Step 1

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.

Step 3

Add in the egg, vanilla extract, and peppermint extract and mix until fully incorporated.

Step 4

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5

Fold chocolate chips and chopped Andes mint candies into the cookie dough.

Step 6

Use a cookie scoop or spoon to portion out the dough. Use your palms to roll into a uniform 2" ball.

Step 7

Top cookie dough balls with extra pieces of broken Andes mints.

Step 8

Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.

Step 9

Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found that 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.

Step 10

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Mint chocolate cookies are best enjoyed in the first couple of days.