3/4 c. butter
1 1/2 pkg. Andes mints (green)
1 1/2 c. dark brown sugar
2 eggs
12 oz. semi-sweet chocolate chips
1/2 tsp. salt
2 tbsp. water
2 1/2 c. flour
1 1/4 tsp. baking soda

In a large pan cook butter, brown sugar and water until melted. Add chips. Stir until partially melted and remove from heat. Stir until all is melted. Pour into a large bowl. Let stand for 10 minutes to cool. Beat in 2 eggs, one at a time. Reduce to low and add dry ingredients. Put dough in refrigerator for 1 hour.

Line cookie sheet with foil. Take 1 teaspoon batter and roll into a small ball. Place balls on cookie sheet. Bake at 350 degrees for 10 minutes. Put 1/2 mint on each cookie after removing from the oven. Swirl melted mint.