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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Sonia
These Andes Mint Cookies sound absolutely heavenly! The combination of crispy and chewy texture, combined with the rich flavour of Andes mint candies, is the perfect treat for any sweet tooth. Not only do they make a great addition to holiday parties, but they also make for a beautiful and delicious gift during the festive season. I can’t wait to try these out and share them with my loved ones!
Beth Pierce
Thanks, Sonia! I hope you enjoy them as much as we do.
Stephanie
This is such a delectable cookie! It’s perfect for the upcoming cookie exchange I have with my friends for the holidays.
Mel
If you are looking for a great mint chocolate cookie this is it. My family ate these so fast that I realized I should have hiden some for myself. I am going to make them again in about a week.
Barb
These cookies are the best and a favorite of mine. I have always been a fan of these mints and these cookies take it to a whole new level.
Beth Pierce
Thanks, Barb! So glad that you liked them!
Luna
Perfect cookie for the holidays! I love andes mints and these cookies are so delicious.
Leslie
Andes mints are one of my favorite snacks! These cookies did not disappoint! So so good!
Beth Pierce
Thanks, Leslie! So glad that you liked the mint cookies!
Jack
These Andes mint cookies are a family favorite and a holiday tradition at our house. Thanks for all the great recipes, Beth.
Beth Pierce
The pleasure is all mine, Jack!
Debbie
These Andes Mint Cookies are the perfect treat. I’ve always loved Andes candies and now there is another way to enjoy these. Thanks for the tasty cookie recipe.
Beth Pierce
Thanks, Debbie! So glad that you liked them!
Maureen
These look so good. I love Andes Mint but I wouldn’t have thought to make them into a cookie. What a great combination! I can’t wait to give this recipe a try. I am salivating just thinking about it!
Cinny
These Andes mint cookies turned out awesome. I shared them with my neighbors and they all agreed that they were delicious. I will definately make these again!
Beth Pierce
Thanks, Cinny! So glad that you liked the mint cookies.
Vanessa
These are some of the best mint cookies I’ve ever made. I love Andes mints! Thanks for the reicpe!
Stephanie
I’ve been an Andes Mint fan since I can remember so I had to try these cookies. Wow! Probably one of the best cookie recipes I’ve made – and I’ve made a lot! Some cookies with mint are overpowering but these ones are spot on. .
Beth Pierce
Thanks, Stephanie! I am so glad that you liked them!
Predrag
Mint and coffee are a great combination. Thanks for the great cookie recipe. We loved them!
Sara
Whipped up a batch of these for an afternoon treat and they do not disappoint! Turned out moist, easy and delicious; definitely, a new favorite recipe!
Beth Pierce
Awesome, Sara! We love them too!
Nikki
Whoa, these cookies were absolutely incredible! I am definitely putting these on my Holiday cookie tray this year. Yum!
Beth Pierce
Thanks, Nikki! So glad that you liked them!
Justine
Wow, were these ever yummy! So soft and chewy, I loved the addition of coffee – it really helps bring out the chocolate flavor. Just a great cookie all around.
Beth Pierce
Thanks, Justine! So glad that you liked the mint cookies!