Preheat oven to 350
Line two baking sheets with parchment paper.
In a small bowl combine flour, cocoa powder, baking soda and salt. Set aside.
In a standing mixer, beat together the butter and sugars until combined and fluffy
Beat in the egg, and vanilla
Gradually beat in the dry ingredients until combined
Fold in 1/4 C mint chocolate chips, 1/2 white chocolate chips, 1/4 C Andes mint chips
Using a medium ice cream scooper, scoop cookie dough into hands and roll into a ball
Combine the remaining mint chocolate chips, white chocolate chips, Andes chips
Roll cookie dough into the mixture and place onto the cookie sheet
Lightly press down onto the cookies into a thick disk
Repeat steps with remaining dough
Bake in the oven 1 tray at a time for about 10-12 minutes or until lightly golden brown
In a small sauce pan, heat up the heavy whipping cream until simmering
Pour chocolate chips into a heat safe glass bowl
Once the heavy whipping cream is simmering, pour into the chocolate chips and allow to sit for 1 minute before whisking until smooth
Whisk in the Bailey's
Using the flavor injector, place the needle into the bowl and pull the knob up on the injector to pull up some chocolate ganache
Poke the side of the cookie and inject ganache into the cookie until the top cracks
Repeat step on all cookies
Enjoy!