Preheat the oven to 350F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.

Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in 1 cup of the Andes Chocolate Mints.

Scoop the dough and roll into tablespoon-sized balls and place them on the baking sheets about 2 inches apart. (For larger cookies, do 2 tablespoons of dough per cookie.) Press the remaining Andes Chocolate Mint pieces onto the dough balls.

Bake one sheet at a time for 8 to 10 minutes (up to 14 minutes for larger cookies) or until the cookies appear dry in the center but are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.