Andes Candy Cookies in 25 Minutes

Instructions:

1. Sift together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl to remove clumps.
2. Beat the softened unsalted butter and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
3. Add the room temperature egg and vanilla extract to the butter mixture, beating on medium speed until smooth and fully combined.
4. Slowly stir the sifted dry ingredients into the wet mixture on low speed just until no streaks of flour remain.
5. Roll the dough into 20 evenly sized balls using a cookie scoop and place them 2 inches apart on a parchment-lined baking sheet.
6. Bake in a preheated oven at 350°F (175°C) for 9-11 minutes, removing them when edges are set but centers remain slightly soft.
7. Immediately upon removing from the oven, press one Andes mint rectangle firmly into the center of each cookie.
8. Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack to set completely.