Andes mint cookies are the ultimate treat for anyone into the classic chocolate-mint combo. These soft, rich chocolate cookies loaded with Andes mints are so good that they practically melt in your mouth. They’re the perfect cookie, hands down.
If you’re a fan of chocolate and mint, you’ve got to try Andes mint cookies! These soft, rich chocolate cookies are packed with creamy Andes mints and are seriously delicious. Plus, they look amazing with those little minty green bits peeking through the chocolate.
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Andes mint cookies are often associated with the holidays due to their festive flavor, but their appeal goes far beyond the holidays. It’s a great cookie for gatherings, potlucks, and barbecues in the summer and comfort food for cold days.
Whether you bake them for a party, a cookie exchange, or satisfy your cravings, Andes mint cookies will make everyone happy.
Andes Mints are a must for these cookies—they’re the key ingredient! If you aren’t familiar with this treat, they’re the popular candies that come in shiny green wrappers, officially called Andes Creme De Menthe Thins. I remember having these as we left Furrs Cafeteria with my great-grandparents. I know I love these minty chocolate candies because of memories like that.
We recently had a chocolate cookie on my daughter’s college campus, inspiring me to make a molten lava cookie. But when I came home to make them, I decided to change directions and make these Andes Mint Cookies. The beauty of these cookies is that they will be like molten lava cake with a minty twist when they are eaten warm.
Ingredients
- Butter
- Brown sugar
- Sugar
- Eggs
- Flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Dark Chocolate Chips
- Andes Mints
How to make Andes mint cookies
Preheat the oven to 350°F (176°C). Cream butter and sugar, then beat in eggs and extracts until fluffy. Combine dry ingredients and mix into the batter. Stir in chocolate chips and chopped Andes Mints.
Shape dough into small balls, place on a baking sheet and bake for 9 minutes. Remove from the oven, quickly top the cookies with Andes Mints, and cool them on the pan.
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Andes Mint Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1 1/2 cups chopped Andes Mints about 56 Andes Mints
Topping
- 1/2 cups chopped Andes Mints for the topping about 28 Andes Mints
Instructions
- Preheat oven to 350 degrees F (176 C).
- Cream butter and sugar until well combined; 1-2 minutes.
- Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
- In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined.
- Stir in chocolate chips and 1 1/2 cups of chopped Andes Mints.
- Form small balls of dough (heaping 1 – 1 1/2 Tbsps) and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
- Bake in preheated oven for 9 minutes. Remove from oven, ; gently top with the tops with the remaining Andes Mints by sprinklng a few over each cookie. Allow the cookies to cool on the pan.
