These delectable Andes Mint Cookies will hit your sweet spot just right. They are slightly crispy on the outside, slightly chewy inside, and smothered with the delicious taste of Andes mint candies.
These delectable cookies will hit your sweet spot just right. Mix the dough up one day in advance, store it in the fridge, scoop it out, and bake. When pulled out of the oven, a delicious Andes mint is placed on the top, melted, and spread out with a spatula.
They are perfect for holiday parties, gift-giving, and potlucks. They make beautiful Christmas cookies and are great additions to your holiday cookie trays. I love to include them on my trays with chocolate crinkle cookies, thumbprint cookies, and eggnog cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted. If using salted butter, eliminate the added salt.
- Coffee: I use a couple of tablespoons of dark black brewed coffee. You can substitute 1/2 teaspoon of espresso powder mixed with two tablespoons of cold water.
- Mint extract: or peppermint extract
- Vanilla extract: the pure stuff, please
- 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.
How to Make Andes Mint Cookies
First, whisk the flour, baking soda, and salt in a medium bowl. Set that aside; you will be back to it shortly.
Grab a saucepan and cook the butter, brown sugar, and coffee over low heat until creamy and melted. Stir frequently. Remove the pan from the heat and add 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.
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.
Preparation Tips
- Measure the flour correctly by spooning it into a measuring cup and leveling it off with a kitchen knife. This method promotes even baking and browning, reduces spreading, and eliminates sticking.
- Leave 2-2 1/2 inches between each dough ball to allow for spreading and so the heat circulates well between the cookies.
- Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough has chilled enough so the cookies do not spread too much and to test the baking time.
- Do not overbake these cookies for optimal flavor. They are best left soft and chewy with just slightly crispy edges.
Store and Freeze
Store the cookies in an airtight container on the counter at room temperature for up to 5 days. Alternatively, freeze them in a sturdy, airtight container with parchment paper between the layers for up to 3 months.
More Cookie Recipes
Andes Mint Cookies
Ingredients
- 2½ cups all purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter
- 1½ cups brown sugar
- 2 tablespoons fresh brewed dark coffee
- 2 cups semisweet chocolate chips
- ½ 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
- Measure the flour correctly by spooning it into a measuring cup and leveling it off with a kitchen knife. This method promotes even baking and browning, reduces spreading, and eliminates sticking.
- Leave 2-2 1/2 inches between each dough ball to allow for spreading and so the heat circulates well between the cookies.
- Make the first batch a test run. Bake one or two cookies. This will allow you to ensure the dough has chilled enough so the cookies do not spread too much and to test the baking time.
- Do not overbake these cookies for optimal flavor. They are best left soft and chewy with just slightly crispy edges.
Nutrition
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April
These were the BEST! Loved that little swirl of melted Andes chocolate on top, OMG sooooo yummy.
Beth Pierce
Thanks, April! We love them too!
Michelle
We love chocolate and mint together, so I wanted to add a chocolate mint cookie to our Christmas tray this year! These turned out delicious and are very pretty! I sprinkled the tops with a bit of sanding sugar but otherwise didn’t change a thing.
Beth Pierce
Thanks, Michelle! So happy tht you liked them! Great tip!
Allison
I love the minty chocolate flavor combination, so I knew I had to make these immediately! They were so easy, and if you didn’t know, check your local dollar tree for the Andes chocolate!
Beth Pierce
Thanks for the tip, Allison!
Krista
I can totally see myself grabbing one (okay, maybe three) of these at a potluck or family gathering. Who doesn’t love a cookie that’s got that crispy-chewy thing going on, plus the awesome combo of chocolate and mint?
Melissa
Love Andes mints – these cookies are so delicious! Cant wait to make them again!
Beth Pierce
Thanks, Melissa! So glad that you enjoyed them!
Daisy
Question: I’m not a coffee drinker so I don’t have any on hand. I don’t mind it in desserts. Is there a substitution or can it be omitted? Thanks!!
Beth Pierce
You can omit it.
Kim Roberts
As far as I’m concerned, there is never a bad time for Andes everything! I bet they’re great for holiday baking, but I’ll be enjoying these all year. They’re my new favorite!
Beth Pierce
Thanks, Kim! So happy that you like the Andes cookies! We love them too!
Casey Brandt
I cannot express how much I loved these cookies! They were AMAZING! Can’t wait to make them again.
Beth Pierce
Thank you, Casey!
Tayla
I made a batch of these cookies last night and they were fantastic! Even better than the Crumbl version!
Beth Pierce
That is awesome! Thank you!
Chenee Markel
Andes is my favorite candy so I knew I would love these cookies. They are perfect in everyway. I shared them with the neighbor and now she is baking them. She said they are the best cookie she has had in years.
Beth Pierce
My neighbors love them too!
Angela
Love Andes Mints!! These cookies are incredible. Best flavor ever!
Beth Pierce
Thank you, Angela!
Rose Vassallo
Made these cookies and they are yummy, thank you for sharing your recipe.
Beth Pierce
My pleasure. Rose! I am glad that you liked them!
Jennifer
Mint and chocolate? Yes, please! I love the combo, and these sound amazing.
Beth Pierce
Thanks, Jennifer! Enjoy!