Chocolate Mint Cookies

• servings: 24 servings
• total time: 20 minutes

Ingredients

1 cup butter (, softened)

1 1/2 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

10 oz package Andes creme de Menthe Baking Chips (or 9.5 oz bag andes mint chocolates, chopped (about 1 1/2 cups))

Directions

Preheat oven to 350 degrees.

In a large bowl cream together butter and sugar until smooth and pale colored. Add eggs and vanilla and beat until mix until incorporated.

Stir together flour, cocoa powder, baking soda, and salt; add to butter mixture. Stir in mint chocolate pieces, reserving about 1/4 cup for pressing into the tops of the rolled cookie dough.

Spoon and roll cookie dough into desired size (I like mine bigger--about 2-3 tablespoons) Place spread apart on a baking sheet lined with parchment paper or silpat liner. Bake for 10-12 minutes or just until set. (Cookies wont be shiny on top, but may appear slightly soft and will set up after removing them from the oven to cool for a few minutes.)

Nutrition

• Calories: 235 kcal
• Total Fat: 11 g
• Saturated Fat: 7 g
• Cholesterol: 36 mg
• Sodium: 133 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 2 g