Preheat your oven to 350ºF (177ºC).

Line a large baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In another medium bowl, cream together the softened butter and light brown sugar with a hand mixer on medium speed until light and fluffy.

Add the egg and vanilla extract to the butter mixture and beat until smooth.

With the mixer on low speed, gradually add the flour mixture in two additions, mixing until just combined.

Fold in the chopped Andes Mints with a spatula until evenly distributed.

Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each.

Bake for 10 to 12 minutes until the edges are just beginning to brown.

Let cookies cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.