Instructions

• In a large bowl, whisk together the melted butter and brown sugar until smooth.
• Next add the egg and vanilla and whisk to combine.
• Add the flour and baking soda and fold in the dry ingredients. When the flour has almost all been incorporated, add the chopped andes mints and continue folding until no large lumps of flour remain.
• Transfer the dough to the fridge to chill for 30 minutes.
• While the dough chills, preheat your oven to 375°F and line two large sheet pans with parchment paper.
• Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3” apart —these cookies spread!
• Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool!
• Store any leftover cookies in an airtight container at room temperature for up to five days.