Thin Mint Stuffed Chocolate Chip Cookies

Whisk flour, salt, and baking soda in a medium bowl. Set aside.

Using a stand mixer, whisk both sugars until large clumps are gone. Add melted butter and whisk until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a spatula.

Whisk 1 egg into the sugar-butter mixture, stirring until fully mixed in. Scrape the sides of the bowl with spatula. Whisk in second egg and vanilla and scrape the sides of bowl again.

Add dry ingredients to wet and stir with beater attachment to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in chocolate chips and chopped Andes Mints with a spatula.

Preheat oven to 375ºF. Refrigerate dough for at least 10 minutes while oven preheats, then take about a 2-tablespoon-sized scoop of the cookie dough and cover a Thin Mint. Be sure to completely cover the Thin Mint with the dough. Place on a parchment-lined baking sheet and repeat until cookie dough is all used up.

Bake cookies 3 inches apart on a parchment-lined baking sheet (about 6 cookies per baking sheet) for 10 to 12 minutes, until edges are set and cookie is beginning to turn golden brown throughout. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.