These sound good, and had lots of great reviews.
ANDES CHOCOLATE MINT COOKIES
INGREDIENTS:
3/4 cup butter (not margarine)
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half
DIRECTIONS:
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted.
Remove from heat and stir.
Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
Preheat oven to 350 F.
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
Bake for 10 minutes.
Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.
24 servings (48 cookies)
Recipezaar
http://www.recipezaar.com/12849
ANDES CHOCOLATE MINT COOKIES
INGREDIENTS:
3/4 cup butter (not margarine)
1 1/2 cups packed brown sugar
2 tablespoons water
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
Andes mints candies, broken in half
DIRECTIONS:
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted.
Remove from heat and stir.
Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
Preheat oven to 350 F.
Roll into balls, place two inches apart on parchment paper-lined baking sheets.
Bake for 10 minutes.
Place an Andes Mint half on top. Allow to melt slightly and spread with a spoon.
24 servings (48 cookies)
Recipezaar
http://www.recipezaar.com/12849