The BEST mint chocolate and dark chocolate chip cookies EVER

Crispy mint chocolate chip cookies made with Andes candies and dark chocolate chips. It's a delicious treat and the cookies are amazing!

A small plate with more dough in the fridge for the next bake. 

Fresh out of the oven and cooling down on a vented pizza pan.

The grands love the cookies and I'm sooooo happy!

When in Florida, one of the members of our party brought back some thin and crispy mint chocolate chip cookies from the grocery. I very rarely eat cookies but these looked too good to pass up. After the first bite, I thought it was the most spectacular cookie I'd ever tasted...and this was store-bought. 

After we got home from vacation, I decided to try and recreate the flavors. I had a chocolate chip cookie recipe that I've used in the past. This time, I decided to try the Andes candies along with dark chocolate chips. It's a match made in heaven, and my grandkids agree.

Ingredients:
2 1/2 cups of all-purpose flour
1 tsp. sea salt
1/2 tsp. baking soda
2 1/2 sticks of room-temperature butter
1 cup of white sugar
1/2 cup of packed light brown sugar
2 eggs
1 tsp of vanilla extract
1 cup of Andes candies chopped
1 cup of dark chocolate chips (hold on to 1/4 cup)

Directions:
Mix together the flour, baking soda, and salt. Set aside. In a separate bowl, cream the butter and both sugars. Add the two eggs and vanilla extract. Combine the butter mixture with the flour mixture. (I used a hand mixer for creaming the butter and mixing both bowls together). Fold in the chocolates. 

Line a baking sheet with parchment paper. Drop the cookie dough about a tablespoon size onto the cookie sheet. You can fit about 12 - 16 cookies on the sheet if placed two inches apart.  Top off each cookie with about four chocolate chips. Bake in a 350-degree oven for 10-13 minutes. Rinse and repeat with all the cookie dough or wrap up the remaining dough in plastic wrap and save it for later. When taking the cookies out of the oven, place them on a rack to cool.