Instructions

1. In a large bowl, beat the softened butter.
2. Cream in white and brown sugar.
3. Add the vanilla and mint extract and the egg.
4. In a separate bowl, combine the flour, baking soda, salt, and cocoa.
5. Stir into the wet ingredients.
6. Add in the Andes mint pieces.
7. Using a cookie scoop make 1 inch balls and place on a greased cookie sheet.
8. Refrigerate for a30 minutes.
9. Preheat the oven to 350 F and bake for about 9 minutes.
10. Remove them from the oven and immediately place 2 Andes mints on the top of the cookie. Let them sit for a minute or pop them back in the oven for a few seconds until the mint has melted and then spread on the cookie with a knife.
11. Do not overcook these or the cookie will be crunchy.