Andes Chocolate Mint Cookies
If you’re looking for your new favorite cookie, Andes Chocolate Mint Cookies are a perfect treat! These delicious cookies start with a rich chocolate cookie base and are topped with a melted Andes mint that makes them extra special. As the chocolate mint melts on top of the cookies, it creates a minty layer that’s irresistible. Perfect for parties or just a sweet snack, these cookies are sure to be a huge hit!
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My kids love these Andes Mint Cookies so I knew they would love a chocolate version as well. The “frosting” the melted Andes mint makes takes these chocolate cookies over the top.
Five Reasons to Love Andes Chocolate Mint Cookies
- Andes Mint Cookies are a great choice for any mint chocolate lover who is looking for their new favorite cookie.
- They’re perfect for holidays like St. Patrick’s Day or as a festive addition to a Christmas cookie tray or dessert table.
- The rich chocolate and creamy mint make them stand out as a classic treat.
- The chocolate mint swirl looks pretty on top of the chocolate cookie.
- Whether you’re baking for a party or just yourself, these cookies will be a hit.
Ingredients for Chocolate Andes Mint Cookies
Scan this list to see what you have and what you need to get at the grocery store.
- Unsalted Butter
- White Sugar
- Dark Brown Sugar
- Large Egg
- Pure Vanilla Extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Milk – I used 2% but whole milk will work too.
- Andes Mints
Equipment
- Stand or Hand Mixer
- Medium Bowl
- Plastic Wrap
- Cookie Sheets
- Parchment Paper or Silicone Baking Mat
- Cookie Scoop – The size you use will determine if you want medium or smaller cookies.
- Wire Rack for cooling cookies.
- Small Offset Spatula
Tips and Suggestions
- Don’t skip lightly beating the egg before adding it to the mixer. Beating the egg incorporates a bit of air which may help the cookie rise slightly.
- Wait until the cookies are in the oven to unwrap the Andes mints. I unwrapped them as each batch went into the oven so I didn’t unwrap too many. Of course, you can always eat extras.
- Gently press the mint into the warm cookie and let it sit for at least a minute. Using an offset spatula swirl the melting mint trying to let some of the green show through. No offset spatula? The back of a spoon works well too.
- Use a cookie scoop for the best results and even cookies. I tried both small and medium scoops and they worked well. The Andes chocolate mints fit perfectly on both size baked cookies.
- Rolling the cookie dough balls in the granulated sugar is a personal preference. I tried it both ways and my family was divided with some of us liking the plain and some liking the sugar coating. Try one both ways and decide for yourself.
- Don’t press too hard when you put the Andes mint chocolates on the tops of the cookies. Gentle pressure will start the melting process.
Cookies for a Cause
I’m happy to share these Christmas cookies for a great cause – Cookies for Kids’ Cancer™. I’ve partnered with my blogger friend Erin from The Speckled Palate, who has organized this Sweetest Season Cookie Exchange among food bloggers.
About Cookies for Kids’ Cancer™
Cookies for Kids’ Cancer™ is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer™ has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. If you want to learn more head to their website.
If you want to donate to this very worthwhile cause, the organization has a 4-star rating on Charity Navigator, check out the fundraising page Erin created.
One cool thing: Cookies for Kids’ Cancer™ is in a matching window with the folks at OXO, who will be matching every dollar raised through the end of 2024 up to $100,000. So whatever money is raised will automatically double!
How do you store Andes Mint Chocolate Cookies?
Once the mint swirl has set, store these cookies in an airtight container for up to 4 days. They will keep on the counter, no need to refrigerate them. The mint swirl will get hard and may bloom with refrigeration.
More Favorites for Mint Lovers
If you love the chocolate mint flavor combination try brownie mint pie, chocolate mint pizzelles, or peppermint chocolate crinkle cookies.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Andes Chocolate Mint Cookies
Ingredients
- 8 tablespoons Unsalted Butter, softened to room temperature
- ½ cup Sugar
- ½ cup Dark Brown Sugar
- 1 large Egg, lightly beaten
- 1 teaspoon Pure Vanilla Extract
- 1¼ cups Flour
- ½ cup Cocoa Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 teaspoons Milk (I used 2%)
- ½ cup Granulated Sugar, optional
- 30 Andes Mints
Instructions
- Using a whisk combine the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.1¼ cups Flour, ½ cup Cocoa Powder, 1 teaspoon Baking Soda, ¼ teaspoon Salt
- Using an electric mixer combine the softened butter, sugar, and dark brown sugar on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrap the sides of the bowl. Add the lightly beaten egg and vanilla extract and mix until incorporated, scraping down the sides of the bowl as you go.8 tablespoons Unsalted Butter, softened to room temperature, ½ cup Sugar, ½ cup Dark Brown Sugar, 1 large Egg, lightly beaten, 1 teaspoon Pure Vanilla Extract
- With the mixer on low, add the flour mixture to the butter mixture. As the mixture comes together, gradually increase the speed, mixing until everything is incorporated. The cookie dough will be sticky. Add the milk and mix well. Cover the bowl and refrigerate for at least 1 ½ hours and up to 2 days. Trust me when I say don't skip the chilling.2 teaspoons Milk (I used 2%)
- Remove the cookie dough from the refrigerator while you preheat the oven to 350℉ and line bakign sheets with silicone mats or parchment paper.
- Using a cookie scoop, scoop the dough, roll in granulated sugar if desired, and place it onto the prepared baking sheets. Bake for 10 to 13 minutes.½ cup Granulated Sugar, optional
- Cool cookies for 1 minute and gently place an unwrapped Andes mint on top of each cookie. Let sit for about a minute then swirl the melting mint with an offset spatula. A knife will work but using the spatula is easier.30 Andes Mints
- Move cookies to a cooling rack and cool completely, allowing the mint swirl frosting to set.
- Store in an airtight container for up to 3 days on the counter.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
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Favorite Dessert: Hershey Bar Pie
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Peppermint is so Christmas-y! I have a slightly healthier version of Andes mints that I found and I bet they will work well for this recipe. Thanks for sharing!