Experience the delightful fusion of mint and chocolate with these Andes Mint Chocolate Cookies, perfect for satisfying your sweet tooth or sharing at any festive gathering.

Ingredients:

Dry Ingredients:
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
Cookie Mixture:
3/4 cup unsalted butter
1 1/2 cups brown sugar
2 tablespoons fresh brewed dark coffee
2 cups semisweet chocolate chips
1/2 teaspoon mint or peppermint extract
2 large eggs, room temperature
1 teaspoon vanilla extract
30-40 Andes mints, unwrapped

Instructions:
 Mix Dry Ingredients: In a small bowl, whisk together flour, baking soda, and salt. Set aside.

 Prepare Cookie Mixture: In a large saucepan over low heat, melt butter with brown sugar and coffee until creamy. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time, then stir in vanilla extract.

 Combine: Gradually mix the dry ingredients into the chocolate mixture. Cover and chill the dough for at least 2 hours, or overnight.

 Preheat & Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop, space dough balls about 2 inches apart. Bake for 8-10 minutes—do not overbake.

 Add Mints: Immediately after baking, press an Andes mint onto each cookie. Allow the mint to melt slightly, then swirl gently with a spoon.

 Cool & Serve: Let cookies cool on the baking sheet before transferring to a wire rack.

Enjoy these luscious Andes Mint Chocolate Cookies, a perfect treat for mint chocolate lovers!