3/4 cup butter
1 1/2 cups brown sugar
2 Tablespoons water
12 oz chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 boxes Andes mint cookies (or one 8.5 oz bag should be more than enough. It might even be enough for a double batch if you don't have a cuteness kid snatching a mint, or two or three, every time you turn around. I wouldn't know for sure.)
Melt butter, sugar, and water. Add chocolate chips until melted.
Pour into large mixing bowl and let cool 10 minutes. At high speed add eggs. Reduce speed and add combined dry ingredients. Chill dough for 1 hour. Roll into small balls and place on foiled-lined cookie sheet. Bake at 350 for 7-9 minutes. Place unwrapped Andes mint on top of each cookie as soon as you take it out of the oven. Spread around with a knife after mint has melted completely.
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