Chocolate-Mint Truffle Cookies

I found this in yet another magazine and OH MY GOODNESS were they yummy. I have promised this recipe to people for a couple of weeks now and I am just now getting around to typing it out. Sorry for the delay, but hopefully I'll be forgiven when you try these.Ingredients:
1/4 c. butter, cubed
1 c. semi-sweet chocolate chips, divided
1 egg
1/3 c. sugar
1/3 c. brown sugar
1/2 tsp. vanilla
1/8 tsp. peppermint extract
1 c. flour
1/3 c. baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1 pkg. (4.6 oz) Andes mint candies, chopped divided
2 tsp. shortening
1 large candy cane, crushed

In a small saucepan over low heat melt the butter and 1/2 cup of the chocolate chips. Remove from heat and stir until smooth and allow to cool slightly. Stir in the egg, sugars and extracts. Combine the dry ingredients and stir into the chocolate mixture. Fold in 3/4 c. of the Andes mints.

Roll rounded tablespoon fulls into balls and place on a greased cookie sheet. Bake at 350 degrees for 12-14 minutes. Let them cool completely.

In a small saucepan melt the remaining chocolate chips, Andes mints, and shortening until fully melted and combined. Dip cookies in chocolate and sprinkle crushed candy cane over the top. Allow to cool completely and enjoy!
Yields 2 dozen