 2 inches apart onto prepared cookie sheets. Bake for 8 - 10 minutes, be careful not to over bake. When cookies come out of oven, press one mint into the top of each cookie, let sit for 1 minute, then after softened, swirl with the back of a spoon to make a patter with the green filling of the mint wafer.