Ingredients
1-1/4 cups butter, softened2 cups sugar2 large eggs, room temperature2 teaspoons vanilla extract2 cups all-purpose flour3/4 cup baking cocoa1 teaspoon baking soda1/2 teaspoon salt32 chocolate-covered thin mints
Preparation
Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.
