Andes Chocolate Mint Cookies

These yummy cookies are seriously good. They aren't to sweet or chocolatey, have a soft, brownie-like texture and the perfect amount of sweetness and mint flavor. The Andes mints on top set up nicely once cooled, so they can be stacked or packaged without smearing. They also freeze very well.

Andes Chocolate Mint Cookies

Ingredients

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
12 ounces chocolate chips
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
24 Andes mints

Directions

In a medium-sized saucepan, melt together the butter, brown sugar, and water, stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.
Add the remaining ingredients and combine to form a dough.
Chill the dough at least 1 hour.
Roll the dough into balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls.
Bake at 350 degrees F for 8 to 9 minutes.
Remove the cookies from the oven, and on top of each cookie, place half of an Andes mint. Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife.
Allow the cookies to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to finish cooling completely.