Ingredients

• ¾ cup Butter
• 1 ½ cups Brown Sugar
• 2 teaspoons Water
• 2 cups Semi-sweet Chocolate Chips
• 2 Eggs
• 2 ½ cups Flour
• 1 ¼ teaspoons Baking Soda
• ½ teaspoon Salt
• 3 packages Chocolate Thin Mints

Instructions

1. 1
   In a saucepan over medium heat, cook the sugar, butter, and water.
2. 2
   Stir occasionally until melted.
3. 3
   Remove from heat and stir in the chocolate chips until melted.
4. 4
   Set aside to cool for 10 minutes.
5. 5
   Pour the chocolate mixture into a large bowl.
6. 6
   Beat in the eggs one at a time.
7. 7
   In a separate small bowl, combine the flour, baking soda, and salt, then stir into the chocolate mixture.
8. 8
   Cover and refrigerate the dough for at least 1 hour.
9. 9
   Preheat your oven to 350°F (175°C).
10. 10
    Grease your cookie sheets.
11. 11
    Roll the chilled dough into walnut-sized balls and place them 2 inches apart on the sheets.
12. 12
    Bake for 8 to 10 minutes.
13. 13
    Do not overbake! Immediately after removing from the oven, press one mint wafer into the top of each cookie. (break wafer if too big)
14. 14
    Let sit for 1 minute until the mint softens, then swirl the mint with the back of a spoon or a toothpick to create a green-and-chocolate pattern.