Janette was invited to a cookie exchange party. I had just made some snickerdoodles the day before for my own cookie exchange so we decided to kick it up a notch.
These were highly addicting and surprisingly soft even after a day. I used mint chips and almond bark for the mint mixture and my kids thought it was a little strong but I liked it.
Chocolate Mint cookies *About 3 dozen cookies
Ingredients
* ¾ cups Butter
* 2 Tablespoons Water
* 2 cups Semi-Sweet Chocolate Chips
* 1-½ cup Brown Sugar
* 2 whole Eggs
* 1-¼ teaspoon Baking Soda
* ½ teaspoons Salt
* 2-½ cups Flour
* 1 box(es) Andes Mint Wafers (Not The Baking Chips)
Preparation Instructions
Melt butter, water and chocolate chips together until chips are almost all melted. Add the sugar, eggs, baking soda, salt and flour and mix well.
Refrigerate for an hour.
Roll into walnut-sized balls, place on a baking sheet and bake at 350F for about 10 to 12 minutes.
Remove from the oven and place one half of an Andes Chocolate Mint Wafer (0r a mixture of mint chips and white chocolate) on the top of each cookie. Allow the chocolate to melt for a moment and then use a toothpick to swirl it around.
Let them cool and enjoy them with a glass of milk!
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