Arrange Andes Mints in rows on one section of dough. Place the second section of dough over the mints. Cut dough between mints into little rectangle pillows. Press edges and seal each pillow. You may have to wet your fingers some with water.
Place pillows on an ungreased cookie sheet.
Divide the cookie dough evenly and place in the mini muffin tin cups. Bake at 350 for approx. 5 minutes or until the top starts to get brown. Place the unwrapped, frozen Reesces in each cup. Bake for another 3-5 minutes until done.