Andes Mint Cookies

• Vegetarian

• Produce

  • 3/4 cup Andes mint baking pieces
  • 24 Andes mints

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Cocoa
  • 1 cup Flour
  • 1/4 tsp Mint extract
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter

Found on chocolatewithgrace.com

Description

Ingredients

• ½ cup butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon mint extract
• 1 egg
• 1 cup flour
• ½ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup Andes mint baking pieces
• 24 Andes mints

Directions

• In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
• In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
• Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
• Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
• Remove them from the oven and immediately place 1 and ½ Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.