3/4 c. soft butter
1 1/2 c. dark brown sugar
2 tbsp. water
2 c. semisweet chocolate pieces
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
Andes Creme D'Menthe Candies (3 boxes will be enough for a double recipe)

Melt butter, add sugar, water and chocolate pieces until melted. Let rest for 10 minutes. Beat in eggs, one at a time. Add dry ingredients. Chill one hour.

Line 2 cookie sheets with foil. Roll dough into small balls.

Bake 10 minutes at 350°F. Place a mint on each hot cookie. Allow to soften, then swirl mint over cookie.