Andes Mint Cookies are soft and chewy chocolate cookies with a melted Andes mint on top. Delicious chocolate mint cookies that are easy to make!
Chocolate and mint are absolutely delicious when paired together. These cookies are full of melted chocolate but also have a powerful mint flavor to them.
ANDES MINT COOKIES
These cookies are made with basic cookie ingredients (butter, brown sugar, eggs, flour, etc), but the chocolate comes from melted chocolate chips. Using melted chocolate instead of cocoa really intensifies the chocolate flavor and gives the cookies an incredible consistency as well. Once the cookies are baked, you immediately place an Andes mint on top so that it can melt down and provide the “frosting” for the cookies.
INGREDIENTS IN ANDES MINT CHOCOLATE COOKIES
Butter – You need 3/4 cup (1 1/2 sticks) of butter. For best results, use real butter.
Brown sugar – Most of the sweetness from the cookies comes from the brown sugar. For best results, make sure your brown sugar is fresh and soft.
Water – Just a little bit of water helps to thin out the cookie dough to the perfect consistency.
Chocolate chips – You will need semi-sweet chocolate chips to melt down and provide the chocolate flavor of the cookies.
Eggs – Two large eggs will help to bind all of the other ingredients together.
Flour – All-purpose flour works best in this cookie recipe.
Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.
Salt – Just a little bit of salt will help all of the other flavors to pop.
Andes mints – Each warm cookie gets an Andes mint placed on the top. Once the mints have been melted, you can spread them to “frost” the cookies.
HOW TO MAKE ANDES MINT CHOCOLATE COOKIES
Preheat oven to 350°.
MELT THE CHOCOLATE
In a medium saucepan, melt the butter over medium heat and then add the brown sugar, water and chocolate chips. Stir just until the chocolate chips are almost completely melted and then remove the pan from the stove. Continue to stir until the mixture is completely smooth.
MAKE THE COOKIE DOUGH
Pour the chocolate mixture into a mixing bowl and let it cool for about 10 minutes. Add the eggs and mix for 1 minute.
Add the flour, baking soda and salt to the chocolate mixture and mix just until well combined.
Using a cookie scoop, scoop the dough and then roll into balls. Place the cookie dough balls on cookie sheets that have been lined with parchment paper or silicone baking mats to prevent sticking.
BAKE THE COOKIES
Bake the cookies for 10-12 minutes or just until the centers of the cookies look done.
FROST THE COOKIES
Pull the cookies out of the oven and immediately place one Andes mint on top of each cookie. Wait 1-2 minutes or until the Andes mint is completely shiny and then use a butter knife or spreader to spread the melted mint all over the top of the cookie.
The melted mint topping will set up after an hour or two, but if you want to speed up the process you can place the cookies in the refrigerator for just a few minutes. I actually really like the cookies warm and the mint melty and gooey, so my strategy is to eat as many cookies as possible before the mint topping sets up…it’s totally a personal preference thing!
ANDES MINT CHOCOLATE COOKIES
Ingredients
- ¾ cup butter
- 1 ½ cups brown sugar
- 2 Tbsp water
- 1 ½ cups semi-sweet chocolate chips
- 2 eggs
- 2 ½ cups flour
- 1 ¼ tsp baking soda
- ½ tsp salt
- 36 Andes mints unwrapped
Instructions
- Preheat oven to 350°.
- MELT THE CHOCOLATE: In a medium saucepan, melt the butter over medium heat and then add the brown sugar, water and chocolate chips. Stir just until the chocolate chips are almost completely melted and then remove the pan from the stove. Continue to stir until the mixture is completely smooth.
- MAKE THE COOKIE DOUGH: Pour the chocolate mixture into a mixing bowl and let it cool for about 10 minutes. Add the eggs and mix for 1 minute.
- Add the flour, baking soda and salt to the chocolate mixture and mix just until well combined.
- Using a cookie scoop, scoop the dough and then roll into balls. Place the cookie dough balls on cookie sheets that have been lined with parchment paper or silicone baking mats to prevent sticking.
- BAKE THE COOKIES: Bake the cookies for 10-12 minutes or just until the centers of the cookies look done.
- FROST THE COOKIES: Pull the cookies out of the oven and immediately place one Andes mint on top of each cookie. Wait 1-2 minutes or until the Andes mint is completely shiny and then use a butter knife or spreader to spread the melted mint all over the top of the cookie.
- The melted mint topping will set up after an hour or two, but if you want to speed up the process you can place the cookies in the refrigerator for just a few minutes. I actually really like the cookies warm and the mint melty and gooey, so my strategy is to eat as many cookies as possible before the mint topping sets up…it’s totally a personal preference thing!
Nutrition
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TIPS FOR MAKING THE BEST ANDES MINT CHOCOLATE COOKIES
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok! It is really hard to tell when chocolate cookies are done because you can’t just wait for them to begin to brown like you can with sugar cookies and chocolate chip cookies. (I baked these cookies for exactly 11 minutes, but if your oven tends to run a little hotter and cook a little faster, you may want to take them out at 10 minutes just to make sure they don’t cook too long!)
Can you make the cookie dough in advance?
Yes. Simply whip up a batch and keep it in a covered bowl in the fridge for up to 48 hours before scooping and baking. You can also scoop and shape cookie dough balls and then freeze them flat on a baking sheet. When you want to cook them, just pull out how many you need and let them thaw on a baking sheet for about an hour before baking as directed. As soon as the cookies are baked, add the Andes mint on top so that it can melt before spreading it evenly on the top.
Can you freeze Andes mint cookies?
Yes! After your cookies have completely cooled, place them in an airtight container and freeze for up to three months. To eat, simply place a cookie on the counter for about 15 minutes to come to room temperature before eating.
More mint chocolate recipes to try:
- MINT CHOCOLATE BROWNIE COOKIES
- GREEN MINT CHOCOLATE COOKIES
- MINT CHOCOLATE POKE CAKE
- MINT CHOCOLATE CHIP COOKIES
- MINT CHOCOLATE CAKE MIX COOKIES
- CHOCOLATE JUNIOR MINT COOKIES
- MINT CHOCOLATE CHIP CAKE
- ANDES MINT STUFFED CHOCOLATE COOKIES
- DOUBLE CHOCOLATE MINT COOKIES
- CHOCOLATE MINT COOKIES
- EASY MINT CHOCOLATES
Andes Mint cookies are a treat that everyone can enjoy, and with these soft and chewy cookies, you can’t go wrong! You’re going to love this mint cookie recipe!
Ellen says
Baking powder was listed in your ingredient list, however the directions says baking soda. Which is the correct one?
Thank You
Nellie says
Ellen – thanks for catching that! It is baking powder – I just updated the directions to reflect the change. Enjoy!