Directions

• Preheat oven to 350.
• Line two baking sheets with parchment paper.
• In a small bowl combine flour, cocoa powder, baking soda and salt. Set aside.
• In a standing mixer, beat together the butter and sugars until combined and fluffy.
• Beat in the egg, and vanilla.
• Gradually beat in the dry ingredients until combined.
• Fold in 1/4 C mint chocolate chips, 1/2 white chocolate chips, 1/4 C Andes mint chips.
• Using a medium ice cream scooper, scoop cookie dough into hands and roll into a ball.
• Combine the remaining mint chocolate chips, white chocolate chips, Andes chips.
• Roll cookie dough into the mixture and place onto the cookie sheet.
• Lightly press down onto the cookies into a thick disk.
• Repeat steps with remaining dough.
• Bake in the oven 1 tray at a time for about 10-12 minutes or until lightly golden brown.
• In a small sauce pan, heat up the heavy whipping cream until simmering.
• Pour chocolate chips into a heat safe glass bowl.
• Once the heavy whipping cream is simmering, pour into the chocolate chips and allow to sit for 1 minute before whisking until smooth.
• Whisk in the Bailey's.
• Using the flavor injector, place the needle into the bowl and pull the knob up on the injector to pull up some chocolate ganache.
• Poke the side of the cookie and inject ganache into the cookie until the top cracks.
• Repeat step on all cookies.
• Enjoy!