1 1/2 cup dark brown sugar
2 tbsp water
12 oz semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 large box Andes Mints
Melt butter in saucepan over low heat. Add sugar and water. Remove from heat and add chocolate chips. Stir to melt. Pour in mixing bowl. When cool, add eggs and beat on high. Reduce speed to low and add dry ingredients. Chill dough 1 hour. Roll dough into 1 inch balls and place 2 inches apart on foil lined cookie sheet. Bake in 350 degree oven for 10-11 minutes. Remove from oven and place 1/2 of an Andes Mint on top. When melted, swirl with toothpick and move to cooling rack. Store in tight container when mint is hard. Makes 7 dozen.
-Jenn Baugh
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