Unwrap Andes mints and cut mint rectangles in half, making squares.
Soften butter, add sugar, brown sugar, eggs, vanilla, baking soda and salt. Mix with electric mixer until smooth. Add flour and stir until mixed. Chill for an hour in the fridge (you don’t have to do this but it makes it easier to form balls).
Spoon dough and roll around a mint square (i.e. wrap the mint with dough). Cookie balls should be about 1 inch to 1.5 inch balls. The mint should not be showing.