1 stick butter, softened

1 large egg

1 cup granulated sugar

1 cup crushed Andes Candies

1 tsp vanilla extract

1/2 cup cocoa powder, unsweetened

1 cup all-purpose flour

1/2 tsp baking soda

1/8 tsp salt

Preheat the oven to 350 degrees

In a large bowl, smooth together butter and sugar. Add egg and vanilla – mix for two minutes until light in color and fluffy. In a separate bowl combine dry ingredients. Slowly add dry ingredients into large bowl – mix until well combined. Fold in crushed Andes candies chocolates.

Using a teaspoon sized scoop – place onto a wax paper lined cookie sheet. Bake 8-9 minutes until the outer edges are hard and the middle is only slightly soft. Cool on a cooling rack and enjoy!