Chocolate Andes Mint Stuffed Cookies
These Chocolate Andes Mint Stuffed Cookies combine chocolate chip cookie dough with cocoa and a whole Andes mint tucked inside. The center softens as the cookies bake leaving a layer of melted chocolate surrounded by a chocolate cookie.
The first time I made Andes Creme de Menthe cookies, they were a hit with my family. I make them every year and try to find new ways to use the candies in my baking. My challenge is keeping my family from eating them before I bake!
Why You’ll Love This Recipe
- Only four ingredients – refrigerated cookie dough gives you a headstart. It’s a great shortcut when you’re pressed for time.
- Two kinds of chocolate – cocoa gives the dough its chocolate flavor while chocolate chips add extra bites of chocolate.
- Mint in the middle – the Andes candy creates a soft minty center that makes these cookies a little different than your standard chocolate chip cookie.
- A simple baking project – There’s no complicated dough preparation or lengthy ingredient list.
- Kid friendly – The minty surprise will delight kids and they will have fun rolling the dough balls in sugar.
Ingredients
These easy chocolate Andes mint stuffed cookies are sure to become your new favorite sweet treat. Especially since there are just four ingredients.
- Refrigerated Chocolate Chip Cookie Dough – the slice and bake kind in the roll, not the break apart squares.
- Unsweetened Cocoa – adds chocolate flavor and turns the cookie a darker color.
- Andes Mints – the star of the recipe!
- Granulated Sugar – for rolling the cookies before baking.
What can I serve with Chocolate Andes Mint Stuffed Cookies?
Coffee and milk are the obvious choices, but a winter white hot chocolate or peppermint hot chocolate would also be delicious.
If you’re creating a cookie tray or dessert table, you may want to include pecan shortbread cookies, gingerdoodles, and cherry pistachio cookies, which would add a nice variety. If you’re looking for something else, try the Christmas Cookies Extravaganza page.
More Recipes Using Andes Mints
My family loves Andes mints, and I’m partial to them because my Mom always had them around when I was growing up. Peppermint chocolate crinkle cookies are a minty twist on a favorite Christmas cookie. Andes chocolate mint cookies are fun because the mint melts on top of the warm cookie to form a sort of frosting. My brownie mint pie is a recipe I make around St. Patrick’s Day.
Tips and Suggestions
- Keep the dough portions consistent so the cookies bake evenly. Using a cookie scoop will help.
- Be sure the Andes mint is completely enclosed in cookie dough so it doesn’t leak while baking.
- Don’t overbake. Chocolate cookies can be difficult to judge by appearance alone.
- Don’t skip rolling the dough balls in the granulated sugar. It adds a nice texture to the mint chocolate cookies.
Do Andes mint cookies need to be refrigerated?
No, once they have cooled completely you can store them in an airtight container at room temperature.
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Chocolate Andes Mint Stuffed Cookies
Ingredients
- 1 16oz package refrigerated chocolate chip cookie dough the kind in a roll
- â…“ cup unsweetened cocoa powder
- 18 Andes mints, unwrapped
- ½ cup sugar
Instructions
- Preheat oven to 350℉. Line cookie sheets with parchment paper or silicone baking mats.
- Break up the chocolate chip cookie dough into the bowl of a stand mixer. Add the cocoa powder. Using the paddle attachment, mix until completely combined.1 16oz package refrigerated chocolate chip cookie dough, â…“ cup unsweetened cocoa powder
- Use a medium cookie scoop to portion out the dough. Press it into a flat circle with your fingers, about 2½ inches in diameter.
- Add an unwrapped Andes mint to the center of the flattened cookie. Wrap the cookie dough around it, pinching it closed and being sure there aren't any holes where the mint could melt through.18 Andes mints, unwrapped
- Roll the dough-wrapped Andes mint in your hands to create a ball, pinching closed any cracks. Roll in sugar and place on the prepared baking sheet.½ cup sugar
- Bake at 350℉ for 8 to 10 minutes. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.
