Start by preheating the oven to 350 degrees. Add parchment paper to a baking sheet.

Whisk flour, cornstarch, baking soda, and salt in a bowl and set it aside.

In a different bowl, beat the brown sugar, butter, and sugar until fluffy.

Add in the green food coloring and the egg and mix.

Pour the dry mixture into the wet and mix.

Fold in the chopped-up Andes mints and the chocolate chips. Leave a small amount out to add to the top of the cookies.

Scoop a tablespoon size of the cookie dough and hand roll it into a ball. Put on a lined cookie sheet and leave them with about 2 inches in between.

Press the cookies down to flatten a bit and then add the candy on top. Slightly press down so that it sticks.

Pop in the oven and bake for 8-10 minutes. Remove and let cool for 5 minutes on the baking sheet then move to finish cooling on a wire rack.