Chocolate Mint Creams

I found this recipe in a Better Homes and Gardens Book. "Cookies For Christmas" These taste like little mint frosted brownies. I make them every year at Christmas. It's the only time I can find the mints. They have always been a big hit with company but nobody wants to make them because they look to hard. They are surprisingly easy and very tasty. The first ones gone on a cookie tray. I use Allan Misty mints but you can use any pastel mints. The recipe program wouldn't let me add them to the ingredient list.

• Ready In: 20 mins
• Serves: 48

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 2⁄3 cup brown sugar, packed
• 6  tablespoons butter or 6  tablespoons margarine
• 1  tablespoon water
• 1  cup  semi-sweet chocolate chips
• 1  egg

Directions

1. Stir together flour and baking soda and set aside.
2. In a medium saucepan heat together brown sugar, butter and water until melted.
3. Add chocolate chips and melt in butter and sugar mixture.
4. Pour into mixing bowl and let stand to cool for 10 to 15 minutes.
5. Add eggs into chocolate mixture and beat.
6. Stir in flour mixture until mixed well.
7. Chill for 2 hours, any more and the dough will be too firm.
8. Take 1 tablespoon of dough and roll into a ball.
9. Place on an ungreased cookie sheet and bake at 350°F for 8 minutes.
10. Top each cookie with a mint (I use 2 because I can only find small mints) and return to oven for 2 more minutes. The program wouldn't let me put theses into the recipe.
11. Remove from oven and swirl the soft mints like frosting.
12. Place on cookie racks until the mints firm.