Chocolate Mint Thins

• 1 cup butter, softened
• 1 12 cups sugar, divided
• 12 cup brown sugar, firmly packed
• 1 large egg
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 2 cups flour
• 13 cup unsweetened cocoa
• 12 teaspoon baking powder
• 12 teaspoon salt
• 21 Andes mints candies, unwrapped,cut in half diagonally

1. Heat oven to 350 degrees.
2. Combine butter, 1 cup sugar and brown sugar in large mixing bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg, peppermint and vanilla extracts.
5. Continue beating until well mixed.
6. Reduce speed to low; add flour, cocoa, baking powder and salt.
7. Beat until well mixed.
8. Shape dough into 1 inch balls; roll in remaining sugar to coat.
9. Place 2 inches apart on ungreased cookie sheet.
10. Bake for 10-13 minutes or until cookies are set.
11. Immediately press mint half into center of each cookie.
12. Let stand 2 minutes them remove to wire rack.
13. Cool completely.
14. NOTE: Chocolate mints will melt slightly after being pressed into the warm cookies, but will set upon cooling.

butter, sugar, brown sugar, egg, peppermint, vanilla, flour, unsweetened cocoa, baking powder, salt, mints candies

Taken from www.food.com/recipe/chocolate-mint-thins-97898 (may not work)