Andes Chocolate Mint Cookies

*This recipe needs to chill for 2 hours before baking . . . plan ahead.

3/4 c. real butter
1 1/2 c. brown sugar
2 tbsp. water
2 c. semi-sweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
2 boxes Andes mints

Mix butter, brown sugar, and water. Microwave to melt mixture. Add chocolate chips and stir until melted. Let it cool for 10 minutes. Add eggs one at a time and blend in mixer at a high speed. Reduce speed to low and blend well. Add flour and baking soda; mix well. Chill for 2 hours. Roll into balls and put them on a cookie sheet. Bake at 350 degrees for 6-8 minutes until cookies have a cracked appearance. Remove from oven and immediately place 1/2 of an Andes mint on top of each cookie. Let melt and swirl with your finger to frost. Makes 3 dozen cookies.