Andes Mint Cookies!

These chocolate cookies are topped with an andes creme de menthe thin right out of the oven. The chocolate mint melts into the warm cookie and then gets swirled around to create the easiest frosting you’ve ever made!

INGREDIENTS

- 3/4 cup softened butter

- 1 cup brown sugar

- 1/2 cup granulated sugar

- 2 large eggs

- 1 tsp vanilla extract

- 2 cups flour

- 1/2 cup unsweetened cocoa powder

- 1 tsp baking soda

- 1/4 tsp salt

- 24 Andes crème de menthe thins

INSTRUCTIONS

1. Beat the softened butter, granulated sugar and brown sugar until smooth.

2. Mix in the eggs and vanilla extract.

3. Combine the remaining ingredients (except the mints) in a separate bowl.

4. Gradually add the dry ingredients to the wet and mix until fully incorporated.

5. Cover the cookie dough and refrigerate for 2 hours.

6. Place balls of cookie dough on a parchment paper lined baking sheet several inches apart. They will flatten as they cook.

7. Bake the cookies at 350°F for 10 minutes or until the edges are set.

8. Let the cookies rest 1 minute then place an Andes mint in the center. Wait one more minute for the mint to get melty, then use a knife to carefully swirl the mint around the cookie.

9. Allow the frosted cookies to sit on the pan for 10 minutes then transfer to a wire rack to cool completely.

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