Introduction

Indulge in the rich and minty flavors of Andes Mint Chocolate Cookies, a perfect treat for chocolate lovers seeking a refreshing twist. These soft, cocoa-based cookies are topped with melted Andes mints for an irresistible finish. Easy to make and delightfully festive, they’re sure to become a favorite.

A white round plate holds eight small round chocolate brownies arranged closely. Each brownie has a smooth, glossy chocolate swirl topping with a mix of dark brown and lighter brown colors, creating a marbled effect. The brownies have a rough, crumbly texture visible around the edges, contrasting with the shiny topping. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
1/2 cup (45g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons (10ml) milk (any kind, dairy or nondairy)
1/2 cup (100g) granulated sugar (for rolling)
22–24 Andes chocolate mints, unwrapped

Instructions

Step 1: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Beat on low until combined, then switch to high speed and beat in the milk. The dough will be thick and sticky.
Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is essential for this sticky dough.
Step 4: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
Step 5: Remove the dough from the fridge. Scoop and roll heaping tablespoons (about 25g each) of dough into balls. Roll each ball in granulated sugar and place them 2–3 inches apart on the prepared baking sheets.
Step 6: Bake for 10–12 minutes, or until the edges look set. If the cookies aren’t spreading by minute 9, remove the baking sheet from the oven and gently bang it on the counter 2–3 times to help initiate spreading. Return to the oven to finish baking.
Step 7: Let the cookies cool on the baking sheet for 2 minutes. Press one Andes mint onto the top of each warm cookie. Allow the chocolate to sit for 5 minutes, then use a knife, icing spatula, or toothpick to gently swirl and spread the melted chocolate.
Step 8: Transfer the frosted cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool, and the Andes chocolate sets in under an hour, making stacking and storing easy.
Step 9: Store leftover cookies in an airtight container at room temperature for up to 1 week.

Tips & Variations

For an extra minty kick, add 1/2 teaspoon of peppermint extract to the dough along with the vanilla.
Use dairy-free butter and plant-based milk to make these cookies vegan-friendly.
Swap the Andes mints for your favorite mint chocolates or chocolate chips for a different twist.

Storage

Store the cookies in an airtight container at room temperature for up to one week. The Andes mint topping sets quickly, allowing you to stack the cookies without sticking. To reheat, warm gently in the microwave for 10-15 seconds to soften the chocolate topping again if desired.

How to Serve

A white plate holds eight round, dark brown chocolate cookies with a thick, glossy swirl of chocolate frosting on top of each. The frosting is smooth with light reflections showing its creamy texture, and it sits in the center of each cookie, slightly raised with soft peaks. The cookies have a slightly rough surface with small cracks and a dense look. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Andes Mint Chocolate Cookies?

Yes, these cookies freeze well. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

What if I don’t have Andes mints?

You can substitute Andes mints with any mint-flavored chocolate or use regular chocolate chips for a less minty option. Peppermint candy pieces or crushed candy canes can also add a festive touch.