Preheat oven to 350℉ and line cookie sheets with parchment paper.
In a medium mixing bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, use a mixer to combine butter and sugar. Beat until light and fluffy. Add egg and peppermint extract. Beat again until combined.
Slowly add dry ingredients into the butter and sugar mixture. Stir until just combined and add in chocolate chips.
Use a cookie scoop to scoop the dough and roll into a ball. Use a glass tumbler to slightly flatten each cookie. Top each cookie with Andes peppermint baking chips.
Bake 10 minutes, or until done. Let cool for 5 - 10 minutes before transferring the cookies to a cooling rack.