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6 oz. pkg. semi-sweet chocolate morsels
2 c. flour
2/3 c. butter, softened
1/4 c. light corn syrup
2 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 c. sugar
2 (6 to 7 oz.) box chocolate covered thin mints (about 24)

At least 4 hours before serving: In heavy saucepan over low heat melt semi-sweet chocolate until melted and smooth. In large bowl with mixer at low speed mix melted chocolate, flour, butter, corn syrup, baking soda, salt, egg, and sugar. Beat at medium until well mixed. Wrap dough with plastic wrap and refrigerate for 2 hours (can place dough in freezer 40 minutes).

Preheat oven to 350 degrees. Measure 1/3 cup sugar into small bowl. Shape dough into small balls (96 balls). Roll balls in sugar to coat. Place on ungreased cookie sheet 2 inches apart. Bake cookies 12 to 15 minutes until set.

Immediately remove half of cookies from cookie sheet and invert onto work surface. While still hot, place chocolate covered mint patties on cookies. Then quickly top with remaining cookies, top side up, pressing together slightly so mint patty spreads out to cookie edges as it melts. With pancake turner remove cookies to wire rack to cool. Store in tightly covered container. Makes 4 dozen.

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