I liked the cookies better without the mints. But if you like Andes mints, these are great.

3/4 cup butter
1 1/2 cups brown sugar
2 tbsp water
12 oz bag chocolate chips
2 eggs 2 3/4 cups flour
1/2 tsp salt
1 1/4 tsp baking soda
bag of Andes mints

3/4 cup butter 1 1/2 cups brown sugar 2 tbsp water 12 oz bag chocolate chips 2 eggs 2 3/4 cups flour 1/2 tsp salt 1 1/4 tsp baking soda

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand 10 minutes to cool. Add next 4 ingredients. Chill dough at least 1 hour. Roll dough into balls and place on lightly greased cookie sheet. Bake at 350 degrees for 8-9 minutes. Remove from oven and place 1/2 Andes mint on top of each cookie. Put back in over for 10 seconds. Remove and swirl top of cookie with a spoon.