Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup dark brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 cups flour
• 2 packages (4.67 ounces) of Andes® Créme De Menthe Thins, coarsely chopped

Directions

1. Preheat oven to 325°F.
2. In large bowl, with electric mixer beat butter, sugars, egg, vanilla, and melted chocolate at medium-high speed until fluffy. Reduce mixer speed to low.
3. Add flour; increase mixer speed gradually and beat just until blended. Stir in Andes® Créme De Menthe Thins.
4. Lightly butter two cookie sheets.
5. Drop heaping tablespoonfuls of dough 2-1/2 inches apart onto prepared cookie sheets.
6. Bake one sheet at a time for 17 minutes or until tops look dry.
7. Place cookie sheet on wire rack for 5 minutes to cool, then transfer cookies to rack to cool completely.