Chocolate Mint Cookies!

3/4 C. butter

1 1/2 C. brown sugar

1 T. water

2 C. semi-sweet chocolate chips

1 T. vanilla

2 eggs

2 1/2 C. flour

1 1/4 t. baking soda

1/2 t. salt

1 package Andes Mints

Directions:

Heat the first four ingredients to melting point using a wire whisk. Add vanilla and set aside to cool. Whisk the eggs into the cooled chocolate mixture. In a separate bowl, combine flour, baking soda and salt. Stir the flour mixture into the chocolate mixture until smooth. Chill in refrigerator for at least an hour. Portion out with a cookie scoop and bake at 350 degrees 8-10 minutes. The cookies will look crackled when done. Remove from oven and place an Andes Mint on top of each cookie. When the mint looks glossy, swirl it with the back of a spoon. Place on cooling rack and put in freezer while you bake the next batch so it can set. These are great freezer cookies!