Andes Mint Cookies are a soft-baked chocolate cookie loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They’re amazing straight from the oven.
Andes Mint Cookies
I meant to post this recipe before Christmas, but time and life got away from me. So, I’m sharing these treats with you now.
And the timing may be perfect, because while treats abound in December, who doesn’t enjoy some baking inspiration in January?
Especially when it is soft chocolate, minty, warm-from-the-oven cookie inspiration.
Andes Mint Cookies Recipe
This is a straightforward cookie recipe with one little extra step for a fantastic minty cookie.
Right after you take them out of the oven, place a mint on top of the cookie, let it melt and gently spread it around.
Those melting Andes mints on top of the chewy chocolate cookies is truly irresistible.
Chocolate Mint Cookies
These cookies are great when they have cooled, but my favorite way to eat them is when they’re still warm, and melted.
Here’s a tip for you! I like to freeze these cookies and reheat them in the microwave until perfectly chewy and melty again when I’m ready to serve them.
These cookies will freeze nicely for up to 3 months when kept in an airtight container.
Andes Candies Cookies have been a hit wherever I bring them and they have a ton of great reviews on Pinterest. They’re one of my most popular cookie recipes for a reason!
If you love chocolate and mint, try these mint chocolate chip cookies too. And these Mint Chocolate Chip Truffles are always fun for mint lovers too!
Feeling a little ambitious today? How about some Homemade Andes Mints for the cookies?
In the mood for more cookie baking? Chocolate Turtle Cookies and Chocolate Covered Marshmallow Cookies, and Chocolate Dipped Chocolate Chip Cookies are all pretty awesome.
Caramel Stuffed Double Chocolate Cookies are an unforgettable cookie that you should probably add to your list. Once you’ve tried any of these, you’re going to have a whole new list of favorite cookies.
Andes Mint Cookies
Ingredients
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon mint extract
- 1 egg
- 1 cup flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup Andes mint baking pieces
- 24 Andes mints
Instructions
- In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
- In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
- Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
- Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
- Remove them from the oven and immediately place 1 and ½ Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.
Recipe Video
Nutrition
{originally published 1/29/15 – recipe notes and photos updated 1/7/21}
Try these other fun cookie recipes!
Caramel Stuffed Pretzel Cookies
Pumpkin Toffee Cookies with Brown Butter Glaze
Shinee says
Wow, Mallory, these cookies look amazing! Chocolate and more chocolate on top. Yum!
Amber @ Dessert Now, Dinner Later! says
I love the marbled look of the melted Andes mint on top! And I can’t believe these were in the freezer! They look totally fresh!
Kelly says
Chocolate mint cookies are always a favorite no matter what time of year! Love all that melty chocolate on top, these look so good!
Anne says
I will make these with my great grands when they come over for valentine surprises!
Ashley says
I’m assuming the cocoa is to be added to the dry ingredients? I see no mention of it on the process, only in the ingredients.
Mallory says
Yes. That is correct. I will add it to the recipe.
Britt says
Hi! Is the cocoa unsweetened???
Mallory says
Yes!
Lisa | Garlic & Zest says
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Mallory says
Thanks, Lisa.
Jessica says
I’m wondering if anyone has actually made these cookies? Yes they LOOK amazing but I followed the recipe to a T – the only things g I did differently was
Double it – and they did not turn out last inning like this. They are flat. More like crisps. I even chilled the dough overnight. Currently in the process of letting them return to more of a room temp so I can add more flour. Oven temps were all accurate too btw.
Erica says
Maybe your baking soda is old? I just made them and I even omitted the chilling time and popped them directly in the oven – they turned out delicious and looked just like the picture. Definitely a new family favorite! Thank you for sharing this recipe! 🙂
Alley says
I also doubled this recipe and chilled overnight. Mine also turned out very crispy and tiny — I think my literal take on 1″ balls may have been my undoing. Next time I’ll roll them larger and not chill as long. They ended up closer to the consistency and taste of thin mints (which is fine by me!). Oh, and I just purchased all my ingredients, so it wasn’t from old baking soda. Thanks for the recipe!
Whitney says
I divided my dough by hand into 18 balls, since the recipe says it makes 18. I was worried about overcooking since chocolate is difficult to gauge browning. The balls look a little larger than 1” to me. They look closer to 1.5-2”. My cookies turned out like the photos here.
Judy says
I make the same old Christmas cookies year after year so decided to give these a try at my son’s suggestion. They are a decadent and delicious cookie. Turned out perfect. My new favorite!
Sara says
I made these today. I doubled the recipe. It seemed like there was a lot of cocoa—but all worked out well!! The cookie is a nice, soft cookie. I made sure to bake each cookie sheet for 8min and left them on the cookie sheet as the Andes Mint melted on the top of the cookie. The chocolate cookie is almost like a small brownie (texture). Good recipe. I will put this in my recipe box for next year!
Rachel says
Hi! Can you tell me what Ande’s baking pieces are? I’m from Canada & wondering if this is another one of those ingredients I can only get in the states…
Tina says
They are in a bag, similar to chocolate chips. If you can’t find them, I wonder if breaking up Andes Mints would work.
Whitney says
I could not find the Andes baking pieces this year, so I chopped up about 25 Andes mints and that equals out to 3/4 cup!
Judy says
I’ve made these twice with no problems at all. Very good. We love them.
Lisa Kim says
Great looking recipe. Before I start, I wanted to clarify how many Andes pieces I will need. If it’s 1.5 per cookie, and you make 18 per batch, do we need 27, not 24? I don’t know how many come in a box, so not sure if it matters or not. Thanks!
Mallory says
Yes, 27 is probably a more accurate number. I’m not sure how many come in a box either.
Tuesday says
The ones I found at the grocery store had 28 pieces per box.
Whitney says
28 come in the boxes in my town!
Shawna says
i only used 1 andes mint for the icing, 1.5 felt like too much for me.
Caroline says
Unsalted butter?
Mallory says
I used salted. You can use unsalted, just up the amount of salt a bit.
Tuesday says
I made these for Christmas, and they turned out wonderful!!! You’re right – they’re better right out of the oven, but they’re still delicious the next day. I baked them for 9 minutes. I only used one Andes mint on top, and it was plenty. My cookies looked exactly like the pictures. They were soft and were like a mixture between a brownie and a cookie. I couldn’t find the Andes mint baking pieces, so I just used regular Andes mints and cut them up into smaller pieces. Love these cookies!
Whitney says
Hi! I made these last Christmas (2017) and they were a huge hit with everyone who ate one. So, I’d like to make a lot ahead of gifting time. In your post, you mentioned freezing the cookies. Should I freeze the dough before cooking and then thaw or should I freeze the entire cookie after they are baked and cooled? I guess I want to know your freezing method!
Erin says
I would like to know her freezing method too
Betsy says
A new fav! We used 1 mint on top and decorated with sprinkles. My 13 year old son is in love. Thank you!!!
Elena says
These look amazing!! I’m so making these for Christmas!
Tara says
How do you roll the balls before refrigerating??? The dough is super sticky and won’t roll. Am I suppose to refrigerate before rolling!??
Tyler says
These cookies are amazing! Sweet but amazing! Now I see why it’s such a small batch cause cookie satisfies my taste buds! Milk would be good with these haha
Leanne says
Made these with my kids Christmas eve. Absolutely delicious! One of the best cookies I’ve made.
Betty says
I would love to try these. Do you know if I can use gf flour? When I have family visiting , I have to try to make things that are gf for my daughter-in-law and granddaughter. I hope there is a way to do it , as these look yummy.
Mallory says
I’ve never tried it so if you do, let us know how it goes!
Heather Curran says
Can I make this dough ahead and freeze to bake a bit later?
Mallory says
I’ve never tried it, but that should work.
Japner says
Greased or ungreased baking sheet?
Khristine Valdez says
I made these for a cookie exchange party and couldn’t stop eating them myself. My family loved them! This recipe is a keeper and will make every year for the holidays, they were soooo good!
Mary says
I’m thrilled they are a hit with your family!
LivNLaVidaMomma says
These are fantastic!! Minty. Chewy. Chocolate. Perfect!
Mary says
I’m thrilled to hear the brownies are a hit!
Heidi Evans says
I, too, doubled the recipe and the dough was too dry even before I got all the flour mixture in. I searched other recipes and found they called for more butter. Added another 1/4 cup butter MELTED and it solved the problem.
Mary says
I am glad that worked for you, Heidi. Thank you for sharing.
Beverly Kohl says
why can’t i print this recipe
Mary says
Hmm It printed great for me. It might be something in your settings, Beverly.
Beth Mick says
Made these today for son in law. Had to sample them. Really good. Thanks for the recipe!
Mary says
You are quite welcome, Beth. I have a feeling you are his favorite mother-in-law. 🙂
Rose says
I made this recipe at our church “Family Camp” cookie bake-off. I tied for 2nd place! They are so good!
Thank you for sharing this recipe.
One question though. Can I freeze the dough before baking?
Mary says
Hi, Rose! I’m glad everyone loved the cookies. You should be able to freeze the dough in advance without an issue. Happy baking!
Lisa says
I just finished baking a single batch of these cookies. I did not chill dough but I do weigh my ingredients and I used Andes candies peppermint (red & white)on top which makes them more festive for Christmas. They are amazing and they made 24 cookies.
Mary says
I’m glad you loved the cookies, Lisa! Merry Christmas, and happy baking.
Pam says
These are great! I made them last Christmas and they now are on our “must have” cookies ;o)
I’ve looked at other recipes online for similar cookies, but this one is my favorite.
Mary says
I’m thrilled that you love them!