Andes Mint Cookies

12.03.2018

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.

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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!

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Andes Mint Cookies

5 from 4 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*
Total Fat 5g 8%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 32mg 1%
Potassium 58mg 2%
Total Carbohydrates 16g 5%
Sugars 10g
Protein 1g 2%
Vitamin A 0.4%
Calcium 1.4%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies, christmas cookies
Calories: 117 kcal
Author: Jaclyn

13 comments

  • Kristin: I made these cookies this morning, and I just wanted to report back that they were delicious, and the recipe was perfect. It’s definitely a recipe I’ll make again. The only thing I did differently was to chill the dough in the refrigerator for a little more than an hour, and it was easy to roll. I don’t always have space to put a bowl in my freezer, so I’m glad that worked. I really don’t have much else to say except they were delicious, it’ll be a repeat recipe, the recipe instructions were great, and I’ve already recommended this recipe to my mom and sisters. Thanks for another great recipe, Jaclyn! December 29, 2018 at 1:36pm Reply

    • Jaclyn: I’m so glad you liked these cookies Kristin and thank you for sharing! Happy Holidays! December 29, 2018 at 6:01pm Reply

  • Reetu: Question:
    I am so used to terms like beating, creaming and stirring. But with terms like Blend and Mix I am unsure of what they mean when using a KitchenAid Mixer. Could you help clear it up for me. First time recipe came out great. 2nd time a bit dry so I might of overmixed.

    For example:

    BLEND together sugar, cocoa powder and vegetable oil until well combined.

    MIX in eggs and vanilla extract.

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

    Thank You December 20, 2018 at 8:45am Reply

    • Jaclyn: Both blend and mix are just referring to stirring with the mixer. With each of the additions you just need to beat with mixer until ingredients come together. December 20, 2018 at 9:06am Reply

  • Ruth Oram: These cookies are wonderful! They are quick to make and taste delicious. I ran out of regular Andes mints so I used some white chocolate with the peppermint. They tasted good but aren’t as pretty so I’m going to stick with the Andes. My Grandkids gave them two thumbs up. December 10, 2018 at 8:00pm Reply

  • Patricia: Jacklyn, there are hundreds of recipes like this floating around on Pinterest, but yours are by far the prettiest and most festive! Can’t wait to try these! 🙂 December 10, 2018 at 7:05pm Reply

    • Jaclyn: Thanks so much for the compliment Patricia, that’s so nice of you to say :)! December 10, 2018 at 7:51pm Reply

  • Elaine: I love chocolate cookies and wanted to try these good looking ones.
    I didn’t have anything else on hand beside After eight chocolate and my cookies are very yummy!
    Just a little taste of mint with a light taste of chocolat is all I needed :)
    Thanks for your brillant ideas. December 9, 2018 at 3:46pm Reply

    • Jaclyn: I’m glad you were able to substitute what you had on hand Elaine! Thanks for your review! December 9, 2018 at 5:25pm Reply

  • Deborah Bruce: Could I use butter instead of vegetable oil? December 7, 2018 at 1:36pm Reply

  • Kelly | Foodtasia: Brilliant! These look delicious! December 4, 2018 at 7:20pm Reply

  • Laura | Tutti Dolci: Andes mints are my favorite and these cookies look beyond perfect! December 3, 2018 at 10:25pm Reply

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