Sharon's Chocolate Mint Sandwich Cookies

3/4 cup butter

1 1/2 cup brown sugar

2 T. water

2 cups chocolate chips (semi-sweet)

2 eggs

2 1/2 cup flour

1 1/4 tsp baking soda

1/2 tsp sale

Andes mints

Melt butter, brown sugar and water in a large heavy saucepan over low heat. Add chocolate chips and stir in until partly melted. After chocolate chips have melted, pour into a large bowl and cool for 10 minutes.

With mixer add: eggs, flour, soda and salt. Beat in dry ingredients until just blended. Chill dough 1 hour or more. Preheat oven to 350. Grease cookie sheet. Teaspoon dough into balls. Bake 10-12 minutes. Remove from oven and put 1/2 or a whole unwrapped Andes mint sandwich on top. Let soften/melt and swirl with the back of a spoon. Let cool. Makes about 80 cookies, depending on what size you make them.