Chocolate Andes Mint Cookies

• servings: 36 cookies
• total time: 2 hours 30 minutes

Ingredients

•1 cup salted butter softened

•1 cup packed light brown sugar

•1 cup white granulated sugar

•2 large eggs

•1 teaspoon vanilla extract

•2 cups all-purpose flour

•1 teaspoon baking soda

•¾ cup cocoa powder

•1¼ cup chopped Andes Mints

Directions

•Preheat the oven to 350°F.

•In a large mixing bowl, use an electric hand mixer to cream the butter and sugars together until smooth and homogenous.

•Once the butter, brown sugar, and granulated sugar are fully combined, add the eggs and vanilla. Continue to mix the ingredients on a medium-high speed until the eggs are fully incorporated into the cookie dough.

•Add the flour, baking soda, and cocoa powder to the mixing bowl. Mix on low speed to incorporate the dry ingredients until no clumps remain.

•Gently fold in the chopped chocolate until it is evenly distributed throughout the cookie dough.

•Use a spoon or cookie scoop to form balls of cookie dough about 2 inches in diameter. Place the cookie dough on a baking sheet, leaving 2 inches between each cookie, and bake for 12 minutes.

•Cool on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely.