Mix the butter, sugar and coffee in a saucepan, and heat until melted. If you don't have coffee you can substitute water.
3/4 cup salted butter, 1 1/2 cup brown sugar, 2 Tablespoon coffee or water
Add the chocolate chips and stir until completely melted.
12 oz. semisweet chocolate chips
Pour the mix into a medium bowl and let cool for 10-15 minutes.
Put the eggs in a mixer bowl and beat at high speed. Add the chocolate mixture and all the rest of the dry ingredients except the candies and mix until well blended.
2 eggs, 2 1/2 cup all purpose flour, 1 1/4 teaspoon baking soda, 1/2 teaspoon salt
Put the dough in the refrigerator to chill for an hour. It can chill for up to 2 days.
Preheat oven to 350 degrees F and line the cookie sheets with parchment paper or silicone mats.
Use a cookie scoop to make a 1 inch ball and put on the prepared baking sheets. Or roll the mixture into balls if you don't have a scoop.
Bake in a preheated oven for 9-10 minutes. Be careful not to overbake the cookies.
While the cookies bake unwrap the Andes mint and cut them in half.
1 box Andes Mint
When you take the cookies out of the oven let them cool on the cookie sheets for 2-3 minutes.
Put a mint half on top of each cookie. Let it sit for a minute or two so the chocolate softens. Then take a butter knife and gently swirl the candy over the cookie.
Remove the cookies from the cookie sheet and cool on a cooling rack.
Notes
Coffee adds more depth of flavor to the chocolate. You can use instant coffee or espresso powder to make the coffee. If you don't have it substitute water.
If you can't find Andes mint then add 1/2 teaspoon mint extract to the batter. Then melt chocolate chips on top of the cookies. It won't be quite the same, but it will be tasty.
You can use an entire Andes mint on top of each cookie if you really love mint. You will need to buy two boxes if using a whole candy.