1 1⁄4 c butter or margarine, softened
2 c sugar
2 large eggs
2 tsp vanilla extract
2 c all-purpose flour
3⁄4 c cocoa
1 tsp baking soda
1⁄2 tsp salt
2 c semi-sweet or dark chocolate chips (12 oz. pkg.)
24 thin mint cookies
Heat oven to 350°.
In large mixer bowl; cream butter and sugar until light and fluffy.
Add eggs and vanilla; beat well.
Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chocolate chips.
Take one large scoop of cookie dough and top it with a thin mint. Take another scoop of dough and place on top of candy. Press the edges together to enclose around the candy.
Place on lightly greased or parchment lined baking sheet and bake cookies 11 minutes.
Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
Cool slightly; remove from cookie sheet onto wire rack. Cool completely.