Double Mint Chocolate Cookies

• Vegetarian

• Produce

  • 1/2 cup Andes mints

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark lightly packed
  • 1/2 cup Cocoa
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 3/4 cup Mint oreos

• Dairy

  • 3/4 cup Butter

Found on lifeloveandsugar.com

Ingredients

• 3/4 cup butter, room temperature
• 1/2 cup dark brown sugar, lightly packed
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 1/2 cup andes mints, chopped
• 3/4 cup mint oreos, chopped

Directions

• 1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
• 2. Mix in egg and vanilla extract.
• 3. Add flour, cocoa and baking soda and mix until combined.
• 4. Stir in Andes Mint pieces and chopped Oreos . Dough will be thick and sticky.
• 5. Chill for at least 2 hours or overnight.
• 6. When ready to bake, preheat oven to 350 degrees.
• 7. Make balls about the size of golf balls (or smaller if you prefer, just remember to adjust the bake time). Flatten out a bit and place onto a cookie sheet lined with parchment paper.
• 8. Bake for 8-10 minutes, or until the edges look firm but the center is still soft.
• 9. Cool for 1-2 minutes on cookie sheet, then finish cooling on a cooling rack