Scoop the dough into rounded tablespoons (about 2 tablespoons) and place onto the prepared baking sheet. Sprinkle a few more mint chips on top (or you could put mint chips in bowl and lightly dip the tops of the dough balls into the mint chips).
Bake for 10-12 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wore rack to cool completely.
You could also buy the Andes mint thins and chop them up.