Andes Mint Cookies

December 3, 2018

Andes Mint Cookies are amazing to say the least! Decadently chocolatey and perfectly rich. They are like brownie in cookie form plus an upgrade of Andes Mints. Such a tempting holiday cookie that’s perfect for a cookie exchange or cookie tray.

Andes Mints Cookies

A Must Try Christmas Cookie!

Who doesn’t love Andes Mints? And who doesn’t love chocolate cookies? Combined the two and you get a deliciously mint flavored, festive, chocolate holiday cookie!

And don’t forget to finish them with Christmas sprinkles because they make them look just that much better.

For this recipe I used one of my favorite cookie bases (these HERE). Instead of rolling them in powdered sugar as done with those they’re baked without it, then while they’re warm a minty chocolate is added allowing it to melt so you can spread it across the top.

Andes Mint Cookies

Ingredients You’ll Need for Andes Mint Cookies

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Unsweetened cocoa powder
  • Vegetable oil
  • Eggs
  • Vanilla
  • Andes Mints Chocolates

Andes Mint Cookie Ingredients

How to Make Andes Mint Cookies

  • In a mixing bowl together flour, baking powder, and salt, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil.

Showing how to make Andes Mint Cookies

  • Mix in eggs and vanilla extract.

Showing how to make Andes Mint Cookies

  • Add flour mixture and mix until combined. Scrape bowl and fold to ensure it’s evenly incorporated.

Showing how to make Andes Mint Cookies

  • Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 minutes or until firm enough to handle.
  • Preheat oven to 350 degrees during the last 15 minutes of dough chilling.

Showing how to make Andes Mint Cookies

  • Scoop dough out and shape into 1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.
  • Flatten dough balls about halfway. Bake in preheated oven about 8 – 9 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.

Showing how to make Andes Mint Cookies

Immediately after removing chocolates from oven gently press one Andes Mint into each cookie.

Showing how to make Andes Mint Cookies

  • Let rest about 5 minutes until softened then spread over cookie.
  • Chill to set faster or transfer to a wire rack and let set at room temperature.

Andes Mint Cookies

Tips for This Recipe

  • It will seem closer to brownie batter than cookie dough batter, chilling is an absolute must. You can chill overnight in the refrigerator or freeze 45 – 60 minutes.
  • If you are in higher humidity and tend to have trouble with sticky cookie dough I recommend adding in 3 extra Tbsp of flour so dough is easier to work with you could even try using medium eggs.
  • Be sure to add the chocolates right after removing cookies from the oven. The warmth of the hot cookies will melt each chocolate making it spreadable.
  • Cut the recipe if half if you don’t plan on making them for a lot of people.

Chocolate cookies with melted andes mints on top.

I Can’t Find Andes Mints is There a Substitute?

If you are in another country or your grocery store is simply out of Andes Mints (which can happen this time of year), simply add 1/2 tsp peppermint extract to the cookie dough then melt regular milk or semi-sweet chocolate and spread over cooled cookies.

Andes Mint Cookies

Can I Make them In Advance?

You can make the cookie dough 2 days in advance, just keep it refrigerated not frozen. Cookies should keep well at room temperature for 4 or for days or refrigerated for a week. They should also freeze well for a month.

More Christmas Cookie Recipes to Try!

Andes Mint Cookies

5 from 8 votes

Andes Mint Cookies are amazing to say the least! Decadently chocolatey and perfectly rich. They are like a brownie in cookie form plus an upgrade of Andes Mints. Such a tempting holiday cookie that's perfect for a cookie exchange or cookie tray.

Servings: 48 cookies
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes

Ingredients

  • 2 1/4 cups (300g) all-purpose flour (spoon and level)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar
  • 1 cup (85g) unsweetened cocoa powder (spoon and level)
  • 3/4 cup (175ml) vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract
  • 48 Andes Mints Chocolates, unwrapped (from two packages)

Instructions

  1. In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment blend together sugar, cocoa powder and vegetable oil until well combined.

  3. Mix in eggs and vanilla extract.

  4. Add flour mixture and mix until combined. Scrape bowl and fold to ensure it's evenly incorporated.

  5. Scrape dough up the sides of the bowl (this is just a trick I use so it chills faster and more evenly). Freeze 45 - 60 minutes or until firm enough to handle.

  6. Preheat oven to 350 degrees during the last 15 minutes of dough chilling.

  7. Scoop dough out and shape into 1-inch balls (about 22 grams each). Transfer to a baking sheet lined with parchment paper or a silicone baking mat spacing them 2-inches apart.

  8. Flatten dough balls about halfway (with greased hands or cup). Bake in preheated oven about 9 - 11 minutes (they should appear slightly under-baked). Meanwhile unwrap chocolates.

  9. Immediately after removing chocolates from oven gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened then spread over cookie.

  10. Chill to set faster or transfer to a wire rack and let set at room temperature.

Recipe Notes

Nutrition Facts
Andes Mint Cookies
Amount Per Serving
Calories 117 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 32mg1%
Potassium 58mg2%
Carbohydrates 16g5%
Sugar 10g11%
Protein 1g2%
Vitamin A 20IU0%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies, christmas cookies
Author: Jaclyn

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31 Comments

  • Lynch, Patricia

    In the trash…dry, can’t till into ball…couldn’t even save it to make brownies.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that, but it sounds like the flour was possibly mis-measured or improperly measured. With the amount of oil here batter should be a brownie-like batter before going into the fridge and should be anything but dry.

  • Danielle Beadling

    I made this tonight and they are delicious. However my cookie came out flat, and does not look like your cookie (nice and plump). What did I do wrong?

    • Jaclyn

      Jaclyn Bell

      It sounds like the there may not have been quite enough flour or dough just needed to chill a little longer. It could also just be a slight variance in the brand of cocoa used.
      I’d just try adding an extra 1/4 cocoa and that should help next time.

  • Manos Karamanos

    Can I turn them into “crinkle cookies” ? You know dip them in icing sugar before cooking and then they come out like “broken”.

      • Manos Karamanos

        Thank you so much for your reply! I made them last Christmas and they were a complete success so I think it’s turning out to be kind of a tradition. I really wanted to try them that way too, since it’s such a good recipe but I thought I’d ask the expert first haha.

        From my end of the world (Greece), I wish Happy Holidays to you and yours and never stop doing what you’re doing with this!!! :D

  • Reetu

    I love this cookie with the mint chocolate, but can this cookie be made with any other chocolate that’s not mint related. I tried chocolate chips but I didn’t like it. There are some people who don’t like mint chocolate.

    Thanks

    • Jaclyn

      Jaclyn Bell

      You could use another type of chocolate based on personal preference or you could try it with a chocolate frosting.

      • Reetu

        Can you suggest a chocolate that melts the same way the Andes chocolates does. I have tried lindt and the Kirkland chocolates don’t taste the same anymore.
        Thanks

        • Jaclyn

          Jaclyn Bell

          I’d probably just add some butter or heavy cream to standard chocolate bars (like Ghirardelli) when chopping and melting so it stays a little softer rather than entirely hard and crisp.

  • Sarah Dilworth

    Love these!!! I used the link to the White Chocolate dipped cookies you gave someone who wanted to use butter instead of oil. I didn’t flatten the cookies because I felt like they spread just a bit too much. And I used half an Andes mint on each cookie (mostly cause I only had one box of mints in the pantry and I really wanted to make these). Also, the sprinkles tend to melt a bit it you put them on right away, so after I spread the melted mint on the top of the cookie, I let it set 8 more minutes before I put sprinkles on. I did crushed candy cane on some of them too. All in all, excellent!!

  • Bobbie

    Hi there, I was wondering, when they cool, does the chocolate dry hard, or does it stay soft and gooey? Thanks!

  • Ava

    I baked these for an event at my church and when I went back to get my container, there were all sold out!