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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 1/2 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{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
Me again…I make this recipe every year because it’s such a huge hit. For anyone desiring a smaller cookie this year I made them half the size, so 36 cookies from one regular sized batch that usually produces 18. I baked them for 7 minutes and put half an Andes mint on top. They came out perfect!
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.
I’m thrilled that you love them!