--Chocolate Andes Cookies--

I received Andes Mints from Doug for Valentine's Day and couldn't wait to make cookies out of them.  When I realized I needed more than just one package I sent my husband to buy more.  He came home with cherry and toffee ones - YUMMY!!  These were such good cookies and pretty easy to make.  I made a plate up to give as a thank you to a family in our ward - they were a hit!

Chocolate Andes Mint Cookies --

3/4 cup butter

1 1/2 cups brown sugar

2 TB water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 (4.5 oz) pkg chocolate covered thin mints - we used one mint, one cherry and one toffee

1. In a saucepan cook sugar, butter and water on medium heat stirring occasionally until melted.  Remove from heat, stir in chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time.  Combine the flour, baking soda and salt, stir into the chocolate mixture.  Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350*.  Grease cookie sheet.  Roll cookie dough into walnut size balls and place 2 in. apart onto cookie sheets.
4. Bake for 8-10 minutes, be careful not to over bake.  When out of oven press mint into the tops of each warm cookie and let sit for 1 minute.  When the mint is softened swirl with a knife or back of spoon.

Enjoy!!