Bette Kivett
Flower Mound, Texas
Chocolate Mint Marvels
3/4 c. butter
1 1/2 c. brown sugar
2 c. chocolate chips
2 eggs
2 1/2 c. PLUS 2 T. sifted all purpose flour
About 56 pieces Andes Mints
Melt butter and brown sugar in saucepan over low heat. Add the chocolate chips; stir to melt. Put mixture into a mixing bowl and let cool. Add the eggs and mix, then mix in flour and baking soda. Chill dough for one hour. Roll into small to medium sized balls and place on baking sheet; press down slightly with fingers. Bake at 350 degrees for 9 minutes. Remove from oven. While still on baking sheet, place an Andes Mint on each one. After a minute or two, the mint melts (it will look glossy). Using the back of a teaspoon, spread mint across top of the cookie. Remove from cookie sheet.
*Note: Best if baked on Parchment Paper. Makes approximately 56 cookies.
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