1Preheat oven to 325'.....Finley chop up the Andes Mints. (I use my Ninja Blender for this). Set to the side.
2In a mixing bowl blend together the butter and powdered sugar until light and fluffy. Beat in vanilla extract, egg yolks, and food coloring in until well blended. Slowly blend in the flour, baking powder, and salt.
3Once all of this is blended well then add in the Andes Mints and the dark chocolate chips. Mix well. Next on parchment lined baking sheets roll 1 inch balls out and place them on the baking sheet and pressing down lightly.
4Bake for 10 - 12 minutes (cookies will stay kindly puffed up) Remove from oven and place on cooling racks. Makes 2 dozen cookies. Store in airtight container.