3/4 c. butter
1 1/2 c. brown sugar, packed
2 tbsp. water
2 c. chocolate chips (12 oz.)
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda, baking
1/2 tsp. salt
2 boxes Andes mints (creme de menthe)

In large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chips until partially melted. Remove from heat and continue to stir until chocolate chips are completely melted. Pour into large mixing bowl and let stand 10 minutes to cool slightly. With mixer on high beat in eggs, one at a time. Reduce to low and add dry ingredients, beating just until blended.

Chill dough 1 hour. Roll dough into 1 inch balls. Bake at 350 degrees for 11-13 minutes. Immediately place a mint on hot cookie. Allow to soften, then spread. Enjoy!