Chocolate Mint Cookies

These cookies are DeLiCiOuS!!

And when you see the ingredient list, you will know why... lets just say there is nothing "light" about these beauties {but I actually use light butter. Yay me!}. The base is a rich chocolate cookie, but the mint comes in when you add an Andes mint on top and let it melt. So delicious!! I imagine that other small chocolates would be good as well... Rolos, anyone?! Enjoy!

Chocolate Mint Cookies

3/4 Cup butter

1 1/2 Cups Brown Sugar

2 TBSP Water

2 Cups Semi Sweet Chocolate Chips

2 Eggs, beaten

2 1/2 Cups Flour

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

Large bag of Andes Mints, unwrapped and set aside

Melt butter, brown sugar and water in sauce pan over medium heat. Do not boil. Add chocolate chips and stir until completely melted and incorporated. Cool for about 15-20 minutes. Pour chocolate mixture into a mixing bowl, and add 2 beaten eggs. Add flour, baking soda and salt. Mix together and chill for about an hour.

When mixture is cool, remove from fridge and roll into 1 - 1 1/2 inch balls. Place on a greased

{I use a silpat mat} cookie sheet & bake @ 350 for about 11 minutes. As soon as the cookies come out of the oven, place an unwrapped Andes Mint on top of each cookie. Allow mint to heat up for a minute, then using the back of a spoon, gently spread the mint around the top of the cookie. Transfer to a cooling rack and allow cookies to cool completely and the mint to harden back up. Then eat them to your hearts content... trust me, they are so good for you! :)

** You can also use the little Peppermint Crumbles on these as well. They are soft, not actual candy canes. You can find them by the chocolate chips @ the grocery store. OR, if you are not a fan of mint {my little friend Alana told me it was like eating toothpaste}, a Rolo or a miniature Reeses Peanut Butter Cup could also work. The possibilities are endless!