1 1/2 c. packed brown sugar
3/4 c. butter, cubed
2 Tbl. plus 1 1/2 tea. water
2 c. semi-sweet chocolate chips
2 1/2 c. all purpose flour
1 1/4 tea. baking soda
1/2 tea. salt
2 packages Andes Mints
Cook brown sugar, butter and waterover low heat just until butter is melted..remove from heat and stir in choc. chips.
Transfer to mixing bowl and let cool for 10 minutes..Add eggs one at the time..mixing on high..beat well until all is smooth.
Add dry ingredients ..mix on low..cover and refrigerate for 8 hours.
Roll into 1" balls..place 2" apart and bake 9-11 minutes @350..Have mints unwrapped already and place one on each cookie the minute they are taken out of the oven. They will melt..spread the mints a bit to cover the cookie..(eat some while they are still hot..LOL)Cool until chocolate is completely set (maybe an hour or more) and then you may refrigerate.