Cream de Menthe Cookies

2 cups flour* 2 cups sugar
¾ cup cocoa 2 eggs
1 tsp. baking soda 2 tsp. vanilla
½ tsp. salt 8.5 oz. package Andes
1¼ cups (2½ sticks) unsalted butter Creme de Menthe Thins
1 cup nuts**
Heat oven to 350 degrees. Line two baking sheets with parchment paper. Stir together flour, cocoa, baking soda, and salt. Beat butter and sugar together in a large bowl until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Unwrap Crème de Menthe candies and coarsely chop; toast nuts under broiler just until browned; chop. Fold candies and nuts into batter. Drop by large tablespoon or ice cream scoop onto parchment lined baking sheets. Bake at 350 degrees for 12-15 minutes. Cool on baking sheets for a few minutes, then remove with a spatula.

*I usually use 1 cup white and 1 cup whole-wheat flour
**I’ve used toasted macadamias, walnuts, and pecans with equal success

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