Open about 48 Andees mints and break in half (put aside).

3/4 c. butter
1 1/2 c. dark brown sugar
2 tbsp. water

Melt together on stove.

2 c. (1 bag) chocolate chips

Add chips and stir until partially melted. Remove from heat and stir until all chips are melted. Pour into large bowl and cool for 10 minutes.

2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt

With mixer at high speed, add one egg at a time. Reduce speed to low; add dry ingredients until blended. Chill at least one hour.

Make into balls (about 1 to 1 1/2 teaspoon of dough). Line cookie sheet with foil. Place balls 2 inches apart. Preheat oven to 350 degrees. Bake 12-13 minutes (I bake mine for 10-11 minutes, this makes them less crispy, more chewy). Remove from oven and immediately add 1/2 mint on top of cookie. Allow to soften then swirl mint with the back of a spoon. Sprinkle with choc-o-mint, if desired. Makes 7-8 dozen.