- 1
0/5
(0 Votes)
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup dark brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chunks
- 2 (4.67-oz) packages Andes Creme De Menthe Thins
Preparation
Step 1
Preheat oven to 350 degrees.
Beat butter and sugar together in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until thoroughly combined.
Whisk together flour, cocoa powder, baking soda and salt in a separate bowl. Gradually add flour mixture to creamed mixture, beating well.
Fold in chocolate chips and chocolate chunks.
Drop by tablespoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set.
Remove from oven and gently place an unwrapped Andes Creme De Menthe Thin on top of each cookie. Wait about a minute until mint thins have begun to melt. Gently spread the melted mints over the top of the cookies.
Let cool 2 minutes before carefully removing to a wire rack to cool completely.