Andes Mint Cookies:
3/4 cup butter
1 1/2 cups brown sugar
2 T. water
12 ounces chocolate chips
2 3/4 cups flour
1/2 tsp. salt
1 1/4 tsp. baking soda
24 Andes mints
In a medium-sized sauce pan, melt together the butter, brown sugar, and water, stirring occasionally. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients. Chill dough at least 1 hour because it will be really sticky. You can cover tightly with saran wrap and stick in fridge overnight if you want to.
Roll into balls and place on cookie sheet lined with parchment paper.
Bake at 350° F. for 8 to 9 minutes.
Remove from the oven and on top of each cookie, place half an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife.
Oh Carolyn! Are you dreaming about cookies??