Andes Mint Chocolate Chip Cookies

Andes Mint Chocolate Chip Cookies

1 c. butter, softened

1 c. granulated sugar

1 c. dark brown sugar, packed (used light)

2 large egg

4 tsp vanilla

2 c. flour (I use 2.5 c.)

1 c. unsweetened cocoa powder

2 tsp baking soda

½ tsp salt

2 c. Andes mint baking chips (or chopped Andes mints)

2/3 c. semi-sweet chocolate chips or mint chips for more flavor (I used milk cho. Chips)

Combine butter and sugars with electric mixer, beating on medium speed until light and fluffy (about 2 minutes).  Add in eggs and vanilla and blend.  In separate bowl, whisk together flour, cocoa powder, baking soda, and salt.  Slowly add dry ingredients to wet ingredients on low speed until just incorporated.  Fold in Andes mints and cho chips.  Chill dough and roll into balls and flatten slightly.  Spray cooking sheet with non-stick spray.  Top with more Andes mint pieces and Bake at 350 for 8-9 minutes.  (I baked 9 min at 360 - my oven is underheat)