Andes Mint Cookies

• 3/4 c. butter
• 1 1/2 c. brown sugar
• 2 T. water
• 2 c. semi-sweet chocolate chips
• 2 eggs
• 2 1/2 c. flour
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• bag of crumbled peppermint pieces

Directions:

Melt butter, brown sugar, and water in a saucepan over medium heat until melted and then add the chocolate chips, stirring until completely melted. Cool for 10 minutes. Put this in a mixing bowl and beat in 2 eggs. Add the flour, baking soda, and salt. Mix together and chill for about 45 minutes. Roll into balls (1 - 1 1/2 inches big), flatten slightly, place on cookie sheet and bake at 350 degrees for 10 minutes. When cookies come out of oven, sprinkle mint crumbles* on top of the cookie (Optional: I like to spread the mint crumbles like frosting after they have melted a little - but I do not like to spread the peppermint crumbles - the pieces will get soft at first, but then keep their shape and re-solidify when cool).

* Mint crumbles can be found in the baking aisle next to the chocolate chips.

** The picture you see above is a holiday variation that uses Andes peppermint crumbles (also found in the baking aisle). This variation is great for Christmas or Valentine's Day.