1) Preheat oven to 375°F. Line baking sheet with non-stick foil or parchment paper, set aside. 2) In a mixing bowl add flour, salt, baking powder, and baking soda. Whisk together and set aside. 3) In another mixing bowl add softened butter and sugar, with electric hand mixer, mix until combined. Add in eggs and peppermint extract, and food coloring, mix again. 4) Add the dry ingredients to the wet ingredients, and using a wooden spoon stir until combined. Finally, add the chopped Andes Crème de Menthe Thins and mix. 5) Place cookie dough in the refrigerator for at least 1 hour to chill dough. 6) Once chilled hand roll dough into balls and place on lined baking sheets. 7) Bake in preheated oven for about 12 minutes. Don’t overbake. 8) After cooling for a few minutes, place cookies on a wire cooling rack. Enjoy warm or cold. We like to add vanilla ice cream and make ice cream sandwiches!