These Andes Mint Cookies are chocolate mint cookies with an Andes mint melted on top. These fudgy chocolate cookies are perfectly thick and chewy. No need for mint frosting, just use an Andes mints to melt on the hot cookies, just out of the oven. YUM!
These chocolate Andes mint cookies are the perfect treat to take to a BBQ, party or to make on a regular ‘ol Sunday evening with the kids.
For this chocolate mint cookies recipe, use an Andes mint to melt on your chewy chocolate cookie. Before your cookies are finished baking, have your Andes mints already unwrapped. As soon as you take your cookies out of the oven, put an Andes mint on top of each cookie. Give the Andes mint just a couple minutes and it will be warm and spreadable. Spread the Andes mint on the chocolate cookie, let the cookie cool and wa-lah, a delicious minty chocolate cookie!
Tips for making these double chocolate mint cookies:
- Use melted butter in this recipe. We are going for a fudgy cookie in this recipe so there’s no need to cream or aerate the cookie dough till it’s light and fluffy
- This recipe has only brown sugar and no white sugar. We are going for a dense and rich chocolate cookie.
- Use room temperature eggs so the cold eggs don’t solidify the melted butter.
- You can also substitute the vanilla for mint extract if you really love mint. I kinda like to have the flavor variations of the chocolate and then the chocolate Andes Mint. Both ways are great.
- I used a cookie dough scoop for these cookies. It made about 24 3.5″ cookies. The scoop size I used was 1.5 Tablespoons.
- I also left the dough in balls and didn’s smash them at all. The dough melted perfectly into these chocolate cookies.
Here are some other Cookie Recipes we love…
Coconut Chocolate Chip Cookies
No-Bake Peanut Butter Cornflake Cookies
These Andes Mint Cookies are chocolate mint cookies with an Andes mint melted on top. These fudgy chocolate cookies are perfectly thick and chewy. No need for mint frosting, just use an Andes mints to melt on the hot cookies, just out of the oven. YUM!
- 1 cup butter melted, I used salted butter so if you use unsalted butter, just increase your salt to 1 tsp for this recipe
- 1 3/4 cup Brown Sugar
- 2 large eggs room temperature so the cold eggs don't solidify the melted butter
- 1 tsp Vanilla
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cup flour
- 24 pieces Andes Mints unwrapped so you can put them on the cookies as soon as they are finished baking.
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In a small pan on the stove, melt the butter. Add the butter and brown sugar to an electric mixing bowl. Mix
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Add the room temperature eggs, vanilla, cocoa powder, baking soda, and salt. Mix again until combined. Add the flour and mix again.
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Rest the dough in the fridge for 30-60 minutes. (This will produce a very thick and fudgy cookie dough)
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Preheat oven to 350 degrees
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Using a cookie dough scoop, drop by 1.5 Tablespoon balls on a cookie sheet.
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Bake in a 350-degree oven for 8-11 minutes or until the center of the cookie is baked and not doughy and the edges of the cookies are firm.
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Unwrap the Andes Mint while the cookies are baking. When the cookies are finished baking, place an Andes mint on top of each chocolate cookie. The hot cookie will melt the Andes mint within a minute or two. Use a knife to spread the melted mint chocolate on the cookie.
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Transfer the cookies to a cooling rack and let the Andes mint set until firm. If you're making these on a warm day you can put the cookies in the fridge to speed up the cooking process. Enjoy!
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