Preheat your oven to 350 degrees F.

In a mixing bowl, cream the softened butter and granulated sugar together. Add eggs and Adam's Peppermint Extract and beat everything until light and fluffy, scraping the sides often.

In another bowl, sift together the flour, cocoa powder, salt, baking soda and baking powder until combined well.

Mix the wet ingredients with the dry ingredients and mix well.

Gently fold in the Andres Creme De Menthe Baking Chips,

Create dough balls about 1" or so. Place about 1 1/2" apart on a silpat lined baking sheet.

Bake for 10-12 minutes. DO NOT OVERBAKE. The top will probably still look soft looking.

Break apart a Andes Creme de Menthe After-Diner Mint and gently press one half into the top of each cookie. Pressing very gently.

Allow cookies to cool about 5 minutes or so on cookie sheet before moving to a cooling rack to cool completely.

These store in an airtight container for several days, freeze really well for a few weeks and to serve with deliciously melty chocolate, zap in microwave about 10-15 seconds.