3/4 cup butter
1 1/2 cups brown sugar
2 Tbsp water
12 oz package semi sweet chocolate chips
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
4 boxes Andes Mints (green ones)
Stir the butter, brown sugar, and water on the stove until just melted. Add the package of chocolate chips and stir in the warm pan until melted. Let cool. Add 2 beaten eggs and beat well. Add the flour, baking soda, and salt. Mix well.
Chill for 15 minutes.
Spoon out into balls the size of large gumballs. Bake at 350 for 12-15 minutes. Pull out and while still on the cookie sheet, put one Andes Mint on each cookies. Roll and swirls the candy until it is melted.
This makes 6 or 7 dozen cookies and they freeze really well.