Preheat your oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats.

Beat softened butter, granulated sugar, and brown sugar together in a large bowl until pale and fluffy—about 2 minutes.

Add eggs one at a time, mixing until fully incorporated, then stir in vanilla extract.

In a medium bowl, whisk together flour, baking soda, and salt until uniform, then gradually incorporate into butter mixture using a spatula.

Gently fold chopped Andes Mints into the dough, distributing evenly.

Use a cookie scoop or rounded tablespoon to drop dough balls onto prepared sheet, spacing at least 2 inches apart.

Bake cookies for about 10–12 minutes, or until edges are just set and centers still look soft.

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