Ingredients:

• ½ C. unsalted butter, melted
• 1 C. sugar
• 1 Tbsp. pure vanilla extract
• 3 large eggs
• 2 ¼ cups all-purpose flour
• ½ C. unsweetened cocoa powder
• 1 ½ tsp. baking powder
• ¾ tsp. salt
• 3 packages (4.67 oz.) Andes Crème de Menthe Thins, unwrap and chop
• 1 bar (4 oz.) dark chocolate, chopped

Instructions:

1. Line cookie sheet with parchment. Beat the butter, sugar and vanilla in a bowl. Add eggs, one at a time, beat after each addition. Sift together flour, cocoa, baking powder, and salt. Add to other ingredients, mix until just combined. Add 1 package Andes Thins and mix until evenly distributed. Chill dough, covered, for 30 minutes.
2. Preheat oven to 350 degrees. With lightly oiled hands, divide dough in half, form 2 loaves 2½”x 15”. Place both on cookie sheet 3-4” apart. Bake 30 minutes. Cool on sheet for 5 minutes, transfer loaves to rack to cool for 15 minutes. Reduce oven temperature to 325 degrees. Transfer loaves to cutting board. Cut slices ¾” thick with a serrated knife. Place cut side down on clean parchment lined baking sheet. Bake for 20 – 25 minutes until crisp, turning after 15 minutes. Transfer to rack and cool completely.
3. Very finely chop 1 package of Andes Thins, set aside. Melt 1 package Andes Thins along with chocolate in a flat bottomed, microwave safe dish. Heat for 30 seconds, remove and stir. Heat for another 15 seconds, remove and stir until completely melted and smooth. Dip the bottom of each cookie into the melted chocolate, gently shake off excess coating, quickly dip into finely chopped chips. Place on a wax paper lined tray to set. To set coating faster place in refrigerator for about 10-15 minutes. Store in air tight container.

Yields:

About 3 dozen