In a medium saucepan, melt the butter, brown sugar, and water.
Remove from heat and stir in chocolate chips until melted and smooth. Chill for 10 minutes.
Using a hand or stand mixer, beat the cream cheese until smooth. Add the chocolate mixture and keep beating until just combined. Don't over mix.
Slowly add the baking soda, salt and flour. When all the ingredients come together, let the dough chill for about 30 minutes.
Preheat the oven to 350°. Roll the dough into balls, about 2 inches in diameter and place on a parchment-lined baking sheet.
Bake cookies for 10 minutes. Immediately top each cookie with one half of an Andes mint. As each one melts, swirl it around with the back of a spoon or a small offset spatula. Allow cookies to cool somewhat before transferring to a cooling rack.