Thin Mint Stuffed Chocolate Chip Cookies

Directions

1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
2. Using a stand mixer, whisk both sugars until large clumps are gone. Add the melted butter and whisk until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a flexible spatula.
3. Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
4. Add the dry ingredients to the wet and stir with the beater attachment to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips and chopped Andes Mints with a spatula.
5. Preheat the oven to 375ºF. Refrigerate the dough for at least 10 minutes while the oven preheats, then take about a 2 tablespoons sized scoop of the cookie dough and cover a Thin Mint. Be sure to completely cover the Thin Mint with the dough. Place on a parchment-lined baking sheet and repeat until cookie dough is all used up.
6. Bake the cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 12 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.
7. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.