An excellent brownie-like cookie recipe with a swirl of melted Andes Candies mint chocolates. A yummy addition to our cookie swap 2013!
- 3/4 cups butter
- 1-1/2 cup packed brown sugar
- 2 tablespoons water
- 12 ounces semi-sweet chocolate chips
- 2 large eggs
- 2-1/2 cups flour
- 1/2 teaspoon salt
- 1-1/4 teaspoons baking soda
- Andes mint candies broken in half
Preheat oven to 350°.
Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir.
Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt, and baking soda. Beat until well blended. Chill one hour.
Roll into balls, place two inches apart on parchment lined baking sheets.
Bake for 10 minutes. Place mint half on top. Allow to melt slightly and spread with a spoon.