Pre-heat oven to 325 degrees and line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until fluffy. Then add egg and vanilla extract and beat until well combined.
In a separate bowl, mix flour, baking powder, and salt. Slowly add to the creamed butter and sugar and mix well until a dough forms.
Separate dough into small balls, the same number of Andes Mints you have. Larger homemade mints will make about 12-13 cookies. Smaller standard sized mints will make almost 16.
Flatten dough balls into a round disc. Place the mint in the middle and fold edges up around and roll dough into a ball around the mint.
Place on parchment paper 2 inches apart and bake 10 minutes. Rotate pan and then cook another 5-10 minutes or until edges of cookies begin to brown.
Serve and enjoy!