INGREDIENTS
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1/2 cup (8 tablespoons) unsalted butter, room temperature
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1/4 cup granulated sugar
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1/2 cup brown sugar, packed
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1/4 teaspoon salt
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1 teaspoon vanilla
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1 teaspoon mint extract
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3/4 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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3 tablespoons milk (I used almond milk)
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1 cup Andes Baking Chips