Unwrap mints. Line baking sheets with silicone liners or spray with non-stick cooking spray.

Cream butter and sugars in a mixing bowl. Beat in eggs and vanilla.

Stir in dry ingredients. Cover and chill for about an hour.

Preheat oven to 350 degrees.

Take about a tablespoon of dough and wrap it around a mint. Make sure that all the edges are covered. Repeat with the remaining dough. (You should have about 40 cookies.)

Place cookies on lightly greased cookie sheets about 3" apart.

Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks.

After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.