In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
2 cups All-purpose flour, ½ cup Unsweetened cocoa powder, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the vanilla and eggs and mix until combined on medium speed.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix on low. Add in the Andes mints that are chopped, peppermint chips, and chocolate chips.
½ cup Andes mints, ½ cup Peppermint chips, ½ cup Chocolate chips
Place in the fridge for 30 minutes to chill. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Use a large cookie scoop (3 TBSP) to scoop the dough. Line 6 cookie dough balls per cookie sheet.
Bake one cookie sheet at a time and bake for 13-15 minutes.
Top the cookies immediately with more chopped with Andes mints, peppermint chips, and chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.