Mint Chocolate Cookies

• 3 pkg. Andes mints
• 3/4 c. butter or margarine
• 1 1/2 c. brown sugar, packed
• 2 Tbsp. water
• 1 (12 oz.) pkg. semi-sweet chocolate morsels
• 2 large eggs
• 2 1/2 c. flour
• 1 1/4 tsp. baking soda

1. Preheat oven to 350u0b0.
2. Unwrap the mints and set aside. In a saucepan, heat margarine or butter, sugar and water.
3. Add chocolate chips and stir to partially melt.
4. Remove from heat and continue to stir until melted.
5. Pour into a bowl and let cool for 10 minutes.
6. Beat in eggs at high speed.
7. Add remaining ingredients and blend well.
8. Chill dough for 1 hour. Line baking sheet with foil.
9. Roll dough in small balls. Bake for 10 or 12 minutes.
10. Remove from oven; place mint on each cookie.
11. Remove cookies to cooling rack as mint softens; spread over cookie to coat.
12. Yield: 84 cookies.

andes mints, butter, brown sugar, water, semisweet chocolate morsels, eggs, flour, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=43613 (may not work)