Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.

Using a stand mixer with a paddle attachment, beat unsalted butter, brown sugar and granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy.

Add an egg, whole milk and vanilla extract and mix it again until smooth consistency.

In a separate bowl sift together all-purpose flour, baking soda, baking powder, and salt. Add half of the dry ingredients to the wet ingredients and mix it on low speed for about a minute. Add the rest of the dry ingredients and mix it until well combined. Fold in chopped Andes Crème De Menthe Thins.

Using a 1 ½ tablespoon ice cream scoop or a regular tablespoon, shape the dough into balls and place them on a baking sheet few inches apart. Bake for about 10 minutes at 350°F or until the edges are slightly golden brown. When the cookies are done, let them sit on the baking sheet for about 10 minutes, then remove them to a wire rack.