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 mint cookies are the perfect treat to take to a BBQ, party or to make on a regular 'ol Sunday evening with the kids.
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Andes Mint Cookies Video Tutorial
Mint Chocolate Cookie Recipe
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't smash them at all. The dough melted perfectly into these chocolate cookies.
Make-Ahead Cookie Dough
- Fridge- You can make the cookie dough ahead of time. It will last in the fridge for a couple of weeks in an airtight container.
- Freezer- Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3-4 months. You can also store the cookie dough in small Tupperware containers. When you know you're ready to bake the cookies, take the dough out of the freezer and thaw in the fridge for 24 hours before you need it.
- To Bake Frozen Cookie Dough Balls: Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Storing Baked Cookies
You can also store the cookies already baked.
- Airtight Container- If you want to store the cookies already baked, just place them in a container with a lid. They will stay fresh for a few days.
- Freezer- If you haven’t tried this method, you’re missing out. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes and you’ll have an extra chewy cookie to enjoy. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
Optional Add-Ins
- Nuts: just about any kind! Toast them in a saute pan about 5 minutes first or lightly toast them in the oven before adding to the dough.
- M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
- Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!
- Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
- Flavored Morsels: butterscotch chips, chocolate chips, caramel bits, or Heath pieces.
Andes Mint Cookies
Ingredients
Ingredients for Andes Mint Cookies
- 1 cup butter melted, I used salted butter so if you use unsalted butter, just increase your salt to 1 teaspoon for this recipe
- 1 ¾ cup Brown Sugar
- 2 large eggs room temperature so the cold eggs don't solidify the melted butter
- 1 teaspoon Vanilla
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ teaspoon salt
- 2 ¾ cup flour
- 24 pieces Andes Mints unwrapped so you can put them on the cookies as soon as they are finished baking.
Instructions
How to Make Andes Mint Cookies
- In a small pan on the stove, melt the butter. Add the butter and brown sugar to an electric mixing bowl. Mix
- Add the room temperature eggs, vanilla, cocoa powder, baking soda, and salt. Mix again until combined. Add the flour and mix again.
- Rest the dough in the fridge for 30-60 minutes. (This will produce a very thick and fudgy cookie dough)
- Preheat oven to 350 degrees
- Using a cookie dough scoop, drop by 1.5 Tablespoon balls on a cookie sheet.
- 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.
- 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.
- 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!
Nutrition
Here are some other Cookie Recipes we love...
- Chewy Chocolate Chip Cookies
- Chocolate Brownie Waffle Cookies
- M and M Cookies
- Snickerdoodle Cookies
- Cranberry Orange Cookies
- Eggnog Cookies
- Molasses Cookies
- Gingersnap Cookies
- Coconut Chocolate Chip Cookies
- Monster Cookies
- More Cookie Recipes
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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!
Susan
Hi. While these cookies tasted great they were as flat as pancakes. Can you give me any suggestions as to what I did wrong? Thanks