If you love Andes mints, you need to try this recipe for Andes Mint Cookies. This is super easy and packed with chocolate and mint flavor for the best treat.
I love Andes mints and the combination of mint and chocolate. This cookie recipe is so luscious and decadent. It’s perfect for the holidays and the best chewy chocolate cookie. We love to make Christmas Cookies.
Andes mints are a holiday staple candy and we love adding them to our favorite chocolate cookie recipe. The melted chocolate candy on top really gives it so much flavor.
For more mint flavor, try Grasshopper Pie, Mint Brownies and Mint Chocolate Chip Ice Cream Cake .
Table of contents
Why we Love Andes Mint Cookies
- Chocolate and Mint The combination of chocolate and mint go perfectly together. Andes is a family favorite candy and melted and added to this candy makes it extra special.
- Easy to Make – The cookies are easy to make. No need for fancy ingredients, just combine the ingredients to make a basic chocolate cookie.
- Simple Ingredients – We love holiday baking and making desserts that do not require a lot of ingredients. This means that they are budget friendly and that is my favorite part. These ingredients are staple pantry ingredients.
- Chewy Texture – After baking the chocolate cookies, they come out with a chewy texture and crispy edges. Then adding the melted Andes Mints takes a basic chocolate cookie to the next level.
Ingredients
- Butter. The butter needs to be slightly softened at room temperature but not melted.
- Brown Sugar. Learn how to make Homemade Brown Sugar Recipe.
- Baking Soda. Try some of the best Baking Soda Substitutes.
Scroll to the bottom for the complete ingredient list and recipe.
Recipe Variations
- Andes Mint Baking chips – You can mix in Andes Mint Pieces for added flavor. We love to melt the Andes mints on top, but you can definitely add in the chips.
- Add Nuts – Mix in chopped nuts to the chocolate cookies for added flavor. We like the combination of sweet and salty when making these cookies.
- Mix in Andes Candy – Add in chopped Andes Candy into the batter if you prefer. You can skip melting the melting the candy on top.
- Chocolate Chips – Mix in semi-sweet chocolate chips to the chocolate cookie batter for added texture and flavor.
- White Chocolate Chips – Instead of chocolate chips, stir in white chocolate chips to change the flavor and look of the cookie.
- Christmas Sprinkles – These are the perfect holiday cookies, add in some Christmas Sprinkles for a fun holiday treat.
- Add Mini Marshmallows – Add mini marshmallows to the cookie mixture. This is eye pleasing and makes these cookies taste amazing.
How to Make Andes Mint Cookies
- Step 1 – First, preheat the oven to 350 degrees F.
Step 2. In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
Step 3. In a separate bowl, cream the unsalted butter with the granulated sugar until smooth with a paddle attachment using medium high speed. You can use a stand mixer or a hand-held mixer for this. Add in the large eggs and vanilla 1 at a time until thoroughly combined.
Step 4. Then hand mix in the dry ingredients into the wet ingredients. Do not over mix the batter.
Step 5. Scoop approximately 1 Tbsp of the dough on a baking sheet lined with a silicone mat. I used a cookie scoop to save time and make sure they are all the same size.
Step 6. Bake for 8-10 minutes until the edges of the cookies are soft. Bake on prepared baking sheet with parchment paper or baking mat.
Step 7. Remove the Chocolate Andes Mint Cookies from the oven and place an unwrapped chocolate mint on each cookie at the center. Allow them to set and let the heat from the cookie melt the chocolate mints. It will take about 3-5 minutes. The gently spread the cookie around the top of the cookie to make the icing. Allow to cool on a wire rack.
Expert Tips
- Dry Ingredients – Combine dry ingredients separately from the wet ingredients. Measure the flour accurately so you do not get too much flour.
- Mix Wet Ingredients – Mix the wet ingredients with a handheld mixer or a stand mixer.
- Add in Eggs – When adding in the eggs, add in one at a time. Mix thoroughly until combined.
- Combining Ingredients – When mixing the wet and dry ingredients do not over-mix. Just mix until the ingredients are combined.
- Chilling Cookie Dough – You can easily make the dough ahead of time and chill the dough if you prefer. If baking the cookies when the dough has chilled, we think they are not as flat.
- Cookie Scoop – We recommend using a cookie scoop to scoop the dough onto balls. This allows for the balls to be about the same size.
- Baking Cookies – Bake cookies until they are cooked with crispy edges and soft in the center.
- Andes Mints – Top the cookies with Andes Mints and allow them to melt before spreading the cookie. This will take about 5 minutes for the heat from the cookie to melt the chocolate.
- Cooling Cookie – Allow the cookie to cool completely before serving. We recommend placing it on a cooling rack to cool.
Storage
Storing Andes Mint Cookies is easy to do. Store in an airtight container at room temperature. They will stay fresh for about a week if stored correctly.
They would be perfect to give out as gifts or to be added to a cookie tray.
How to Freeze?
You can also easily freeze these cookies. Place them in a freezer bag or freezer container for up to 2-3 months. Let the cookies thaw in the fridge and then enjoy.
More Easy Cookie Recipes
- Homemade Oreos Recipe
- Double Chocolate Peppermint Cookies Recipe
- Chocolate Crinkle Cookies
- Cake Mix Chocolate Chip Cookie Recipe
- Mint Chocolate Chip Cookies
It’s your turn to try these yummy Andes Mint Chocolate Cookies. Please leave a comment and star rating once you do.
Andes Mint Cookies
Ingredients
- 1 cup Butter softened (butter needs to be slightly soft at room temperature not melted)
- 1/2 cup Sugar
- 1/2 Cup Brown Sugar
- 2 eggs
- 1 tsp Vanilla Extract
- 2 1/4 cup Flour
- 1/2 Cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 24-36 Andes Mint Chocolates
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl combine the flour, cocoa powder, baking soda and salt.
- In a separate mixing bowl, blend the butter with the sugars and vanilla until smooth (I used a hand held mixer or stand up mixer for this).
- Add in the eggs 1 at a time until thoroughly combined.
- Then hand mix in the dry ingredients into the wet ingredients. Do not over mix.
- Scoop approximately 1 Tbsp of the dough onto a baking sheet and ensure that they are approximately 2 in apart.
- Bake for 8-10 minutes until the edges of the cookies are soft.
- Remove the cookies from the oven and place an unwrapped andes mint on each cookie at the center.
- Allow them to set and let the heat from the cookie melt the mint (3-5 minutes).
- Then take a knife and gently spread the cookie around the top of the cookie to make the icing.
- Transfer the cookies to a cool rack and allow them to cool completely.
- Enjoy!
