Ingredients:
3/4 cup butter or margarine
1 1/2 cups brown sugar
2 tablespoons water
12 oz chocolate chips
2 eggs
2.5 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 package Andes Mints

How to make this recipe:
1. Preheat oven to 350F.

2. In a large saucepan, heat butter, brown sugar and water until melted.

3. Add chocolate chips to melted mixture. Stir and remove from heat when chocolate is melted.

4. Pour into large bowl and let stand for 10 minutes. Add eggs and mix at high speed. Add flour, baking soda and salt. Refrigerate one hour.

5. Line cookie sheets with foil. Make small balls and place on foil. Bake 10-13 minutes.

6. Cut Andes Mints into thirds and place one on each cookie. Let melt and swirl to frost the surface of the cookies.

Recipe from: Betsy Gartrell-Judd