Andes Mint Chocolate Cookies

Whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Using a stand mixer with the paddle attachment, cream butter with both sugars until smooth. Add egg replacer and vanilla, mix until combined. Add dry ingredients and mix until dough forms.

Roll dough into balls, using about 1 tablespoon of dough for each. Make an indentation in the center of each piece using your thumb or the back of a wooden spoon. Chill in refrigerator for 30 minutes.

Preheat oven to 350°F. Line baking sheet with parchment paper. Remove dough from the refrigerator and place on baking sheet. Bake 10–12 minutes. If necessary, make your indentations in the centers of the cookies again, while they are warm and soft.

Immediately after removing from the oven, place an Andes mint chocolate in the indentation of each cookie. You may have to use ½ a piece of chocolate per cookie, depending on the size of your cookies. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.