In a large bowl, mix the white and brown sugars together with the butter until smooth. Add the egg and vanilla and beat until combined. 

In a separate bowl, whisk together the flour, baking powder, cocoa powder, espresso powder, baking powder and salt until combined. 

With the mixer on low, slowly add the dry ingredients into the wet. Mix in the milk until combined. 

Refrigerate cookie dough for 2 hours, or until firm. 

Preheat the oven to 350 F.

On a prepared baking sheet, scoop a tablespoon of cookie dough into balls. {I like to use a 1 tablespoon cookie scoop for a uniform shape}. Repeat until you’ve used all the dough.

For the cookie topping, pour sugar onto a plate. Roll each cookie ball in the sugar to coat. 

Please cookie balls 2” – 3” apart on a baking sheet.

Bake the cookies for 10-12 minutes or until the cookies are set and have a nice crinkle look to them on top. 

Carefully remove the baking sheet from the oven and let the cookies cool for 2 minutes. Place 1 Andes mint on the center of each cookie. 

Once the mint has melted {about 3-5 minutes} smooth the melted mint over the top of the cookie. 

Let the cookies cool completely and the chocolate firm up before moving them to a cooling rack.