Chocolate Mint Cookies

submitted by Angela Sustala

3/4 cup butter

1 1/2 cups brown sugar

2 Tablespoons water

2 cups semisweet chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36-48 Andes mint candies

In a large saucepan, over low heat, cook butter, sugar & water until butter is melted. Add chocolate chips & stir until partially melted. Remove from heat & continue to stir until chocolate is completely melted. Pour into a large bowl & let stand 10 minutes to cool. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low & add dry ingredients, beating until blended. Chill dough one hour. Preheat oven to 350. Roll into balls & place on un-greased cookie sheet, two inches apart. Bake 8-10 minutes. While baking, unwrap mints & divide each in half. When cookies are brought out of the oven, put a mint half on each cookie. Let sit 5 minutes to melt and spread like frosting. Makes 3-4 dozen.