Andes Mint Cookies

4.50 from 6 votes

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!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Dessert

Cuisine: American

Servings: people

Calories: 195kcal

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!

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