Chocolate Mint Cookies

3/4 cup butter
1 1/2 cups light brown sugar
1 TBS water
2 cups semi-sweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/4 tsp salt
1 package Andes Mints

In a large heavy sauce pan, over low heat, cook butter, brown sugar and water (until melted). Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until all the chips are melted. Pour into large bowl and let cool about 10 minutes. With mixer beat eggs one at a time. Add dry ingredients beating until just blended.

Chill dough for one hour. Preheat oven to 350 and line a cookie sheet with foil. Roll teaspoon size balls of dough about one inch in diameter. Bake 10-12 minutes (cookies will crisp as they cool). Remove from oven and immediately place a mint on each hot cookie. Allow mint to soften and swirl with back of spoon. Cool thoroughly.