Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the eggs one at a time and mix until well combined after each addition.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)

Bake cookies for 7-8 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

Remove the baking sheet from the oven. Place 1-2 Andes mints in the center of each cookie. Let the cookies sit on the baking sheet for about 5 minutes, or until the mint is soft and melty. Take a knife or offset spatula and spread the melted chocolate around the top of the cookie.

Move cookies to a cooling rack to cool completely.