Put the melted butter into the bowl of a stand mixer fitted with the paddle attachment. Add the granulated sugar and light brown sugar while the butter is still warm and mix on low until the sugars are combined. Let the butter–sugar mixture cool for about 5 minutes (until warm, not hot).

While the butter mixture cools, whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set aside.

With the mixer on low, add the eggs one at a time, mixing until each egg is fully incorporated. Add the vanilla extract and mix until combined. Scrape down the bowl as needed.

Add the flour mixture to the wet ingredients in two additions, mixing on low until just combined. Do not overmix.

Fold in the mini chocolate chips and the chopped Andes mints until evenly distributed.

Using a 2-tablespoon cookie scoop (or a 1-tablespoon scoop for smaller cookies), portion dough into balls and place them on a baking sheet lined with parchment paper or a silpat, leaving about 2 inches between each ball.

Cover the sheet tightly with plastic wrap and chill the dough balls in the refrigerator for at least 1 hour.

Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat liners.

Place the chilled dough balls on the prepared baking sheets 2 inches apart. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.