These Chocolate Andes Mint Cookies with an Andes mint melted on top are fudgy chocolate cookies that are perfectly thick and chewy. No need for mint frosting - just use an Andes mints to melt onto the hot cookies.
These chocolate cookies with Andes mint topping are the perfect treat to take to a BBQ, party, or to make on a regular 'ol Sunday evening with the kids.
Jump to:
Chocolate Andes Mint Cookies
If you are a chocolate and mint person, you will love these Chocolate Andes Mint Cookies. We take our thick and chewy Chocolate Cookies recipe and top each with an Andes Chocolate Mint right when it comes out of the oven. The warm cookie melts the mint which can then be spread right over the top.
You can feel free to add any mix-ins that you want to the cookies, such as chocolate chips, nuts, or toffee bits. During the holidays, you could also top them with crushed peppermint or candy canes.
Andes Chocolate Mint Cookies Video Tutorial
Andes Mint Cookie Ingredients
- Butter - you can use salted or unsalted butter. If you use unsalted you may want to add an extra ½ teaspoon of salt to the dough.
- Brown Sugar - I like to use light brown sugar for this recipe but if you want a stronger molasses flavor you could use dark brown sugar.
- Eggs - any kind of large eggs will work. It’s best if they are at room temperature so that they don’t “shock” the butter when you add them.
- Vanilla Extract - pure vanilla extract tastes best.
- Salt - we like to use sea salt.
- Baking Soda - this helps the cookies to rise and stay nice and soft.
- Flour - we use all-purpose flour for this recipe.
- Cocoa Powder - to get the best flavor, try and find a better brand of cocoa powder such as Guittard or Ghirardelli.
- Andes Mints - you will need one for each cookie, or about 24 for this recipe. They need to be unwrapped before adding them to the tops of the cookies.
How to Make Andes Mints Cookies
- Mix the cookie dough. In the bowl of a stand mixer, add the melted butter and brown sugar. Mix to combine, then add the vanilla extract and the room temperature eggs one at a time. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk, then add the dry ingredients to the butter mixture and mix on low until combined. Do not overmix!
- Chill the cookie dough. Cover the dough with plastic wrap and transfer to the fridge for at least 30 minutes, or even overnight.
- Scoop the cookies. Using an ice cream or cookie dough scoop, scoop 1.5" balls of cookie dough and place them about 2" apart on a lightly greased baking sheet (or a sheet plan lined with parchment paper).
- Bake. Bake in the preheated 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.
- Add the Andes Mint Chocolates. When the cookies are finished baking, remove from the oven and immediately place an Andes Chocolate 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.
- Cool. Transfer the cookies to a cooling rack until they have cooled completely. Enjoy!
Tips for Making Andes 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.
Storing and Freezing Instructions
- Room Temperature: store baked cookies in an airtight container at room temperature for up to 4 days.
- Refrigerator: you can make the cookie dough up to 5 days in advance, then bake when you are ready.
- Freezer- to freeze cookie dough, it's best to scoop them first, then place on a parchment lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in freezer bags where you can store for up to 2 months.
- To bake from frozen: pull frozen dough balls from the freezer and transfer to a baking sheet while you preheat the oven. You don't need to let the dough thaw completely, you just may need to add a couple of extra minutes to the baking time.
Chocolate Andes Mint Cookies Recipe
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!
Servings 24 people
Calories 195kcal
Ingredients
- 1 cup Butter melted
- 1 ¾ cups Brown Sugar
- 2 large Eggs room temperature
- 1 teaspoon Vanilla Extract
- ⅓ cup Cocoa Powder
- 1 tsp Baking Soda
- ½ teaspoon Salt
- 2 ¾ cups All Purpose Flour
- 24 pieces Andes Mints unwrapped
Instructions
- In the bowl of a stand mixer, add the melted butter and brown sugar. Mix to combine, then add the vanilla extract and the room temperature eggs one at a time.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk, then add the dry ingredients to the butter mixture and mix on low until combined. Do not overmix!
- Cover the dough with plastic wrap and transfer to the fridge for at least 30 minutes, or even overnight.
Baking the Cookies
- Preheat oven to 350 degrees F.
- Using an ice cream or cookie dough scoop, scoop 1.5" balls of cookie dough and place them about 2" apart on a lightly greased baking sheet (or a sheet plan lined with parchment paper).
- Bake in the preheated 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.
- When the cookies are finished baking, remove from the oven and immediately place an Andes Chocolate 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 until they have cooled completely. Enjoy!
Nutrition
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 259IU | Calcium: 22mg | Iron: 1mg
Here are some other Cookie Recipes we love...
- Chewy Chocolate Chip Cookies
- Chocolate Brownie Waffle Cookies
- Lucky Charms 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
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!
Cindy Berenter
Oh my goodness were these amazing! I followed the recipe exactly except when it came to cooking. I reduced the heat to 325 and the cook time to 6 minutes and they were perfect! My batch easily made 50 2-2 1/2 inch cookies.
They were SUPER simple, incredibly easy, a big hit at the cookie exchange and absolutely delicious!
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