To make the cookies, cream together the butter and sugar. Add egg, sour cream and pudding mix.

In a small bowl, combine flour, salt & baking soda. Incorporate flour mixture into the pudding mixture and mix until well combined. Add mint extract and food coloring until desired color is achieved.

Use a cookie scoop to add 1 TBSP scoops into each cup in a well-greased mini muffin pan.

Bake at 350 for about 14 minutes or until the edges start turning golden brown.

Immediately after removing from the oven, use the back of a 1 tsp measuring spoon to press an indention into each of the cookie cups. Cool in pan for about 10 minutes and then use the edge of a butter knife to pop each cookie cup out of the pan. Cool on a wire rack.

While the cookie cups are cooling, you can make the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl. Mix lightly and microwave on high for 1 minute. Stir the mixture and if it isn't completely melted, microwave for another 20-30 seconds, stirring again until mixture is smooth. Stir in the vanilla extract.

Place the fudge in a large ziplock bag and snip the corner off so that you can easily pipe the filling into each cookie cup. If desired, sprinkle some Andes Mint baking chips on top immediately since the filling sets up very quickly. Enjoy!