Chocolate Mint Candies Cookies

I had to repost this cookie recipe since I made them again and got a better picture. I used mint Aero bars this time but still didn't get the green swirl that I would have liked to. I think Andes mints would work best but this will do for now!

These are my absolute new favorite cookie....

I think I may have found this one on AllRecipes. I totally blew my diet for the day on these cookies...they taste like Girl Scout Thin Mint Cookies and are SOOO good. Please don't blame me for breaking your New Year's resolutions if you decide to make these... I didn't take the time to find Andes Mints...they're pretty hard to find here in Canada so I just used Mint Chocolate Chips...I didn't get the green look that I wanted but they still tasted amazing!

3/4 c. butter

1 1/2 c. brown sugar

2 tbsp. water

2 c. semi-sweet chocolate chips

2 eggs

2 1/2 c. flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 (4.5 oz.) packages chocolate covered thin mints (Andes mints or peppermint patties) or mint chocolate chips.

In 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 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 one hour. Preheat oven to 350F and grease cookie sheets. Roll cookie dough into walnut size balls and place 2 inches apart. Bake for 8-10 minutes. Do not over bake. I baked mine for 9 minutes and they were perfect! When cookies come out of the oven, press one chocolate mint wafer into the cookie and let sit for one minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green of the mint wafer. For smaller cookies break mints in half. Cool completely before serving to allow chocolate on top to harden.

Makes about 3 1/2 dozen cookies.