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#10 Double Chocolate Mint Cookies

These minty chocolate gems might be the best cookie I've ever made! The Andes mints, both inside the cookie and melted on top make them oh so divine!
Here's what you need to get started.
  • 2 sticks of butter, softened
  • ½ cup sugar
  • 3/4 cup brown sugar
  • ½ teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 cup peppermint candy pieces 
  • 48 Andes mints
Here's how to put it all together.
Start by creaming together butter  and both sugars.  Next add egg and both extracts.  In a separate bowl whisk together flour, Cocoa, and baking soda and add to the wet ingredients until well combined.  Chop up 24 of the Andes mints.  Stir in  Andes mint pieces and peppermint pieces.  Roll the dough into 1 inch balls and refrigerate for  2 hours.   Place the balls on a cookie sheet and bake in a preheated oven at 350 degrees for 10 minutes.  Remove them from the oven and immediately place 1  Andes mint on the top of each cookie. Let them sit for a moment until the mint has melted and then gently spread the melted Andes on the cookie with a knife.  The cookies are best enjoyed while still warm!



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