Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (180g) Andes mints, chopped
  • Optional: Additional Andes mints for topping

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in chopped Andes mints.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  7. Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet.
  8. Bake for 10-12 minutes or until edges are set but centers remain soft. Optionally press an additional Andes mint on top.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.