Chocolate Mint Candies Cookies

Amy of Sing for Your Supper sent me this recipe last year as part of a gift exchange and it has been waiting patiently in my cookie file ever since! I liked the idea of the chocolate cookie base with the candy swirled into the top of it. You can't go wrong with chocolate and mint and these certainly delivered!

I am ashamed to admit that I read the directions wrong and only bought TWO boxes of the Andes Mints but I certainly could have used all three! The original recipe says this makes 3 to 4 dozen but I got closer to 6 dozen. I sprinkled some turbinado sugar over the ones that were leftover after I ran out of candy, so I still have a nice chocolate cookie! The directions also say to swirl the candy with the green filling, but as you can see, the only swirl I got was with the top layer of the candy, which was plain chocolate. **Update: My friend Joanna just made these and when she used the back of a spoon to swirl the softened mint, she was able to see the green filling!

Chocolate Mint Candies Cookies

from allrecipes.com

Makes 5-6 dozen

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
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 (Andes)

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. 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. For smaller cookies, break mints in half. Mints will harden again so that cookies can be stored.