Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (I also added some milk chocolate chips... just because I LOVE milk chocolate!)
Put in the refrigerator until the dough is cool.
Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets.
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.