Preheat oven to 350 degrees.
In a small bowl, mix together flour, cocoa and baking soda and set aside.
Cream butter and sugar together in a mixing bowl until light and fluffy.
Add eggs and vanilla and mix until well combined.
Mix dry ingredients into the wet ingredients a little at a time until combined.
Mix in chocolate chips.
Scoop dough onto parchment lined baking sheet. I use a scoop that is Approximately 2 tablespoons.
Create a little crater in each dough mound. Place 3 to 4 mini junior mints in each crater and then pinch dough around them, being careful not to break the candies.
Bake for 8-9 minutes or until tops of the cookies are mostly dry and just a little glossy in the middle. It is better to have them still just a little bit wet than it is to have them too dry/overcooked.
I gently pressed extra junior mints in the tops of my cookies while they were cooling, but after then had been out of the oven for a minute or so. They press into the cookies very easily. This step isn't necessary, but yummy if you love junior mints! And it is pretty too
Optional: lightly dust with powdered sugar. This it purely for looks and makes the cookies feel more festive.
**If you can't find the mini ones (they are still pretty new), you can use larger ones. If you find that the larger ones are harder to work with, try freezing them for an hour before use.