Andes Mint Cookies

3/4 cup butter
2 Tbsp. water
2 cups chocolate chips
2 1/2 cups flour
1/2 tsp. salt
1 1/2 cups brown sugar
2 eggs
1 1/4 tsp. baking soda
1 lb. Andes Mints

In a large saucepan, on low heat, cook butter,sugar and water until the butter melts. 
Remove from heat and stir in chocolate chips until melted.
Pour into a large mixing bowl and let cool 10 minutes.
Add eggs and dry ingredients and mix well.
Chill in the refrigerator for 1 hour.
Roll dough into balls and place on a greased cookie sheet.
Bake for 10 minutes at 350 degrees.
Remove from oven and place a mint on top of each cookie.
Let stand for a few minutes so it can melt and then swirl with a fork.  Let cookies cool so mints become firm again.