Instructions

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
2. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow it to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next, add the eggs and vanilla extract and continue beating until well incorporated.
3. In a separate bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the chocolate chips and Andes mints. Beat until incorporated.
4. Scoop the dough using a large cookie scoop and place on the baking sheet, 2 inches apart. Bake for 10-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. If desired, place an unwrapped Andes Mint on top of the hot cookies, Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.