Ingredients

6 ounces semisweet chocolate chips
2 cups all purpose flour
⅔ cup salted butter, softened
¼ cup light corn syrup
2 teaspoons baking soda
¼ teaspoon salt
1 large egg
½ cup granulated white sugar
additional sugar for rolling
48 individual Andes Mints

Directions

In saucepan, heat chips on low heat until melted and smooth.

In a large bowl with mixer, beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg and ½ cup sugar until blended. Increase speed to medium and beat until well-mixed, scraping bowl with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle (about 2 hours).

Preheat the oven to 350 degrees. Place some sugar in a small bowl. Shape dough into 48 balls. Roll balls in sugar and bake on cookie sheet 12 to 15 minutes.

Immediately remove ½ of cookies from cookie sheet onto work surface. Top each cookie with 2 mints and place the other half of the cookies on top. If your freezer is big enough, place in freezer until set, or leave at room temperature until set.