Chocolate Andes Mint Cookies
3 pkg. Andes Mints (28 each) (72 total or 36 using 1/2 mint per cookie)
3/4 cup margarine
1 1/2 cup brown sugar
2 Tbsp water
12oz semisweet chocolate chips
2 large eggs
2 1/2 cups all purpose flour
1 1/4 tsp. baking soda
In a sauce pan, heat and mix margarine, sugar and water.
Add chocolate chips and stir until partially melted.
Remove from heat and continue to stir until all chips are melted.
Pour into a bowl and let cool for 10 minutes.
Beat in eggs at high speed.
Add remaining ingredients and beat to blend.
Chill dough for 1 hour.
Line baking sheets with foil
Roll dough in 1" diameter balls and bake a 350 degrees for 9-10 minutes.
Place an unwrapped mint on each cookie as you remove them from the oven.
As soon as the mints have softened, spread them over the cookies.
Remove from sheet and cool on a wire rack.
Pairs Well With
These cookies have been in my mother's cook book for a long time, and they are some of my favorites.
Submitted by: "Grandpa Favorite"