• Line a baking sheet with parchment paper or silicone baking mats and set aside.
• In a large mixing bowl, whisk together the flour, cocoa powder and baking soda and set aside.
• In a second large mixing bowl or bowl of a stand mixer, beat the granulated sugar, brown sugar and butter until smooth and creamy. Mix in the eggs and vanilla. Slowly add flour mixture, mixing until combined. Stir in chopped Andes Mints candy pieces. The dough will be thick.
• Using a medium Cookie Scoop, portion out the dough for each cookie. Place dough onto the lined cookie sheets, about 2 inches apart.
• Bake for 7-9 Minutes or until the cookies are slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes before transferring to a wire rack to cool completely.

For the frosting and glaze:

• Mint Frosting: Beat Butter for 2 minutes. Add peppermint extract and slowly add the powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons of milk if it gets too thick. Add green dye for color.
• Chocolate glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.

Assembly

• To assemble, pipe on frosting, smooth over with a knife, spoon on your glaze in the center and top with andes candies.