3 pkg. Andes mints
3/4 c. butter
1 1/2 c. brown sugar, packed
2 tbsp. water
1 (12 oz.) pkg. semi-sweet chocolate morsels
2 large eggs
2 1/2 c. flour
1 1/4 tsp. baking soda

Preheat oven to 350°F. Unwrap the mints and set aside. In a saucepan, heat butter, sugar and water. Add chocolate chips and stir to partially melt. Remove from heat and continue to stir until melted. Pour into a bowl and let cool for 10 minutes. Beat in eggs at high speed. Add remaining ingredients and blend well. Chill dough for 1 hour. Line baking sheet with foil. Roll dough in small balls.

Bake for 10 or 12 minutes. Remove from oven; place mint on each cookie. Remove cookies to cooling rack as mint softens; spread over cookie to coat.

Yield: 84 cookies.