Andes Mint Chocolate Cookies Recipe

Introduction

These Andes Mint Chocolate Cookies combine rich cocoa with the refreshing coolness of Andes mints for a perfectly balanced treat. Soft, fudgy, and topped with melted mint chocolate, they make an irresistible dessert for any occasion.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1/2 cup (45g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
• 1/2 cup (100g) granulated sugar (for rolling)
• 22–24 Andes chocolate mints, unwrapped

Instructions

1. Step 1: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
2. Step 2: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk. The dough should be thick and sticky.
3. Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for handling this sticky dough.
4. Step 4: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
5. Step 5: Remove dough from the refrigerator. Scoop and roll about 1 heaping tablespoon (25g) of dough into balls. Roll each ball in granulated sugar then arrange them 2–3 inches apart on the baking sheets.
6. Step 6: Bake for 10–12 minutes or until edges appear set. If cookies aren’t spreading by minute 9, remove the baking sheet and gently bang it on the counter 2–3 times to encourage spreading, then return to the oven to finish baking.
7. Step 7: Let cookies cool for 2 minutes on the baking sheet. Press one Andes mint into the top of each warm cookie. Allow the chocolate to sit for 5 minutes, then gently swirl or spread the melted chocolate using a knife, icing spatula, or toothpick.
8. Step 8: Transfer the frosted cookies to a cooling rack to cool completely. The cookies will deflate slightly as they cool. For a matte finish, let the topping set for under an hour. For a shinier look, serve soon after topping or gently warm the Andes topping before serving.
9. Step 9: Store leftover cookies tightly covered at room temperature for up to 1 week.

Tips & Variations

• Using chilled dough is crucial to manage the sticky texture and helps the cookies keep their shape.
• For extra minty flavor, try adding a few drops of peppermint extract to the dough.
• Substitute Andes mints with other mint chocolates if desired, but unwrapped pieces work best.
• Rolling the dough balls in sugar creates a pleasant texture contrast and a slightly crispy exterior.

Storage

Store the cookies in an airtight container at room temperature for up to one week. The Andes mint topping will set to a matte finish within an hour. Reheat gently if you’d like the mint topping to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze baked Andes Mint Chocolate Cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

What if I don’t have Andes mints?

If you can’t find Andes mints, you can substitute with any mint-flavored chocolate or even chopped peppermint bark for a similar effect.

Andes Mint Chocolate Cookies Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

Enjoy the delightful combination of rich chocolate and refreshing mint flavors with these decadent Andes Mint Chocolate Cookies. Soft, chewy, and perfectly sweet, these cookies feature a luscious melted Andes chocolate mint topping that adds an irresistible finishing touch.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 22–24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
• 1/2 cup (45g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 teaspoons (10ml) milk (any kind, dairy or nondairy)

Topping and Coating

• 1/2 cup (100g) granulated sugar (for rolling dough balls)
• 22–24 Andes chocolate mints, unwrapped

Instructions

1. Cream Butter and Sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for about 3 minutes until the mixture is fluffy and light in color. This process helps create a tender cookie texture. Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. This ensures the leavening agents and cocoa are well distributed.
3. Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredient mixture into the wet ingredients. Continue beating on low until just combined; the dough will be thick. Then switch to high speed and beat in the milk to achieve a thick and sticky cookie dough consistency.
4. Chill Dough: Cover the dough tightly and chill it in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential to manage the sticky dough and improve cookie texture and flavor.
5. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
6. Form and Sugar-Coat Dough Balls: Remove the chilled dough from the refrigerator. Using about 1 heaping tablespoon (approximately 25g) per cookie, scoop and roll the dough into balls. Roll each dough ball thoroughly in granulated sugar, then arrange them 2–3 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake Cookies: Bake the cookies for 10 to 12 minutes, or until the edges appear set. If by minute 9 the cookies have yet to spread properly, carefully remove the baking sheet from the oven and gently bang it on the counter 2–3 times to encourage spreading. Return the sheet to the oven to finish baking.
8. Add Andes Mint Topping: Let the cookies cool on the baking sheet for 2 minutes after baking. Then press one unwrapped Andes chocolate mint candy into the center of each warm cookie. Allow the chocolate mint to soften and melt for about 5 minutes. Afterward, use a knife, spatula, or toothpick to gently swirl or spread the melted chocolate topping over the cookie surface for a decorative and tasty finish.
9. Cool Completely: Transfer the frosted cookies to a cooling rack to cool completely. The cookies will deflate slightly as they cool. The Andes chocolate sets to a matte finish in under an hour, making the cookies easy to store, stack, and transport. For a shinier chocolate finish, serve shortly after topping or gently warm the Andes topping before serving.
10. Store Leftovers: Keep leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness and flavor.

Notes

• Chilling the dough is crucial to avoid overly sticky dough and to enhance flavor and texture.
• Rolling dough balls in granulated sugar adds a pleasant crunchy exterior and helps the cookies spread evenly.
• If the cookies don’t spread enough in the oven, tapping the baking sheet encourages spreading without overbaking.
• Using regular unsweetened cocoa powder provides a deep chocolate flavor; Dutch-processed cocoa may alter the taste slightly.
• These cookies can be stored at room temperature for up to one week when kept in an airtight container.
• For a dairy-free version, use a plant-based butter alternative and non-dairy milk.
• Ensure Andes mints are unwrapped before pressing onto cookies to avoid burning the wrappers.

Keywords: Andes Mint Cookies, Chocolate Mint Cookies, Chocolate Cookies, Mint Chocolate Cookies, Holiday Cookies, Soft Chocolate Cookies