Andes Mint Cookies

These delectable Andes Mint Cookies will hit your sweet spot just right. They are slightly crispy on the outside, slightly chewy on the inside, and smothered with the delicious taste of Andes mint candies. They are perfect for holiday parties, gift-giving, and potlucks. They make beautiful Christmas cookies and additions to your cookie trays.

Delicious Andes Mint Cookies

Indulge in the perfect combination of chocolate and mint with this easy-to-follow recipe for delicious Andes Mint Cookies. These cookies are the perfect treat for any occasion. We have always been huge fans of Andes Creme De Menthe Thin Mints. I remember when my parents used to take us to some high-end hotels, and they would leave these delicious mints on our pillow at night. 

These delectable cookies will hit your sweet spot just right. The dough can be mixed up the day before, stored in the fridge, scooped out, and baked. When pulled out of the oven, a scrumptious Andes mint is placed on the top, melted, and spread out with a spatula. Can you say scrumptious? If you like these cookies, try chewy chocolate chip cookies, double chocolate chip cookies, oatmeal raisin cookies, and chocolate crinkle cookies.

Andes Mint Cookies Ingredients

For this recipe, you need all-purpose flour, baking soda, salt, unsalted butter, brown sugar, brewed coffee, chocolate chips, peppermint extract, eggs, vanilla extract, and Andes Mints.

How to make Andes Mint Cookies

First, whisk together the flour, baking soda, and salt in a medium bowl. Go ahead and set that aside. You will be back to it shortly.

Grab a saucepan and, over low heat, cook the butter, brown sugar, and coffee until creamy and melted. Make sure you stir frequently. Remove the pan from the heat and mix in the chocolate chips and the mint extract. Let the mixture cool for a little bit. Beat in the eggs one at a time. Then stir in the vanilla extract.

Then, stir the dry ingredients into the wet ingredients in four parts. Cover and refrigerate the dough for several hours up to overnight. Scoop the cookie dough balls onto well-greased or parchment paper-lined baking sheets and bake. Remove the cookies from the oven and allow them to cool for one minute. Place one unwrapped Andes Mint on each cookie and allow it to melt for a few minutes. Swirl the Andes mint with a spatula or the back of a spoon. Finally, carefully remove the cookies to cookie cooling racks.

What are Andes Mints?

Andes Chocolate Mints are petite rectangular confectioneries with one mint layer sandwiched between two chocolate layers. They are wrapped in green foil with their company logo and usually come in multi-packs. They are available in your local grocery stores and sometimes Walgreens or CVS.

Recipe Tips

• Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife. It promotes even baking and browning, reduces spreading, and eliminates sticking.
• Use parchment paper or silicone mats to line your baking sheets.
• Leave 2-2 1/2 inches between each dough ball for spread and so the heat circulates well between the cookies.
• Always preheat the oven and load your cookies on the middle rack in the center of the oven.
• Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough has been chilled enough so the cookies do not spread too much and to test baking time.
• For optimal flavor, do not overbake these cookies. They are best left soft and chewy with just slightly crispy edges.

Storage

Store baked cookies after they are thoroughly cooled and the chocolate is set in an airtight container at room temperature for up to one week.

To freeze, place thoroughly cooled cookies in a sturdy freezer container with parchment paper between the layers and freeze for up to 2 months.

More Cookie Recipes

Thick Chocolate Chunk Cookies

Almond Joy Cookies

Flourless Peanut Butter Cookie

Sugar Cookies

Lemon Ricotta Cookies

Ginger Snap Cookies

Andes Mint Chocolate Cookies

An easy soft, and chewy chocolate cookie topped with an Andes mint that is melted and swirled on the top.  This is a family and friend favorite cookie, and they just can not get enough of them.

5 from 38 votes

Print Pin Rate

Course: cookies

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 36

Calories: 167kcal

Author: Beth Pierce

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter
• 1 1/2 cups brown sugar
• 2 tablespoons fresh brewed dark coffee
• 2 cups semisweet chocolate chips
• 1/2 teaspoon mint or peppermint extract
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 30-40 Andes mints unwrapped

Instructions

• In a small bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large saucepan over low heat, cook butter, brown sugar, and coffee until creamy and melted, stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time. Stir in the vanilla extract. 
• Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and chill the dough for 2 hours up to overnight.
• Preheat oven to 350 degrees f. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookies about 2 inches apart. Bake for 8-10 minutes. Do not overbake.
• Let sit for 1 minute before placing Andes mint on the top of the cookie; gently press 1 mint on the top of each cookie. Allow it to set for 1-2 minutes to fully melt. Swirl with a small spatula or the back of the spoon.

Notes

• Use parchment paper or silicone mats to line your baking sheets.
• Always preheat the oven and load your cookies on the middle rack in the center of the oven.
• Make the first batch a test run.  Bake one or two cookies. This allows you to make sure the dough has been chilled enough, so the cookies do not spread too much, and to test baking time.
• For optimal flavor, do not overbake these cookies.  They are best left soft and chewy with just ever so slightly crispy edges.
• Store baked cookies after they have fully cooled and the chocolate has been set in an airtight container at room temperature for up to one week.
• To freeze, place fully cooled cookies in a sturdy freezer container with parchment paper between the layers and freeze for up to 2 months.

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 83mg | Fiber: 1g | Sugar: 13g | Vitamin A: 136IU | Calcium: 18mg | Iron: 1mg

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