1cupnatural cocoa powderex: Hershey's, Ghirardelli's, etc.
½teaspoonsalt
½teaspoonbaking soda
1cupsemisweet chocolate chips
1, 4.67ozpackage Andes mintsor 28 mints, broken or chopped into small pieces
Instructions
Preheat the oven to 350 degrees Fahrenheit and line cookie baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until creamy.
Add the vanilla extract, peppermint extract, and eggs to the butter mixture. Mix in until fully combined, scraping down the sides during mixing if needed.
In a medium-size mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda until combined.
Add the flour and cocoa mixture to the butter mixture and mix in until no streaks of flour remain.
Gently stir in the chocolate chips and half of the Andes mint pieces until combined.
Scoop the cookie batter onto the prepared baking sheets in scant 2-tablespoon scoops. Gently press 2-3 of the remaining Andes mint pieces onto the top of each of the cookie scoops.
Bake the cookies for 11-13 minutes, or until they have spread out, have an even consistency throughout, and have a lightly glossy sheen.
Cool the cookies on the cookie sheet for 5 minutes. Move the cookies to a wire cooling rack and cool until at room temperature.Enjoy!
Notes
Store cookies covered in an airtight container at room temperature for up to 3 days. They can also be frozen in a freezer-safe bag for up to 3 months.
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