These cookies were kind of an after St Patrick's day thought...better late than never though. They are a soft brownie in a cookie form that you place half an Andes mint on top and allow it to melt before swirling around. And what's better is you make them in the microwave so it's only one bowl to clean up after besides the measuring cups and cookie scoop.
Mint Brownie Cookies
Melt 3/4 cup of butter for 1 minute in the microwave.
Stir in 2 tablespoons of water and 1 1/2 cups of brown sugar and microwave for another 30 seconds.
Stir in 12 oz of semi-sweet chocolate chips and mix until the dough has turned brown and the chips are half melted. Add in 2 large eggs, 1/2 tsp salt, 1 1/4 tsp baking soda and 2 1/2 cups flour. Refrigerate for 1 hour before scooping out onto parchment lined baking sheets. Bake for 10 minutes at 350°. Place 1/2 of an Andes mint on top and allow to melt for a couple minutes before spreading with a knife. Allow to cool until mint topping hardens.
Makes 4 dozen cookies.