Makes About 2 Dozen Cookies

• 2/3 cup butter, softened
• 2/3 cup sugar
• 1/3 cup dark brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 2 (1-oz.) squares unsweetened chocolate, melted
• 1 1/2 cups flour
• 2 (4.67-oz.) packages of Andes® Créme De Menthe Thins, coarsely chopped

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.