Chocolate Mint Candy Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semi-sweet chocolate chips
2 large eggs
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking soda
1/2 teaspoon salt
3 packages Ande Mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from hear and stir in the chocolate chips until melted. Set aside to cool 10 minutes

Pour the chocolate mixture into a large bowl and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least an hour.

Preheat oven to 350°. Roll cookie dough into walnut sized balls and place 2 inches apart onto cookie sheets.

Bake for 8 to 10 minutes , be carful not to overbake. When cookies come out of oven, press one mint wafer into each cookie and let set for 1 minute. When the mint is softened, swirl with the back of a spoon to make a pattern with the green filling of the mint wafer.

Note: These are a great Christmas cookie. It would be pretty if you crushed up a candy cane and put a pinch on top of the mint.