Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone baking liners and set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, and baking soda. 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 the chopped Andre mint candy pieces. The dough will be thick.

Using a medium cookie scoop, portion out 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.

In a large mixing bowl or bowl of a stand mixer, cream the butter with 1 cup of the confectioners sugar. Add the mint extract and 3 Tablespoons of milk. Slowly mix in the remaining confectioners sugar. Gradually add one additional Tablespoon of milk at a time until your frosting has reached the desired consistency. Finally, mix in a few drops of green food coloring. Spread a thick layer of frosting on each cookie then set aside.

Place the chocolate melting wafers in a microwave-safe bowl and heat at 50% power for 30 seconds. Stir well and heat 15 more seconds. Continue stirring and heating in 15-second increments until chocolate is melted and smooth. Allow the chocolate to cool for 1 minute, then spoon a dollop of melted chocolate on top of each cookie. Top with chunks of Andes Mints.

All chocolate to set then serve and enjoy.