Andes Mint Cookies......kitchen of Beverly

1 ½ cups brown sugar
2 T water
2 ½ cups flour
1 -12 ounce bag chocolate chips (2 cups)
¾ cup butter
2 eggs
1¼ tsp. baking soda
1 ½ tsp. salt

Melt chocolate chips. Mix in the sugar, butter, water. Beat in the eggs, and add dry ingredients. Refrigerate at least one hour and then roll into balls. Bake on greased cookie sheet for 10 minutes at 350º. Remove from oven and put on top of each cookie an unwrapped Andes Mint. Let the mint melt around 2 -3 minutes, then spread around cookie. Let harden in refrigerator or on counter. May also use ½ mint, rather than the whole patty.