“Thin Mint” Ice Cream Sandwich Cookies

Add flour, cocoa powder, baking soda and salt to a small bowl, mix well and set aside.

Add half of the Andes Baking Chips and butter to a large sauce pan and melt over low heat. Stir constantly to ensure the chocolate doesn’t burn.

Remove the sauce pan from heat and stir in the sugars. Beat in eggs and vanilla extract. Add the remaining half of Andes Baking chips.

Refrigerate the dough for at least half an hour; the mixture is going to be very thin but don’t be alarmed. That is why refrigeration is required so don’t skip this step.

Preheat oven to 325ºF and place small spoonfuls of dough onto an un-greased baking sheet. Try to make them the size of a 50-cent piece and keep a couple of inches in between the cookies; they will spread.

Bake for 15 minutes. The cookies should appear cracked slightly on top. Allow them to cool on the cookie sheet for at least 5 minutes before transferring the cookies to a cooling rack. Once they are fully cooled, place them in an airtight container or start making ice cream sandwiches.

To assemble ice cream sandwiches, simply scoop ice cream onto the flat side of one cookie, and top with another cookie, with the flat side facing the ice cream.