• 3/4 cup butter or margarine
• 1 1/2 cups brown sugar
• 2 tbsp water
• 2 eggs
• 2 cups chocolate chips
• 2 1/2 cups flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 3 boxes Andes Candy

1. In saucepan over low heat, melt butter; add sugar and water. Then add chocolate chips. Stir until partially melted. Remove from heat; stir, then cool for 5 minutes. Add eggs and dry ingredients; mix with a mixer on low speed until blended. Chill 1 hour.
2. Make into little balls and bake on an ungreased cookie sheet at 350 for 10-13 minutes. While still hot, put an Andes candy mint on each cookie, let it get soft, then swirl mint with a spoon. Cool on baking rack.

My friend Jenny made these for the cookie exchange last year. If I remember correctly, I do believe they won the prize for the best tasting cookie!