Preheat oven to 375 degrees.

Whisk together flour, cocoa, pudding mix, baking soda and salt. Set aside.

Cream sugars and butter together until light and fluffy.

Add in egg, vanilla and water and beat until well blended.

Gradually stir in dry ingredients.

Fold in chocolate chips and Andes baking chips.

Line cookie sheet with parchment paper or lightly grease.

Scoop out rounded tablespoons of cookie dough. Form into a ball and press an Andes mint into the center. Fold dough around mint and slightly flatten. Place on prepared cookie sheet.

Bake for 8 minutes or until they are set. Do not over bake.

Remove from oven and let cool on a rack.

Melt andes chips in a small bowl in microwave at 50% power in 30 second intervals, stirring in between. Transfer to a plastic bag and cut off a corner of the bag. Just a little bit so you have a nice thin drizzle.

Drizzle over the top of cooled cookies.

Melt candy coating according to package directions. Stir in extract and food coloring and transfer to a piping bag or plastic bag. Cut off the corner and drizzle over cookies.

Let drizzles set up before storing in an airtight container.