Ingredients
1 c. (2 sticks) melted butter
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. pure vanilla extract
3 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. espresso powder (optional)
1 c. chopped Andes mints
1 c. chocolate chips
Preparation
Step 1Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined. Step 2In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined.Step 3Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips.Step 4Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2" apart. Flatten slightly then top with remaining Andes.Step 5Bake until cookies are set and edges are golden, 10 to 12 minutes.
