Preparation Steps

• Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
• In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this mixture aside.
• In another bowl, beat the softened butter with the granulated and brown sugars until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Gradually add the flour mixture to the wet ingredients, stirring until just combined. Avoid overmixing!
• Gently fold in the chopped Andes mints until evenly distributed throughout the dough.
• Scoop rounded tablespoons of dough onto your prepared baking sheet, leaving enough space in between each cookie.
• Bake in the preheated oven for about 10 minutes, or until the edges are set. The centers will look slightly underdone; that’s perfect!
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.