3/4 c. butter
1 1/2 c. brown sugar
2 tbsp. water
12 oz. pkg. chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 lb. Andes Creme De Menthes

In a large saucepan over low heat melt butter, sugar and water. Add chocolate chips until partly melted. Pour into large mixing bowl and let stand 10 minutes. With mixer on high speed, beat in eggs. Reduce speed to low - add dry ingredients. Mix until well blended. Chill 1 hour.

Preheat oven to 350 degrees. Line cookie sheet with foil. Roll teaspoonful dough into balls. Place 2 inches apart. Bake 12 to 13 minutes - no longer - remove from oven immediately - place mint on hot cookie - allow to soften - then swirl. Eat 2 or 3 right away to make sure you followed directions.