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!