I made this recipe from the back of a bag of mint and dark chocolate baking chips. They tasted just like Thin Mints.

• 2 cups (256 g) all purpose flour
• 2⁄3 cup baking cocoa
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 butter or margarine, softened
• 2⁄3  cup granulated sugar
• 2⁄3  cup brown sugar
• 1  teaspoon vanilla extract
• 2  large eggs
• 1 10 oz bag dark chocolate and mint morsels

Preheat oven to 325°. Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, sugars and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well rounded tablespoons onto ungreased baking sheets. Bake for 11-13 minutes or until cookies are puffed and centers are set.