Chocolate Andes Mint Cookies
1 ½ cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 boxes Andes Mints
2/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 boxes Andes Mints
1 cup chocolate chips
Preheat oven to 350°F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Chop Andes Mints into small pieces, then stir into cookie dough along with the chocolate chips. Drop by well-rounded teaspoons onto ungreased baking sheets. Flatten each cookie slightly. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Makes about 5 dozen cookies.
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