Instructions: Heat oven to 350 F. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling). Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place Andes Mint half on top. Allow to melt slightly and spread with a spoon.

Barb Says: I love these! Mint and Chocolate are two of my favorites and Andes Mints are the top of the line! A friend of mine said these taste like Frango Mint cookies at Marshall Fields in Chicago.

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