Chocolate Mint Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 1 1/2 cups Brown sugar, packed
  • 2 cups Chocolate chips, semisweet
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Butter

• Desserts

  • 36 Chocolate mint wafer candies

• Liquids

  • 2 tbsp Water

Found on the-girl-who-ate-everything.com

Ingredients

• ¾ cup butter
• 1½ cups packed brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2½ cups all-purpose flour
• 1¼ teaspoons baking soda
• ½ teaspoon salt
• 36 chocolate mint wafer candies (more or less - see note)

Directions

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls (dough will be stiff) and place on ungreased (or parchment lined) cookie sheet about 2 inches apart. Bake 8-10 minutes. Do not overbake. Cookies will continue to bake on the pan after removed from the oven.
• While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put ½ mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie with the back of a spoon.