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    Next Best Thing to Tom Selleck Cookie

    When I make these cookies someone will always ask for the recipe. They're rich and chewy and delicious!


    List of Ingredients


    • 1 1/2 Cups Brown Sugar
    • 3/4 Cup Butter
    • 2 Tbsp. Water
    • 2 Eggs
    • 2 1/2 Cups Flour
    • 1 1/4 tsp. Baking Soda
    • 1 1/2 tsp. Salt
    • 12 ounce pkg. Chocolate Chips
    • Andes Mints - 1 per cookie (approx 48)


    Instructions


    1. Melt the chocolate chips. Mix in the brown sugar, water, and butter. Beat in the eggs.
    2. Add the dry ingredients and mix well. Refrigerate for AT LEAST an hour.
    3. Roll into balls. Bake on a foil-lined baking sheet at 350 degrees for 10 minutes.
    4. As soon as you remove them from the oven, place an Andes Mint on top of each cookie. Give them about 5 minutes to soften, and gently swirl the mints to spread them on the tops of the cookies. Remove the cookies to a wire rack to cool.


    Final Comments


    The original recipe called for 2 boxes of Andes mints. I like buying them in the bags, and I find that one bag is usually enough for one batch (about 48) of these cookies.

    I don't rcommend doubling this recipe! You'll have a hard time finding a saucepan large enough to hold the batter, and it will take much longer for the batter to cool till it's firm in the fridge.
 

 

 

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