Ingredients:
- ½ cup unsalted butter, softened (113 g)
- ½ cup granulated sugar (100 g)
- ½ cup packed dark brown sugar (110 g)
- 1 large egg
- 1 tsp. vanilla extract (5 g)
- 1 cup all-purpose flour (125 g)
- ½ cup + 2 Tbsp cocoa powder (55 g)
- 1 tsp. baking soda (5 g)
- ¼ tsp. salt (1.5 g)½ cup unsalted butter, room temp (113 g)
- 2 Tbsp. milk or heavy cream (30 g)
- 1 cup Andes Crème de Menthe baking chips or chopped Andes mints (170 g)
- ⅓ cup semi-sweet chocolate chips (or mint chips for more mint flavor) (60 g)
- Extra Andes pieces for topping
Directions:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Mix in the milk or cream.
Fold in the Andes baking chips and chocolate chips.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheets about 2 inches apart.
Press a few extra Andes pieces onto the tops of the dough balls.
Bake for 10–11 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
If the dough is sticky, refrigerate it for 30–60 minutes before scooping. If the cookies spread too much, chill the shaped dough balls for 10–15 minutes before baking. Store in an airtight container for up to 1 week or freeze for up to 3 months.
Yield: About 20 cookies.