Chocolate Mint Cookies

Ok, so my last few recipe posts have been experimental and unfortunately have kinda been flops. I am feeling rather apologetic for having posted them since this is a blog that I am sure you have come to rely on for well-tested, quality, delicious recipes...so this recipe is my forgiveness plea. I'm pretty confident it will do the trick because it is quite possibly one of my favorite cookie recipes ever. I first tried these cookies when a dear girl brought them to church, and I have been in love ever since (I can't quite decide if I'm more in love with the cookies or with her for sharing the recipe). So here it is:

3/4 c butter
1 1/2 c packed brown sugar
2 Tbsp water
2 c semi-sweet chocolate chips
2 eggs
2 1/2 c all-purpose flour
1/2 tsp salt
1 1/4 tsp baking soda
36 Andes mints (I am certain you could substitute some other form of chocolately mint)

In a large pan over low heat, mix 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 cool for about 10 minutes.

At high speed, beat in eggs (one at a time if you want to do it exactly like the instructions say). Reduce speed to low and add dry ingredients. Chill dough roughly one hour.

Roll dough into balls and bake at 350 for 8-10 minutes. While the cookies are baking, start unwrapping those mints. When cookies are brought out of the oven place a mint on top of each cookie. Let melt for no more then 5 minutes and then spread it out. Eat and enjoy!

*NOTE: I tried to put peanut butter chips on top of a couple of my cookies with the last batch I made to see how tasty that was and although they weren't as spreadable it still tasted pretty good. So, feel free to play with the type of melted top you like if you aren't partial to mint (which is still my favorite for on top).

-Cayenne