Preheat oven to 350 degrees F.

In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.

Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. You can use a sifter that fits over your mixing bowl like the one you see in this post - its easier. Mix until well combined.

Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes.

Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Top the dough ball with a few more chocolate chips

Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Do not over-bake.

Let the cookies set on the cookie sheet for a few minutes. Then push the chopped Andes peppermint crunch candies on top.

Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days. You can also freeze them for several weeks.