36chocolate mint wafer candies (like Andes mints), (more or less - see note)
Instructions
In a large pan over very low heat, cook butter, sugar and water until butter is melted. If your heat is too high it will start turning into caramel. You just want to melt the butter. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
Using a hand mixer or a stand mixer with the paddle attachment, at high speed, beat in eggs, one at a time into the chocolate mixture. Mix in the vanilla. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Roll dough into 1 ½ inch balls (dough will be stiff) and place on prepared cookie sheet about 2 inches apart. Bake 8-10 minutes. Do not overbake. Cookies will continue to bake on the pan after removed from the oven.
While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie with the back of a spoon. Store cookies in an airtight container.
Notes
Depending on the size of your cookies you may want to use a whole mint or half for a smaller mint. Source: from my friend Suzy.