2/3 c. butter, softened
1/2 c. granulated sugar
1 egg
6 oz. pkg. chocolate chips, melted
1/4 c. light corn syrup
Granulated sugar
50 to 60 Andes Creme De Menthe mint wafers, halved
1 3/4 c. flour

Combine butter, sugar and egg in large mixing bowl and beat until light and creamy. Blend in melted chocolate syrup. Sift together flour, soda and salt. Stir into chocolate mixture. Chill several hours or overnight. using a rounded 1/4 teaspoon of dough and place cookies on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Remove each batch from oven and let stand just a few seconds. Do not cool.

Turn half of each batch upside down and top each cookie with a mint half. Top with a second cookie. Place in freezer to harden.