Preheat the oven to 350°F.
Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy.
Add mint extract and green food color; mix to combine.
Next, add flour and mini chips; mix until just combined (avoid overmixing).
Remove dough from the bowl; shape into 1-inch balls. You can also use a 4-teaspoon capacity cookie scoop. Roll the balls between your palms, and then place 1/2 inch apart on a parchment-lined cookie sheet.
Create a well in each dough ball with your thumb or by using the rounded back of a 1/2 teaspoon measure. Chill dough for 15 minutes.
Bake for 10-12 minutes.
Once baked, reshape the wells with the handle of a wooden spoon or the 1/2 teaspoon measure. Let cool on the baking sheets.
Move cooled cookies to a parchment paper-covered work surface.
Heat semisweet chips and heavy cream in a microwave safe bowl for 1 minute at 100% power. Allow the mixture to stand 1 minute. Whisk until you have a silky, shiny ganache.
Transfer the ganache to a disposable piping bag or a zip-top bag with the corner snipped. Fill each cookie well with the ganache. Use any leftover ganache to drizzle over the cookies.
Let stand until cookies are completely set, about 1 hour.
Enjoy right away! Or store the cookies an airtight container with layers between pieces of waxed paper.