In a large bowl beat together the cake mix, egg, butter, peppermint extract, and vanilla extract, until a soft dough forms.

Add in the cream cheese and beat until combined.

Stir in by hand the Andes Peppermint Crunch , then the chocolate chips, and then the cookie pieces until all are mixed in.

Refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°.

Roll the dough into 36 balls.

Bake the cookies on a cookie sheet for 9 minutes, don't over bake.

The cookies will be soft and appear undercooked. Let them sit on the hot cookie sheet for about 2 minutes and then remove them with a spatula to a piece of wax paper.

Gently tap the tops of the cookies with the spatula to even out the tops.

Cool completely.

Store in an airtight container.