Kristin Turner's Chocolate Mint Cookies

Ingredients:

3/4 cup butter

1 1/2 cups packed brown sugar

2 Tablespoons water

2 cups semi-sweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 Andes chocolate mints (cut in halves)

Directions:

In microwave or on stove, heat butter, sugar and water till melted. Stir in chocolate chips and stir till partially melted. Let stand around 10 minutes to cool slightly. At high speed, beat in eggs, one at a time.At low speed, beat in dry ingredients. Beat till blended and chill dough at least one hour.Pre-heat oven to 350. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes. When you bring them out of the oven, place 1/2 a mint candy on top of each cookie. Let sit for a few minutes and then spread out with a knife as frosting on cookie.

** This makes a LOT of cookies. At least 3 dozen, depending on how large you make the balls. If you make them larger, you can fit an entire Andes mint onto each cookie.