Melt the butter in a double boiler.

Add the brown sugar and stir until melted.

Add the chocolate chips and stir until melted.

Pour the chocolate mixture into a mixing bowl and let cool for ten minutes.

In the meantime, mix together the flour and baking soda.

Beat the eggs and mint extract into the chocolate mixture.

Slowly add the flour mixture to the wet ingredients.

Cover the mixing bowl with plastic wrap and refrigerate for one hour. 

Preheat your oven to 350 degrees.

Scoop your dough onto parchment-lined cookie sheets.

Bake the cookies for 7-9 minutes.

While your cookies are in the oven unwrap the Andes candies and cut each mint in half.

Immediately after removing a cookie sheet from the oven place one half of a mint on each cookie.

Let the mint melt a bit before spreading around the top of the cookie.

Make sure the chocolate is set before storing.