Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.
Store the cookies in an airtight container at room temperature for up to 4 days.