- 2 1/2 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1 1/4 cup butter
- 2 large eggs
- 28 Andes Mints about 1 cup
- 1 1/2 cup milk chocolate chips
Preheat oven to 350 degrees F. Grease the baking pans or line with parchment paper.
In a large bowl cream together the butter, sugar, and brown sugar together with an electric mixer. Add the eggs and mix them in. Mix in the vanilla.
Combine the flour, cocoa, baking soda, and salt add to the dough and mix in.
Drop by a rounded teaspoon and the prepared baking pan. Bake for 9 to 11 minutes.
Remove from the oven and cool on a cooling rack.
Nutrition information is an estimate and may vary with brands of ingredients used.
- Use eggs and butter that are room temperature.
- Don't chop the Andies mints too small, use larger pieces.
- Cookies can be frozen for up to 3 months.
Calories: 279kcal | Carbohydrates: 41g | Protein: 2.7g | Fat: 13.3g | Saturated Fat: 8.6g | Cholesterol: 29mg | Sodium: 124mg | Potassium: 95mg | Fiber: 1.6g | Sugar: 30.4g | Calcium: 25mg | Iron: 1mg