packed brown sugar
several packages andes mints
Preheat oven 350 degrees
Cook margarine, water, brown sugar and chocolate chips until all is melted. Pour into mixing bowl and let stand for 10 minutes. Mix on high and add eggs, one at a time. Stir in flour, salt and soda.
Refrigerate dough for 1/2 - 3/4 hr. (any longer the dough has tendancy to get hard.)
Line cookie sheet with foil, shiny side down. Place 1 teaspoon ball on sheet. Bake 12 to 15 minutes - no longer!
Remove from oven and place 1 Andes mint on cookie - let melt then swirl with knife. Let stand on sheet 2 minutes longer and place to rack.