Andes Double Mint Chocolate Cookies
Cover and refrigerate for at least one hour.
Preheat the oven to 350F.
Line baking sheets with parchment paper.
As soon as you remove the cookies from the oven, sprinkle each one with the rest of the Andes baking chocolate. They are tiny pieces and will fall off the cookies so use your fingers.
If you are feeling creative, use a toothpick to make swirls with the mint and chocolate.