Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper or leaving them ungreased.

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined. Set aside.

In a mixing bowl, cream together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar until light and fluffy, about 2-3 minutes. Add in 1 egg, 2 teaspoons of vanilla extract, and 1/2 teaspoon of peppermint extract, and mix until smooth.

Gradually add the dry mixture to the wet ingredients. Mix on low until just combined, taking care not to over-mix.

Gently fold in 1 cup of semi-sweet chocolate morsels and 1 cup of chopped Andes mints using a spatula.

Scoop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until edges are golden brown and centers appear soft.

Allow cookies to cool on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely.