I found this recipe on this blog. They were tasty, but I didn’t have any mints, so I want to try them again. Or maybe I shouldn’t. I would expect them to taste like thin mints, and if they didn’t, I would be very sad. Even though I normally hate the combination of mint and chocolate (starlight mint ice cream makes me gag, I can’t swallow it), my very favorite packaged cookie is the Thin Mint. Anyhow, with or without the mint, these cookies are yummy.

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 3/4 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes mints

Place butter, sugar and water in the metal bowl of a stand mixer, place over a pan of simmering water until melted, stirring occasionally. Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.
Add remaining ingredients (except mints) and combine. Chill dough about 1 hour (I chilled mine for about 2 hours, and then it was too stiff. I had to let it soften before I could work with it).
Scoop with medium cookie scoop, roll into balls, and place on lightly greased cookie sheet.
Bake at 350° F. for 8 to 9 minutes.
Remove from the oven and on top of each cookie, place half an Andes mint (or some baking chips). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or fork.

*I used chocolate chips because I had no mints. I returned the cookies to the oven for a few seconds to melt the chips, just until glossy.

*I didn’t grease my cookie sheets and they were fine. With nearly a cup of butter, there’s plenty of grease.