Andes Mint Cookies Recipe
If you love rich chocolate and cool mint, you are in for a total treat today. Learning how to make Andes Mint Cookies at home is surprisingly simple, fast, and completely delicious.
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.