Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a stand mixer, cream the softened butter and sugar on medium-high speed until the mixture is light, fluffy, and pale.

Add the peppermint extract and green food coloring. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.

Using a spatula, gently fold in the milk chocolate chips and the chopped Andes mints until evenly distributed.

Place the cookie dough in the refrigerator to chill for 20 minutes.

Use a rounded tablespoon or a small cookie scoop to drop dough onto the prepared sheets, spaced 2 inches apart.

Bake for 8-10 minutes. The edges should be set but the centers should still look slightly soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.