Ingredients Jump to Instructions ↓

  1. 3/4 cup butter

  2. 1-1/2 cups packed dark brown sugar

  3. 2 tablespoons water

  4. 2 cups (12 ounces) semisweet chocolate chips

  5. 2 eggs

  6. 2-1/2 cups all-purpose flour

  7. 1-1/4 teaspoons baking soda

  8. 1/2 teaspoon salt

  9. 2 packages (4.67 ounces each ) mint Andes candies, halved

Instructions Jump to Ingredients ↑

  1. In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife. Yield: about 9 dozen.


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