On low heat, stir the butter, brown sugar, and water until just melted.
Add the chocolate chips and stir until partially melted. Remove from heat, and keep stirring until chocolate is melted. Pour into a large bowl (a Kitchen Aid bowl works great), then let sit for 10 minutes until cooled slightly.
Beat in eggs, one at a time. Add the dry ingredients, beating just until blended. Chill for one hour in the fridge.
Take the wrappers off the Andes mints, then place the mints in a bowl.
Heat the oven to 350 degrees and place a piece of foil or parchment paper on a baking sheet. Once the dough has chilled for an hour, roll the chocolate dough into balls and place on the baking sheet. Bake for 10-12 minutes.
Remove the cookies from oven, and place one mint on top of each cookie. Let the mints sit on the cookies for a minute or two to melt. Gently smooth and swirl the chocolate around in a circle on top of the cookie. You can add a pecan to the top of each cookie if you'd like. Using a spatula, remove the cookies from the hot baking sheet. Let cookies cool to room temperature on a piece of wax paper or cooling racks.
Once the melted chocolate has cooled, the cookies are ready to eat. Enjoy!