3/4 c. butter
1 1/2 c. brown sugar
2 tbsp. water
12 oz. bag chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 boxes Andes candies

In a large saucepan over low heat meat butter, sugar and water. Add chocolate chips until partially melted then remove from heat, continue to stir until chips are completely melted. Pour into large bowl and let cool 10 minutes. After cool with the mixer on high add eggs 1 at a time then reduce speed to low then add dry ingredients. Line a cookie sheet with foil and drop spoonful 2 inches apart. Bake at 350 degrees for 8 to 10 minutes. Take pan out of the over and add the candy on top of cookie. When melted swirl the mint.