If you love rich chocolate and cool mint, you are in for a total treat today. Learning how to make Andes Mint Cookies Recipe at home is surprisingly simple, fast, and completely delicious.
This classic Andes Mint Cookies recipe uses basic kitchen ingredients combined with sweet chocolate mints to create a chewy, fudgy dessert that your whole family will love. Once you bake a fresh batch of these cozy treats, you will want to share this easy recipe with everyone you know.
Why I Love Making This Andes Mint Cookies Recipe
There is something truly special about the combination of dark cocoa and refreshing peppermint. I first made this recipe on a snowy Sunday afternoon when I wanted a sweet treat without spending hours in the kitchen. The kitchen filled with a wonderful mint aroma almost instantly.
These cookies feature soft, fudgy centers surrounded by slightly crisp edges. Placing a mint candy on top of each warm cookie creates a smooth, glossy frosted layer without any extra effort.
They taste like high-end bakery treats, yet they require minimal prep work. It is my absolute go-to recipe whenever I need a quick crowd-pleaser.
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Standard cookie sheet
- Parchment paper or silicone baking mat
- Medium cookie scoop (about 1.5 tablespoons)
- Butter knife or offset spatula
- Wire cooling rack
Recipe Overview (Without Table)
- Recipe Name: Andes Mint Cookies
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Course: Dessert
- Cuisine: American
- Calories: 165 kcal per serving
Ingredients You Need for Andes Mint Cookies Recipe
Gathering your ingredients beforehand makes the baking process smooth and enjoyable. Here is everything you will need to make this recipe:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 24 unwrapped Andes Mint candies (plus extra for chopping if desired)
Step-by-Step Guide
1. Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set the pans aside while you prepare the cookie dough.
2. Whisk the Dry Ingredients Together
In a medium bowl, add the all-purpose flour, cocoa powder, baking soda, and salt. Whisk everything together thoroughly until no lump remains. Set the bowl aside for later.
3. Cream Butter and Sugars
In a large mixing bowl, combine softened butter, white sugar, and brown sugar. Beat with a mixer on medium speed for two minutes until light and fluffy.
4. Add Egg and Flavor Extracts
Add the egg, vanilla extract, and peppermint extract to your butter mixture. Beat on low speed until fully incorporated and smooth. Scrape down the sides with a spatula.
5. Combine Dry and Wet Mixtures
Slowly pour the dry flour mixture into the wet ingredients. Mix on low speed just until a soft dough forms. Avoid overmixing so your cookies remain soft and chewy.
6. Scoop Dough onto Baking Sheets
Use a cookie scoop to form dough balls about 1.5 tablespoons each. Place them on prepared baking sheets, leaving two inches of space between each dough ball.
7. Bake the Cookies
Bake in your preheated oven for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft and underbaked.
8. Add Mints and Spread
Remove pans from oven immediately. Press one unwrapped Andes mint candy onto the center of each hot cookie. Let sit three minutes to melt, then spread smoothly.
9. Cool and Serve
Let cookies rest on baking sheet for five minutes. Transfer carefully to a wire rack. Allow the melted chocolate mint topping to set before serving your delicious cookies.
Expert Tips & Variations
- Unwrap mints early: Unwrap all your Andes mint candies before pulling the cookies out of the oven so you can place them quickly.
- Do not overbake: Take the cookies out when the centers still look slightly soft. They continue cooking on the hot baking pan.
- Use peppermint extract carefully: Peppermint extract is very strong. Measure accurately so it does not overpower the rich chocolate taste.
- Try chopped mints: Instead of placing whole mints on top, stir 3/4 cup of chopped Andes mints directly into the dough.
- Double chocolate version: Add 1/2 cup of semi-sweet chocolate chips to the dough for extra rich chocolate flavor in every single bite.
History or Fun Fact About the Dish
Andes Chocolate Mints were first created back in 1921 by Andrew Kanelos in Chicago, Illinois. Originally called “Canel’s Mints,” he soon changed the name because customers preferred “Andes Mints.”
The famous three-layer design features green mint sandwiched between two thin layers of smooth milk chocolate. Using these iconic candies on hot chocolate cookies became a popular American holiday baking tradition in the late twentieth century.
Pairings & Complementary Recipes
These minty chocolate cookies pair wonderfully with a cold glass of fresh whole milk. The cool dairy balances the rich cocoa flavor perfectly.
If you enjoy cozy warm beverages, serve them alongside a hot cup of black coffee or rich hot cocoa. For a delightful dessert platter, team them up with classic vanilla shortbread, fudgy brownies, or traditional sugar cookies.
Occasion or Event Ideas
- Holiday Cookie Swaps: Their festive green and brown layers make them a huge hit during winter holiday celebrations.
- St. Patrick’s Day: The subtle green mint layer fits the green theme of St. Patrick’s Day parties.
- Game Night Snacks: These easy single-serve treats are ideal for snacking while playing board games with family and friends.
- Bake Sales: Wrapped individually, these attractive, bakery-style cookies sell out quickly at school or community bake sales.
Storage and Reheating Tips
- Room Temperature Storage: Store cooled cookies in an airtight container for up to 5 days at room temperature.
- Layer with Parchment: Place parchment paper between layers to keep the melted mint tops from sticking together.
- Freezing the Dough: Freeze unbaked dough balls on a tray for two hours, then transfer to a freezer bag for three months.
- Freezing Baked Cookies: Freeze baked, fully cooled cookies in a sealed container for up to two months.
- Warming Up: Microwave a single cookie for 5 to 8 seconds to soften the chocolate and recreate that freshly baked texture.
Nutrition Information
| Nutrient | Amount Per Serving |
| Calories | 165 kcal |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Cholesterol | 18 mg |
| Sodium | 95 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugars | 15 g |
| Protein | 2 g |
Health Benefits
While these cookies are definitely a sweet indulgence, they do offer a few small benefits. Cocoa powder contains natural antioxidants called flavonoids, which help protect cells in your body.
Peppermint oil has long been known to help soothe mild digestive discomfort and refresh your breath.
Enjoying a homemade treat made with simple ingredients allows you to avoid artificial preservatives often found in store-bought snacks. Balance is key, so enjoy these delicious treats as part of a well-rounded diet.
FAQs about Andes Mint Cookies Recipe
Can I make this Andes Mint Cookies recipe ahead of time?
Yes, you can make the dough up to two days in advance. Keep it tightly wrapped in the refrigerator until you are ready to bake. Let it sit at room temperature for 15 minutes before scooping.
What can I use if I cannot find Andes Mints?
If you cannot locate original Andes Mints, you can use chocolate mint chips or chopped peppermint bark. You can also place a small peppermint cup or dark chocolate mint square on top of each warm cookie.
Why did my mints not melt properly on top of the cookies?
The cookies must be hot directly from the oven when you place the mints on top. If the cookies cool down too much, the candy will not soften enough to spread cleanly across the surface.
Can I use dark cocoa powder instead of regular cocoa powder?
Yes, dark or Dutch-processed cocoa powder works wonderful in this recipe. It gives the cookies a deeper, darker color and an even richer chocolate flavor that contrasts nicely with the cool mint.
Final Thoughts
Baking a fresh batch of homemade cookies brings so much joy into any kitchen. This easy recipe delivers incredible flavor with minimal effort.
The rich chocolate dough combined with melted mint candy creates a memorable dessert every single time. Grab your apron, preheat your oven, and treat yourself to these fantastic cookies today.
Andes Mint Cookies Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Standard cookie sheet
- Parchment paper or silicone baking mat
- Medium cookie scoop (about 1.5 tablespoons)
- Butter knife or offset spatula
- Wire cooling rack
Ingredients
- All-purpose flour – 1 cup
- Unsweetened cocoa powder – 1/2 cup
- Baking soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Unsalted butter – 1/2 cup, softened to room temperature
- Granulated white sugar – 1/2 cup
- Light brown sugar – 1/2 cup, packed
- Large egg – 1, room temperature
- Pure vanilla extract – 1 teaspoon
- Peppermint extract – 1/2 teaspoon
- Andes Mint candies – 24 unwrapped, plus extra for chopping if desired
Instructions
Preheat the Oven and Prepare Pans
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set the pans aside while you prepare the cookie dough.
Whisk the Dry Ingredients Together
- In a medium bowl, add the all-purpose flour, cocoa powder, baking soda, and salt. Whisk everything together thoroughly until no lump remains. Set the bowl aside for later.
Cream Butter and Sugars
- In a large mixing bowl, combine softened butter, white sugar, and brown sugar. Beat with a mixer on medium speed for two minutes until light and fluffy.
Add Egg and Flavor Extracts
- Add the egg, vanilla extract, and peppermint extract to your butter mixture. Beat on low speed until fully incorporated and smooth. Scrape down the sides with a spatula.
Combine Dry and Wet Mixtures
- Slowly pour the dry flour mixture into the wet ingredients. Mix on low speed just until a soft dough forms. Avoid overmixing so your cookies remain soft and chewy.
Scoop Dough onto Baking Sheets
- Use a cookie scoop to form dough balls about 1.5 tablespoons each. Place them on prepared baking sheets, leaving two inches of space between each dough ball.
Bake the Cookies
- Bake in your preheated oven for 8 to 10 minutes. The edges should look set, but the centers will still look slightly soft and underbaked.
Add Mints and Spread
- Remove pans from oven immediately. Press one unwrapped Andes mint candy onto the center of each hot cookie. Let sit three minutes to melt, then spread smoothly.
Cool and Serve
- Let cookies rest on baking sheet for five minutes. Transfer carefully to a wire rack. Allow the melted chocolate mint topping to set before serving your delicious cookies.
Notes
- Unwrap mints early: Unwrap all your Andes mint candies before pulling the cookies out of the oven so you can place them quickly.
- Do not overbake: Take the cookies out when the centers still look slightly soft. They continue cooking on the hot baking pan.
- Use peppermint extract carefully: Peppermint extract is very strong. Measure accurately so it does not overpower the rich chocolate taste.
- Storage: Store cooled cookies in an airtight container for up to 5 days at room temperature. Layer with parchment paper to prevent sticking.
- Serving: Pair with cold milk, hot coffee, or hot cocoa for the best experience.
