Baking Time
8-10 minutes |
Oven Temperature
350° F |
Pan Size
Cookie sheet |
This recipe came from the grandmother of my co-worker, Tom.
3/4 cup butter
1-1/2 cups packed brown sugar
2 tablespoons water
1 - 12 oz. bag semi-sweet chocolate chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoon baking soda
1/2 teaspoon salt
Andes mint candy
Melt the first four ingredients in saucepan on stove, stirring until smooth. Cool 10 minutes.
Pour into mixing bowl and add eggs, one at a time, beating on high speed.
Add the flour/baking soda/salt mixture to the chocolate/egg mixture until thoroughly mixed. Chill cookie dough for one hour. Roll into one inch size balls. Bake for 8-10 minutes. Top with half of an Andes mint when they come out of the oven. Wait 1-2 minutes for the candy to melt. Swirl with the back of a spoon or knife to frost the cookie.
|
