Andes Mint Chocolate Cookies

¾ cup butter

1 ½ cup brown sugar, packed

2 Tablespoons water

1 (12 oz.) pkg. semi-sweet chocolate chips

2 eggs

2 ½ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 lb. Andes Mint (2-6.67 oz. pkgs.)

Heat butter, sugar and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid.

I didn't take any pictures throughout the process because as I looked at the dough it didn't look like they were going to turn out as good as they looked so I didn't plan on posting on here. However, I was surprised and they were a hit, even with my husband who isn't a huge chocolate lover.