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Yield: about 2 dozen cookies
Prep Time: 15 minutes plus chill time
1 cup granulated sugar
1 tablespoon molasses
1 1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon pure vanilla extract
1 large egg
12 Andes Mints, broken in half
1/4 cup of chopped Andes Mints or Crème de Menthe baking chips
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