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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Jill
Oh my these look tasty. Mint Chocolate is my favourite. I call Andes mints Pillow Mints all the time. I actually just tossed a bunch into cowokers gift (mugs filled with hot coco and sheet masks and some tea and candy). I cannot wait to make these.
Ave
These cookies look mouthwatering! I’m a big fan of Andes chocolate mints but I have never used them in recipes. Have to make these cookies soon!
Anjali
You have just combined my two favorite things: Andes mint chocolates and chocolate chip cookies!! These were so delicious – made a big batch and gave some to my friends and family too!
Brianna
I can’t get enough of Andes mints, these cookies were positively divine!
Krista B
Do you have to use mint extract or do you think vanilla extract would work okay as well?
Beth Pierce
You could use vanilla extract. It might be just as delicious albeit different.
Sandra McCollum
Such a fantastic holiday treat! My kids enjoyed it!
Kristi Mooney
I made this recipe for my thanksgiving and my whole family loved it they were gone in 2 days!! I recommend this recipe it was so good!!
Beth Pierce
Thanks so much Kristi! So glad that you and the family liked them!!
Patricia
Oooo! Not only do these look lovely, but the Andes Mint candies! Brilliant! Such a great treat.
Erin | Dinners,Dishes and Dessert
These delectable Andes Mint Cookies are mouth watering!
Amanda
Making these now and think it would be easier to scoop into cookies before chilling. The dough is hard to scoop after refrigerated.
Beth Pierce
Gotcha! Thanks for the tip. So many factors come into play when making cookies. How soft was the butter, how cold is your house and refrigerator temperature. How long did you work the dough. It all come into play.
Megan Ellam
These look tooooo good. Just saying! Totally inspired to get my cookie-on tomorrow. Thanks for sharing.
Faraj
That swirly creamy center looks phenomenal, and the recipe way easier than I thought from how good the finished product is! Thank you for a great recipe!
Beth Pierce
Thanks so much Faraj! So glad that you liked them!
Jamie
Oh I love andes mints so am so intrigued by melting this into a cookie. Great idea, I’m saving this to try it!
Adriana
Absolutely love Andes chocolates I need to make this cookies. Perfect gourmet gift too!
Genevieve
These cookies look amazing and sound delicious!
Sadia Malik
They look absolutely gorgeous and combined with mint which is my favorite flavor just yum.
Sally
Hello – These cookies look so yummy. Would they freeze well if baked first? Thank s for sharing.
Beth Pierce
Yes they will freeze well if baked first. I would flash freeze them first so they are stack-able. Place them on baking sheets (not touching) and put them in the freezer. Once frozen you can stack them in a freezer container. For even more protection you can place them in a freezer bag and place them in the freezer container. When defrosting remove frozen from packaging and lay in single layer uncovered until thawed (a couple of hours). Then you can store in airtight container.