Andes Mint Cookies
Updated January 15, 2021
Quick Summary
Andes Mint Cookies-soft and chewy chocolate cookie topped with an Andes Mint that melts into the cookie, creating a divine chocolate mint frosting! The perfect cookies for the holiday season!
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I love Christmas stockings. They are fun to fill and the possibilities are endless. I even loved stockings when I was a kid, maybe even more than the gifts under the tree. Our stockings changed from year to year, but my dad always included a few of the same items every single year, they were tradition! He always put in an orange, candy canes, chapstick, socks, gum, a Christmas letter, and Andes mints. Now, we do the same for our boys.
The Andes Mints were always my favorite. You know, the chocolate mints in the shiny green wrapper. I would beg my brother and sister to give me their mints…I would offer to trade my orange, but they would never take me up on my offer, ha! BUT I could convince them to donate some of their mints to make COOKIES! That’s right, we would make Andes Mint Cookies every year, they are a Christmas favorite!
Andes Mint Cookies are soft and chewy chocolate cookies that have a melted Andes Mint on top. The KEY to these cookies is to place the Andes Mint on top of the cookies when they are still warm so the mint melts onto the chocolate cookie, creating a chocolate mint frosting. They are DIVINE!
Andes Mints
You HAVE to have Andes Mints to make these cookies, the mints are the star ingredient. So where do you find Andes chocolate mints? Most stores have them, look in the candy aisle. They come in a green box with green packaging. The official title is Andes Creme De Menthe Thins…they sound so fancy, huh? They are the KEY to making these cookies!
If you can’t find them at your grocery store, you can order them online here. Note-this recipe makes about 36 cookies and one box has 28 mints so you will need to buy two boxes. You can eat the extra mints:)
How to Make Andes Mint Cookies
The chocolate cookies are easy to make and the Andes Mints make them extra special! Let’s get started!
- Preheat your oven 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake!
- Now it’s time for the special mints! Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
- Transfer cookies to a cooling rack and cool completely so the mint chocolate can set up. The mints will harden when the cookies are cool.
How to Store Andes Mint Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4 days. If you stack the cookies, make sure you put a piece of parchment paper in between the layers so the cookies don’t stick together.
You can freeze Andes Mint Cookies. Place cooled cookies in a freezer bag or container and freeze for up to 2 months. FYI-these cookies are REALLY good frozen. They remind me of the Thin Mint Girl Scout Cookies…we like to eat those frozen too:)
Christmas Cookie Tradition
Add Andes Mints to your shopping list and bake up a batch of Andes Mint Cookies for Christmas. They are a great addition to any cookie platter and they are Santa approved. The chocolate mint combo is perfection!
And if you get Andes Mints in your stocking, turn on the oven and bake a batch of cookies on Christmas day! I know your family and friends will love these chocolate mint cookies!
More Christmas Cookies:
- Snickerdoodles
- Mexican Wedding Cookies
- Peanut Butter Blossoms
- Chocolate Peppermint Crunch Cookies
- Hot Cocoa Cookies
- Shortbread Cookies
Andes Mint Cookies
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 36 Andes Chocolate Mints, unwrapped
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
- Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
- Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.
Notes
Nutrition
Have you tried this recipe?
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Love these Andes Mint cookies. I used a small cookie scoop and only 1/2 mint per cookie. Doing this I got 56 cookies. I used Irish butter and King Arthur cocoa & flour. They are delicious! They are soft and just the right amount of mint. I will definitely make these again. Thank you for this recipe.
Nice! Thanks for sharing!
Can I use sweetened cocoa powder instead?
Yes!
Easy to make using simple ingredients! And they are delicious! I made these for our annual cookie exchange and can’t wait to give them out!
Yay! Have fun!
Great recipe.
Turned out great, Family loved them!
I just bake but don’t eat the sweets that I bake. Lol
Wow! These cookies were easy to make, look terrific and taste delicious. This is going to be a new favorite at our home.
Glad you loved the cookies.
Hi Maria, love your recipes! Wondering if I can make the dough ahead of time, and chill overnight before baking?
Excellent cookies! Already rave reviews!! Just the right amount of Mint to chocolate ratio! Thank you for another amazing recipe!!
You are welcome!
Yes!!
So quick, easy and good!
I baked them only 8 minutes and then only put half a mint on them (full mint made the chocolate drip off edges which is fine but half looks cleaner and is still plenty! )
Perfect!
These were excellent, I added some Andes pieces to the dough also.
Made these for the first time last year! We love them. I sprinkled the tops with a bit of crushed candy cane. Thank you for a worthy addition to my cookie baking at the holidays! Will be making them again this year!
A holiday favorite indeed!
I love the chewy texture of these cookies, as well as the minty chocolate combination! I used Hershey’s Special dark chocolate cocoa powder and also sprinkled the warm frosting with more Andes Mints Creme de Menthe baking bits. They look so pretty and everyone raved about them!
YAY!
Easy and delicious!
These cookies are always on our Christmas baking list! accidentally bought Becel plant based butter and they still turned out awesome crisp and chewy perfection
The best cookies!
Oh my gosh these are AMAZING!!!! They blew my mind!!!! They are so rich and so fudgey! I made mine large and added 2 mints on top, I also put a sheet of tin foil over them to melt my candies better. These are absolutely killer!
They are the BEST!
These are the best especially with chopped mints mixed into the dough. I substituted Ghirardelli peppermint squares chopped in cookie and melted on top when I couldn’t find Andes mints.
Thanks for the substitution idea!
These have become a Holiday tradition! They are the perfect amount of sweet and so unique! My whole family(including three picky kids) love these! Nobody will have these cookies at your get-together. Since I leave them on the baking tray, I cook them closer to the 8 minutes and they turn out perfect.
They are a tradition at our house too!
These cookies are amazing for mint lovers like myself! They freeze well too. I actually add 1/2 tsp. peppermint extract to kick up the mint. A Christmas favorite!
Nice!!
I have made these a couple of times and they are my FAV! Now I’m wondering if I can make the dough ahead and either keep it in the fridge or freeze it until ready to bake. If keeping in fridge, how long would that last? Or do you recommend rolling into cookie balls and freezing the dough? Thanks!
Both work! You can chill the dough in the fridge for up to 72 hours. You can freeze the cookie dough balls for 2-3 months, make sure the air is out of the freezer bag so they stay fresh. You can also freeze bake cookies for up to 3 months.
I just made these today and they are fabulous. I cooked mine 9 minutes and they turned out perfect. To us, they taste just like Thin Mints, but soft and chewy instead of crunchy. And we can make them anytime of the year. 🙂
I am so glad you loved them!
These were amazing! First cookies I made from the new cookbook. The use of the old school Andes mint chocolate drew me. They did not disappoint. Soft and chewy on the inside. Nice mint icing with the chocolates. Can’t wait to make again.
I am so glad you loved the cookies! One of our very favorites!
I made this tonight my husband & I loved it!!
YAY!
I’ve made these a ton of times… but this week I made the recipe without the Andes mints and used dark chocolate chips for a regular double chocolate chip cookie and they were bomb!
Nice!
Love these cookies so much! Been making them for a while and very delicious and easy for a beginner to moderate baker. It’s so fun and tasty 10/10 would recommend it!
I am so glad you love the cookies.