Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.

Mix in peppermint extract and green food coloring, then add eggs one at a time until blended.

Sift flour, baking powder, baking soda, and salt, then mix into the dough just until combined.

Fold in milk chocolate chips and chopped Andes mints gently with a spatula.

Cover and refrigerate the dough for 20 minutes to limit spreading.

Preheat oven to 350°F, scoop rounded tablespoon portions onto lined baking sheets, and bake 8 to 10 minutes until edges set and centers stay soft.

Cool briefly on the baking sheet, then transfer to a wire rack.