Description
I received this recipe through a cookie exchange years ago, and it has become a favorite of family and friends.
Ingredients
- ¾ cup butter
- 1 ½ cups brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- 3 (4.5 ounce) packages chocolate covered thin mints
Instructions
- In a saucepan over medium heat
- cook the sugar
- butter and water
- stirring occasionally until melted. Remove from heat
- stir in the chocolate chips until melted and set aside to cool for 10 minutes.
- Pour the chocolate mixture into a large bowl
- and beat in the 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 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven
- be careful not to overbake. When cookies come out of the oven
- Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened
- swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies
- break mints in half.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 40