Andes Mint Cookies

Andes mint cookie  (makes 3 dozen):

• 2 sticks (1 cup) butter - room temperature
• 2 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup sugar
• 1 cup light brown sugar (packed)
• 2 eggs
• 2 tsp vanilla
• 2 cups chopped Andes Mint (makes a very minty cookie - reduce if you'd like less Andes mint)
• 1/4 tsp salt (if using unsalted butter)

 instructions:

• Cream together butter and both sugars until light and fluffy

• In a separate bowl, whisk together baking soda and flour

• Mixing on low, add in vanilla and eggs, mix until completely combined

• Mix in flour mixture, just until combined

• Chop up Andes mints - you don't want them too fine, I pulsed it about 5x with the larger sized mints

• Fold mints into batter

• Cover cookie sheet with parchment paper
• Drop heaping tablespoon sized balls of batter onto sheet, slightly flatten

•  Bake 8-10 mins