Andes Mint Cookies

3/4 c. margarine or butter
1 1/2 c. firmly packed brown sugar
2 T. water
2 c. semi sweet chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 baking soda
1/2 tsp. salt

Break each mint in half. Have these prepared before you start baking cookies.
In large saucepan, over low heat, cook butter, sugar and water until melted. Add chips and stir until partially melted. Remove from heat and continue to stir until chips are melted. Pour into large bowl and let stand 10 min. to cool. With mixer at high speed, beat in eggs, 1 at a time. Reduce speed to low. Add dry ingredients beating until blended. Chill dough 1 hour for easeir handling. Roll 3/4 teaspoon of dough into a ball. Place 2 inches apart on a greesed cookie sheet. 350 for 10 to 12 minutes ( do not overbake) Cookie will crisp as it cools. Remove from oven and place 1/2 mint on each cooke immediately. Allow mint to soften, then swirl mint over cookie with knife. Enjoy!!!