In a large bowl, cream butter, white sugar and brown sugar until fluffy. Mix in eggs and vanilla.
In a small bowl, combine flour, cocoa powder, baking soda and salt. Stir flour mixture into butter mixture until it forms a firm dough.
Mix in Andes chocolate mints and chocolate chips. Cover a refrigerate for 1 hour.
Preheat oven to 350 degrees F. Roll dough into small balls and place on ungreased baking sheet. Bake for 9 minutes. Let cool on cookie sheet before transferring to wire racks.