In a large bowl, beat the softened butter.

Cream in white and brown sugar.

Add the vanilla and mint extract and the egg.

In a separate bowl, combine the flour, baking soda, salt, and cocoa.

Stir into the wet ingredients.

Add in the Andes mint pieces.

Using a cookie scoop make 1 inch balls and place on a greased cookie sheet.

Refrigerate for a30 minutes.

Preheat the oven to 350 F and bake for about 9 minutes.

Remove them from the oven and immediately place 2 Andes mints on the top of the cookie. Let them sit for a minute or pop them back in the oven for a few seconds until the mint has melted and then spread on the cookie with a knife.

Do not overcook these or the cookie will be crunchy.