Chocolate Mint Cookies

• 3/4 cup butter
• 1-1/2 cups packed dark brown sugar
• 2 tablespoons water
• 2 cups (12 ounces) semisweet chocolate chips
• 2 large eggs, room temperature
• 2-1/2 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 packages (4.67 ounces each) mint Andes candies, halved

1. In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted.
2. Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
3. Roll into 1-in. balls. Place 2 in. apart on ungreased
4. . Bake at 350u0b0 for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

butter, brown sugar, water, chocolate chips, eggs, flour, baking soda, salt, mint andes

Taken from www.tasteofhome.com/recipes/chocolate-mint-cookies/ (may not work)