Andes Mint 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.

Course cookies

Cuisine American

Keyword Andes mint chocolate cookies, Andes mint cookie recipe, chocolate Andes mint cookies, how to make Andes mint cookies

Prep Time 15

Cook Time 20

Servings

Calories 167kcal

Author Beth Pierce

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