Green food coloring (Use until you get the color desired. I use AmeriColor soft gel paste and just give the batter a couple quick zig zags of color)
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
3 tablespoons heavy whipping cream
3 tablespoons butter
18 Andes Candies, cut in half diagonally to make 36 pieces
Preheat oven to 350 degrees.
In a large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy.
Beat in peppermint extract, egg yolks, and food coloring until blended.
Sift together flour, baking powder, and salt. Add to mixture and beat on low speed until combined.
Shape dough into 1-inch balls (I use a 1-inch cookie scoop).
Using a tart tamper (or anything that has a round end on it), press a deep well into the center of each cookie. (I dip whatever I am using to make the hole in flour every few cookies so it doesn’t stick).
Bake 10-12 minutes until set. If necessary, reshape the wells once they come out of the oven.
In a medium microwaveable bowl, add chocolate chips, whipping cream and butter and microwave on high for 1 minute. The mixture should be melted but not too hot. After heating, I use a small whisk to get the chocolate as smooth as possible.
Fill each well with about 1 teaspoon of the chocolate mixture (NOTE: spooning in the mixture can get pretty messy. For this step, I add the chocolate to a piping bag and pipe the chocolate into each well. It looks much neater and is easier and faster.
Let the chocolate slightly cool (around 10-15 minutes) and add the Andes Candies, pushing down lightly to set. If it looks like the candy is starting to tilt, let the chocolate set a bit longer.