This was once a top-secret recipe that Sharon never shared with anyone until Prevention magazine had the nerve to leak it a couple of seasons ago. So, Sharon sends her apologies to Carol (so does Sheila) for sharing it, but there’s really no point in keeping the secret anymore.
¾ cup butter
1½ cups firmly packed dark brown sugar
2 tablespoons water
2 cups (12 ounces) semisweet
chocolate chips
2 eggs
2½ cups flour
1¼ teaspoon baking soda
½ teaspoon salt
2 to 3 boxes Andes crème de menthe mints
Chocolate sprinkles (optional)
1. In a large, heavy saucepan over low heat, cook butter, sugar, and water until butter is melted. Remove from heat, add the chocolate, and stir until it is completely melted.
2. Pour the mixture into a large mixer bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs 1 at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough 1 hour for easier handling.
3. Preheat oven to 350° F. Line 2 cookie sheets with foil. Roll dough into small (about 1-inch) balls; place them 2 inches apart on cookie sheets. Bake 12 to 13 minutes—no longer (cookies will crisp as they cool). Remove from oven and immediately place a mint over each cookie. Allow it to soften, then swirl over top. If desired, decorate with chocolate sprinkles. Remove from cookie sheets and cool. Frosting will harden once it cools. Makes about 80. (Each contains 90 calories, but when you eat these with friends the calories only count half as much.)