Mint Chocolate Chip Cookies

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
In a separate bowl, beat together the butter, brown sugar, and sugar until light and fluffy.
Add the egg and green food coloring. Beat until combined.
Pour in the flour mixture and mix until well combined.
Fold in the Andes mints and mini chocolate chips, reserving a small amount of candy for topping the cookies if desired.
Use a tablespoon to scoop out the dough and roll it into a ball. Place the balls on the lined cookie sheet, leaving around two inches between each cookie.
Press the cookies down slightly with your hand, then top the cookies with reserved candy, pressing the candy into the cookie dough slightly.
Bake in the preheated oven for 8 to 10 minutes, until the edges of the cookies are beginning to brown and the center is still soft.
Remove from the oven and allow to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely before serving.