Preheat oven to 350°
In a bowl combine flour, baking soda, salt and cocoa powder. Set aside.
In a large bowl beat together softened butter and sugars until fluffy
Beat in the vanilla and mint extracts.
Beat in the egg.
Add the dry ingredients into the wet ingredients and stir until combined
Stir in the Andes Mint baking pieces.
Form dough into about the size of a 1" balls and refrigerate for at least 2 hours.
Place refrigerated cookie dough on greased cookie sheet and bake for 9-11 minutes.
Remove from the oven and immediately place one Andes Mint on top of the cookie. Let melt.
Once the Andes Mint has melted, gently spread the top of the cookie with a knife to coat evenly.
Recipe from Chocolate with Grace