– 1 cup 2 sticks, 226g unsalted butter, softened – 1 cup granulated sugar – 1 cup light brown sugar packed – 2 eggs room temperature – 1 teaspoon vanilla extract – 2 1/2 cups all-purpose flour – 3/4 cup unsweetened dark cocoa powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 2 1/2 cups mint and chocolate baking chips divided

– In the bowl of an electric mixer, cream butter and sugars together on medium high speed until smooth. With the mixer still running, add eggs one at a time, then add the vanilla and mix well. – Combine flour, cocoa powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the creamed mixture until just combined. Fold in 2 cups of the mint and chocolate chips. Refrigerate dough for at least 30 minutes until it is easy to handle, and less sticky.

– Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius). Line at least two baking sheets with parchment and set aside. – Shape dough into 2 inch or walnut-sized balls and then place them 2 inches apart on the lined baking sheets. Bake 5 minutes and remove from oven; place remaining mint and chocolate chips on top of each cookie (this makes them look bakery-made!). Bake 5-6 minutes more. 

Remove from oven and let cool on pans about 5 minutes, then remove to wire racks to cool completely. – Store cookies in an airtight container.

I used Nestle Dark Chocolate and Mint Morsels for these cookies, but if you can’t find them, you can use chopped Andes mints instead.