Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened unsalted butter and sugar. Use an electric mixer to cream them until light and fluffy.
Add the large eggs, one at a time, mixing well after each addition. Then, pour in the pure vanilla extract and mix until combined.
In a separate bowl, whisk together the Gold Medal all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the semi-sweet chocolate chips, chopped Andes Mints, and chopped Thin Mint Cookies.
Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto a baking sheet lined with parchment paper.
Bake for about 10-12 minutes. The edges should look set while the centers may appear slightly undercooked.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
