Andes Mint Cookies

Published December 3, 2018. Updated December 4, 2018

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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.

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.

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

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.

Mix in eggs and vanilla extract.

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

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.

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.

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

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.

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.

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.

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