Shamrock S’Mores

• 3/4 cups Butter
• 1-1/2 cup Brown Sugar, Packed
• 2 Tablespoons Water
• 1/4 cups Cocoa
• 2 whole Eggs
• 2-1/2 cups Flour, All Purpose
• 1-1/4 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Andes' Mint Chips Or Other Similiar
• 1 bag (10 Oz. Bag) Large Marshmallows

1. In heavy saucepan over low heat, cook butter, sugar and water until butter is melted. Add cocoa, stir until completely combined. Cook for about 2 minutes; don't boil. Transfer to a large bowl, and cool for 10 minutes.
2. Beat in eggs, one at a time, on high speed. Reduce speed and gradually add dry ingredients. Mix until well blended.
3. Add mint chips, saving a few for the tops of the cookies. Mix well. Chill the dough for at least 1 hour.
4. Preheat the oven to 350 degrees. Roll dough into balls and place on a greased cookie sheet. Flatten slightly and sprinkle with additional mint chips; press chips into the dough a little. Bake for 8-10 minutes, then place on a cooling rack to cool.
5. Assemble:
6. Roast 2 large marshmallows. Place one cookie upside down, place both marshmallows on the cookie and top with another cookie.

butter, brown sugar, water, ubc, eggs, flour, baking soda, salt, andes, marshmallows

Taken from tastykitchen.com/recipes/desserts/shamrock-se28099mores/ (may not work)