Mint Chocolate Cookies - Rachael

3/4 C margarine
1 1/2 C brown sugar
2T water
2C semi-sweet chocolate chips
2 eggs
2 ½ c. flour
1 ¼ tsp. salt
2 boxes of Andes mints

Melt margarine, sugar, and water until margarine is melted. Add chocolate chips and stir over low heat until almost melted. Remove from heat and stir until completely melted. Pour into mixing bowl and cool for 10 minutes. At high speed add eggs one at a time into chocolate mixture. At low speed mix in remaining ingredients except mints. Beat until blended. Chill dough for 1 hour. Roll into 1" balls and bake at 350* for about 12-13 minutes (no longer). Remove from oven and put ½ of an Andes mint on each cookie. As the mint melts swirl it over the top of the cookie to "frost" it. Allow time to cool.