Step 1: Preheat and Prepare - Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Sugar - In a large mixing bowl, combine the softened unsalted butter and sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and fluffy. This process usually takes about 3-5 minutes.
Step 3: Add Eggs and Vanilla - Crack in the two large eggs, followed by the pure vanilla extract. Continue to beat the mixture until everything is well combined.
Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the Gold Medal all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This step ensures that your dry ingredients are evenly distributed.
Step 5: Mix Dry with Wet - Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix; this will keep your cookies tender.
Step 6: Fold in Chocolate Chips and Mints - Gently fold in the semi-sweet chocolate chips, chopped Andes Mints, and chopped Thin Mint Cookies using a spatula. This will ensure that the minty goodness is evenly spread throughout the cookie dough.
Step 7: Scoop and Bake - Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set.
Step 8: Cool and Enjoy - Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before digging in to enjoy the delightful flavors!
