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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Renee
OMGoodness! These chocolate mint cookies are so festive and tasty, and so easy to make, too!
Beth Pierce
Thanks, Renee! So glad that you liked the mint cookies.
Dannii
I love anything with mint and these cookies were amazing. I will definitely be making them again.
Beth Pierce
Thanks, Dannii! I am so glad that you liked them!
Karlie
YES! I love a chewy cookie, and the addition of coffee in these goes really well with the chocolate and mint flavors.
Jill
I love Andes mints just by themselves so I had to try your cookies. They are absolutely delicious. Definitely a keeper!
Beth Pierce
Thank you, Jill! So glad that you liked them!
Vicky
These cookies are an absolute game-changer for anyone with a sweet tooth or a love for the refreshing combination of chocolate and mint. My kids always get Andes Mints at Christmas and now I know they will be saving some to use in these cookies!
Thena Franssen
Great flavor and taste! Love the texture of these cookies and the added mint!
Fransic verso
This looks so yummy. I love the topping on it and how it looks. Thank you for sharing this amazing recipe!
Eileen M Loya
Awesome! Now I know what to do with the Andes Mints that I received as a gift this Christmas. I am going to make this for the New Year. Perfect for our family’s movie night.
April
These ANDES MINT COOKIES look like they taste amazing! I can’t wait to try these out!
Rosey
I always keep Andes mints around if I know my oldest will be visiting. Making cookies would be a good way to mix it up.
Ebony
These cookies were sooo good! Our family made some this afternoon and they were so flavorful! We allowed them to rest on foil so they would stay chewy! Perfect recipe!
Beth Pierce
Thanks Ebony! So glad that you liked them!!
Marysa
Chocolate and mint are one of my favorite combinations. I love how you swirled the Andes mints!
Kelly Bolen
Wow! 5 stars all the way! These look amazing! Pinning for later!!!
Heatherkleinwolf
Tis the season for mint cookies. Andes are a family favorite so I’m definitely going to make these for my sister
Predrag Kovačević
They look delicious! I’m not a fan of mint in cakes but I would definitely try this recipe.
Subarna
Ohh these cookies look so tasty. I love the flavour of chocolate and mint both but never tried both in one single recipe. need to try it asap.