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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
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…
They are in a bag, similar to chocolate chips. If you can’t find them, I wonder if breaking up Andes Mints would work.
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!
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!
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!
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.
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! 🙂
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!
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.
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!
Thanks, Lisa.
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.
Yes. That is correct. I will add it to the recipe.
Hi! Is the cocoa unsweetened???
Yes!
I will make these with my great grands when they come over for valentine surprises!
Chocolate mint cookies are always a favorite no matter what time of year! Love all that melty chocolate on top, these look so good!
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!
Wow, Mallory, these cookies look amazing! Chocolate and more chocolate on top. Yum!