In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.

Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until completely combined.

Mix in the eggs one at a time. Once the eggs are incorporated, mix in the mint extract and vanilla extract until the dough is smooth. Then scrape down the bowl with a spatula.

Add the dry ingredients to the wet ingredients and mix on low until all of the dry ingredients are incorporated. Mix in 1 cup of the chocolate chips/chunks and 1 cup Andes Creme de Menthe Baking Bits.

Cover the bowl with plastic wrap and chill the dough for 2-24 hours.

Once the dough has chilled, preheat the oven to 350 degrees and line 3 baking pans with silicone mats or parchment paper.

Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a round ball then place it on the prepared baking mats. Gently press down slightly to flatten the top and add a couple of reserved chocolate chips/mints to the top.

Bake one tray at a time on the center rack for 10-14 minutes. Keep the rest of the dough refrigerated when not in use. Baking time will depend on the size of your cookie and individual ovens.

Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.