-
1
1. Put the butter, brown sugar, and water in a large pan. Turn your burner to low heat and cook the mixture until the butter is melted.
-
2
2. Add the chocolate chips and stir until they are partially melted. Remove the pan from the heat and continue to stir the mixture until the chocolate is completely melted. Smell the yummy chocolate ... mmm. Pour the mixture into a large bowl and let it stand for a few minutes to cool off slightly.
-
3
3. Beat in the eggs, one at a time, into the chocolate mixture. Using the highest speed on your hand mixer will help to make sure that the egg doesn't get cooked by the chocolate, but just make sure it doesn't get everywhere!
-
4
4. Reduce your mixer speed to low and add the dry ingredients slowly, beating until all the ingredients are blended.
-
5
5. Chill the dough for about 1 hour in your fridge.
-
6
6. Preheat your oven to 350 degrees F.
-
7
7. Roll the dough into balls and place them on an ungreased cookie sheet about 2 inches apart. Press down in the center of the cookies to make a little divot (this will come in handy later).
-
8
8. Bake the cookies for 8-10 minutes.
-
9
9. While the cookies are baking, unwrap the Andes mints and divide each in half. When the cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.
