Preheat oven to 350 degrees F.

In a large bowl cream the butter and sugar until light and fluffy. Add in vanilla and mix well.

In a small bowl combine the flour, cocoa powder and salt. Slowly add to creamed mixture and mix just until combined.

Form dough into 1" balls and roll in sugar. Place on an ungreased baking sheet. Bake for 7 minutes. Remove baking sheet from oven and using a small teaspoon or cookie scoop make an indentation in the center of each cookie. Let cool for 2 minutes on baking sheet then remove to wire racks to cool completely.

In a small microwave safe bowl melt the chocolate chips in 30 second intervals until smooth. Stir in peppermint extract. Fill each cookie with chocolate and sprinkle with Andes baking chips. Let stand until chocolate is set.