Andes Mint Chocolate Cookies

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. 2
   In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.
3. 3
   Add eggs one at a time, beating well after each. Mix in vanilla extract.
4. 4
   In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. 5
   Gradually mix dry ingredients into the wet ingredients, just until combined. Do not overmix.
6. 6
   Stir in chocolate chips and chopped Andes mints until evenly distributed.
7. 7
   Drop heaping tablespoons or use a medium cookie scoop to place dough onto prepared baking sheets, spacing 2 inches apart.
8. 8
   Bake for 9-11 minutes, until edges are set but centers are still soft.
9. 9
   Immediately top each hot cookie with a whole Andes mint. Allow it to melt for about 1 minute, then gently swirl with a knife or the back of a spoon.
10. 10
    Let cookies cool on sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!