Andes Mint Cookies

One of my favorite things during the holidays is being part of a cookie swap. Everyone gets to enjoy the treats of the season without the hard work of baking them! If you've never been part of a cookie swap, then you're in luck! Today's post is going to be a virtual cookie swap. A group of bloggers including myself are sharing our favorite cookie and treat recipes!

Mint and chocolate are the perfect combination. Andes Mints are pretty much the best {in my opinion} when it comes to mint candy. Even better - top a chocolate cookie with one... it makes for just the right amount of mint flavor without being too "toothpasty" and plenty of chocolate to keep you coming back for more! Even my husband, who is not really a mint fan, loved them!

Ingredients:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces/1 package semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes Mints

Directions:
In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted.
Pour the mixture into a bowl. Stir in the remaining ingredients to form a dough.
Shape rounded tablespoons into balls and place on a cookie sheet. Lightly press each ball to flatten, leaving ample space between the dough balls.
Bake at 350° for 9 - 11 minutes.
Remove the cookies from the oven, and while still hot, place an Andes Mint on top of each cookie. Allow the mint to melt, and then swirl the mint over the cookie with the back of a spoon or a knife.