Step 1

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

Step 2

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.

Step 4

Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.

Step 5

Add the dry ingredients and mix on low until just combined. Don’t over mix.

Step 6

Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.

Step 7

Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.

Step 8

Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.

Step 9

Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.