I needed a quick dessert one night, so put this together. They are delish! Cut them small, since they are rich!
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 Tablespoon + 1 teaspoon milk
1 cup flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 3/4 cup Andes Mint baking chips, divided *Beth chopped up Andes Candies to =this amount
1 1/2 teaspoons shortening
Cream the butter, sugars, vanilla, and milk. Sift the flour, cocoa powder, and salt together. Slowly add to the creamed mixture.
Stir in 3/4 cup Andes Mint chips by hand. Press the mixture into a buttered 8x8 baking dish.
Place the remaining 1 cup Andes Mint chips and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. When the mints are melted and creamy, pour over the top of the cookie dough in the pan. Let set. Cut into 36 squares. Store in a sealed container.