In sauce pan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour.
Make into little balls and bake on an ungreased cookie sheet at 350 degrees F for 10-13 minutes. While still hot, put Andies candy mint on each cookie, let it get soft then swirl mint with spoon. Cool on baking rack.
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|Serving Size: 1 recipe (1967g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2283 (33%)|
|Amt Per Serving||% DV|
|Total Fat 253.7g||338 %|
|Saturated Fat 151.1g||756 %|
|Monounsaturated Fat 73.9g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 839.8mg||258 %|
|Sodium 79001.6mg||2724 %|
|Potassium 2697.1mg||71 %|
|Total Carbohydrate 1146.6g||337 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 1116.6g|
|Protein 69.2g||99 %|
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Calories per serving: 6863
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