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3/4 c. margarine
1 1/2 c. brown sugar
2 Tbsp. water
12 oz. pkg. chocolate chips
2 eggs
2 1/2 c. flour
1 1/4 tsp. soda
1/2 tsp. salt
1 pkg. Andes mints

Heat margarine, brown sugar and water until melted. Add
chocolate chips and stir until melted. Pour mixture in large
bowl and let cool 10 minutes. Beat in 2 eggs. Add flour, soda
and salt. Blend well. Chill 1 hour or more. Line cookie
sheet with aluminum foil. Roll dough into 1-inch balls. Place
2 inches apart on cookie sheet. Bake at 350 degrees for 8 to 10
minutes. Take out of oven and leave on pan. Place half of an
Andes mint on each cookie. When mint is melted, spread around
on cookie. Makes about 6 dozen.

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