andes mint chocolate cookies

I can hardly even believe that the holiday season is in full swing! Last week we cut down our modest little Spruce tree, and having it light up our living room day and night is bringing so much joy and making things feel so official!  I just love having so many sweet + sentimental things filling our home again!  This afternoon I am off to a Christmas cookie swap party and am bringing along these Andes Mint cookies.  They are seriously my new favorite flavor of the season!!  Chocolate + Mint...There is nothing better!  

Andes Mint Chocolate Cookies
1 1/2 c. brown sugar
3/4 c. butter
2 Tablespoons water
2 eggs
12 oz. chocolate chips
2 1/2 c. flour
1 1/4 t. baking soda
1/2 t. salt
3 packages Andes mints

Cream sugar & butter.  Add water & eggs.  Melt chocolate chips adnd add to creamed mixture. Add dry ingredients.
Refrigerate at least 1 hour until dough is stiff.  Roll into 1" balls. Bake at 350 degrees for 10 minutes. After baking, immediately top each cookie with a mint. Allow to melt, then spread like frosting. (:

Then for the most difficult step:  Allow the candy layer to harden and cool completely before enjoying.  It tastes 10x better that way!

Packaging: Manilla tags, Martha Stewart acrylic stamp, cellophane treat bags, and green striped twist ties from PaperAndPresent.