These Andes Mint cookies are made with an Andes mint melted on top of a soft-baked chocolate cookie! Sprinkle more mint chocolate chunks on top for an indulgent treat.
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Chocolate Andes Mints Cookies
I have a real love for chocolate cookie recipes. I usually pair chocolate with peanut butter but every once in a while, I make something chocolate mint like these chocolate mint brownies or chocolate mint cookies and fall in love all over again!
These soft and chewy Andes mint cookies are the perfect combination of soft chocolate cookies with a melted chocolate mint topping. It’s a quick recipe you can whip up and have ready in about half an hour.
Why I Love This Recipe
- The topping is simple and irresistible. Once the cookies come out of the oven, place an Andes Mint on top of each warm chocolate cookie to soften.
- A cookie for the holidays. These easy Andes mint cookies are great on a platter of holiday cookies or Christmas dessert board.
Andes Mint Cookies Recipe Ingredients
Most of the ingredients you’ll need for these cookies with Andes mints are pantry-friendly.
Find the full printable recipe with specific measurements below.
- Unsweetened cocoa powder: I use natural cocoa (as opposed to Dutch-processed cocoa) to make these cookies.
- Andes Chocolate Mints: Also known as Andes creme de menthe thins, these are popular bite-sized chocolates that have a layer of mint in the middle. They come individually wrapped. You can also buy Andes chocolate mints baking cihps to sprinkle over the cookies when they’re done for even more chocolate mint flavor.
- Unsalted butter: We’re sticking to unsalted so we can control the amount of salt that ends up in the dough. Since each stick of butter can contain different amounts of salt, it’s almost impossible to adjust it when necessary.
- Vanilla extract: I prefer to use pure vanilla extract for the best flavor.
How to Make Andes Mint Cookies
In a large bowl, use a hand mixer to beat the butter and sugars together until smooth and creamy. Then beat in the eggs, cocoa powder, and vanilla until everything is smooth. Whisk in the dry ingredients and mix until everything is just combined. Chill the dough for a few minutes.
Scoop the dough onto parchment-lined baking sheets using a cookie scoop. Then gently press down on the cookie dough to flatten each cookie and bake on the middle rack until the cookies are crispy around the edges and still soft in the middle.
Now for the best part! Place an Andes Mint on top of each cookie immediately after they come out of the oven and let them sit for a few minutes on the pan.
Move them to a cooling rack and spread the melted Andes Mint over the top of the cookie. Go ahead and sprinkle on some chopped pieces of Andes Mints to give them even more flavor!
Cookie Tips
- Use a cookie scoop. It’s always a good idea to measure out the same amount of dough for each cookie as much as possible so that they bake evenly. I like to use a cookie scoop to make the job easier.
- Measure accurately. My guide to measuring flour is also great to have on hand to make sure you’re adding the right amount of flour every time.
- Easy clean-up. I always line my baking sheets with parchment paper or a silicone baking mat to make sure the Andes mint cookies don’t stick to the sheet and to also make clean-up super easy.
- Get the perfect shape. If they come out of the oven a bit misshapen, push the edges gently with a spoon to encourage them into a round shape again.
Looking to fill your Christmas cookie tray? Try this candy cane cookie recipe, M&M Christmas cookies, ginger molasses cookies, and the Grinch cookies!
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Andes Mint Cookies
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Ingredients
- ¾ cup (170 grams) unsalted butter , softened
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (80 grams) unsweetened cocoa powder
- 4 large eggs
- 2 ½ teaspoons vanilla extract
- 2 ¼ cups (292 grams) all-purpose flour , spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- 36 Andes mints , unwrapped
Optional topping: Chopped Andes mints
Instructions
- Prep. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Cream wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment, mix together the 3/4 cup butter and 1 1/2 cups sugar. Mix in 4 eggs, and 2 1/2 teaspoons vanilla. Add 1 cup cocoa powder and mix until smooth.
- Dry ingredients. In a separate bowl, whisk together 2 1/4 cups flour, 2 teaspoons baking powder, and 3/4 teaspoon salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 15 to 20 minutes.
- Scoop dough. Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm.
- Bake 8 to 10 minutes, or until the edges are slightly crisp, yet soft in the middle. Place 1 mint on top of each cookie immediately after they come out of the oven and let sit a few minutes on the pan.
- Move the cookies to a cooling rack. Using a spoon or knife, spread the melted mint on top of the cookies.
- Cool. Sprinkle additional chopped mints on top, if desired. Add after the chocolate has set for 1-2 minutes, so they don't melt. Let cookies cool before storing.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
As tempting as it may be to skip the chilling step, it is important! Even though these cookies don’t spread too much while baking, chilling helps the cookies to keep their shape and not overspread while baking.
Too much flour in your dough can cause dry and crumbly cookies. Remember to accurately measure all of your ingredients.
Chewy chocolate cookies should be crispy around the edges and soft in the middle. They will continue to bake and firm up when they come out of the oven.
Freezing cookie dough and baking from frozen is one of my favorite baking hacks! Portion dough into balls, place in a freezer-safe container and freeze up to 3 months. Bring dough to room temperature and then bake as directed.
Cool cookies completely then store them in an airtight container at room temperature for up to 3 days. For longer storage, you can easily freeze a batch for up to 3 months. Make sure the cookies have cooled completely. Then place in a freezer bag or freezer-safe container and store in the freezer. To thaw, let them sit at room temperature then enjoy!
Categorized as: American, Chocolate, Chocolate Cookies, Christmas, Cookies, Desserts, Freezer-Friendly, Holiday Cookies, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My sister sent me this recipe. I made them with my son who loves all things mint. They were a hit. Froze some to pull out during winter break. ❤️
So glad they were a hit! Thanks for your review :)
I made these cookies after seeing the recipe posted on iheartnaptime’s Instagram page. They were so delicious and easy to make. I even took some leftover cookies to my coworkers and they loved them and asked for the recipe. This is the perfect cookie for the holidays. ❤️
That’s so sweet of you to share them! So glad you enjoyed the cookies :)
I just saw this recipe on Instagram and I immediately had to go buy the ingredients to make them for an upcoming Christmas party. ❤️
Enjoy!!
these cookies are amazing and I love that they remind me of chocolate mint ice cream! thank you so much for sharing this recipe!
We love the chocolate mint combo too! So good!
One of the best cookies I’ve tried! These andes mint cookies are so easy and tasty. The kids love it. We will surely have this treat again for the holidays!
So glad you enjoyed them Sharina! Thanks for the review :)
I’d never tried melting the chocolate on top like these cookies but it’s SO good this way! Thanks for the recipe!
It makes it so easy!