Arrange racks in upper and lower thirds of oven; preheat oven to 350?.

In a large bowl, using a handheld mixer on medium-high speed, beat sugar and butter until pale and fluffy. Add egg and peppermint extract and beat until combined.

Add flour, baking soda, baking powder, salt, and green food coloring and mix until just combined and desired shade is reached. Fold in Andes.

Using a small scoop, form balls (about 1 1/2 Tbsp. each) and arrange on 2 large parchment-lined baking sheets, spacing about 2? apart. Sprinkle with sugar.

Bake cookies, rotating sheets top to bottom halfway through, until puffed and set, 10 to 12 minutes.

Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely.