I have to thank Kristen my amazing sister-in-law for making these cookies for me and then sharing the recipe because I HAD to have it. These cookies are so dang good! And yes I made these myself 2 days later...I needed them again that badly. My husband even said they are his new favorite cookies, so that's saying something.
If you don't like Andes mints...well snooze you loose because that's what make these awesome.
Here is the recipe:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints (*I just bought 2 and split each one in half)
In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets (only need to be greased before baking the first batch). Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer.
I followed these instructions exactly, baking my cookies for 8.5 minutes and they turned out perfectly! I let my cookies cool on a paper towel and stored them in a tupperware to keep them soft. YUM!