Start to finish: 2 hours 45 minutes (45 minutes active)
Servings: Makes 3 dozen cookies
1 1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
12 ounces bittersweet chocolate bits
½ cup (1 stick) unsalted butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
2 teaspoons peppermint extract, divided
4.67-ounce box Andes Creme de Menthe Thins candies, broken into chunks
1 cup powdered sugar
1 tablespoon milk or cream
2 tablespoon green sugar or sprinkles
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large microwave-safe bowl, combine the chocolate and butter. Heat on high for 1 to 2 minutes, stirring every 20 seconds, until smooth and completely melted. Whisk in the eggs, one at a time, then the brown and granulated sugars. Add 1 teaspoon of the peppermint extract.
Stir in the flour mixture, then the chocolate mint candies. Refrigerate the dough until completely chilled, about 2 hours.
Heat the oven to 350 F. Line 2 large baking sheets with parchment paper or spray with cooking spray.
Scoop the cookie dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between for spreading. Bake for 10 to 12 minutes, or until set up. Allow to cool on the baking sheet for 5 minutes before using a spatula to transfer to a rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk or cream, and the remaining 1 teaspoon peppermint extract. Additional milk or cream can be added if the mixture is too thick to drizzle. Drizzle the icing over the surface of the cookies and immediately sprinkle with green sugar or sprinkles.
Allow the icing to harden before storing in an airtight container between sheets of waxed paper.