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Andes Mint Cookies | Christmas Treat

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These rich chocolate Andes Mint Cookies are a soft chocolate cookie that is topped with melted candy for a cookie that is sure to please mint lovers everywhere. They are easy to make and perfect for taking to a Christmas cookie exchange.

In this recipe the Andes Mint isn’t included in the batter, it are placed on top of the cookies while they are still warm. The candies then melt to make a tasty mint chocolate frosting that hardens and coats the chewy chocolate cookies.

Andes candy has always been one of my holiday favorites. When I was a child my mom kept a bowl of them in the living room during the Christmas season, and I always loved to sneak into the room and grab some of the little green foil packets!  

So naturally now that I am older I like to use the candy in cookies for Christmas. And if I have extra left over after baking I still love to eat them!

andes mint cookies on cooling rack

Why You Will Love These Andes Mint Cookies

  • The combination of chocolate and mint makes a tempting holiday cookie.
  • These are chewy chocolate cookies, perfect for sharing at a holiday party or on a cookie tray.
  • Kids love to help with recipe, from cutting the candy in half to swirling it on top of the cookie as it melts.

Looking for more delicious Christmas cookies? Try my speculoos or cardamom cookies!

Key Ingredients

Andes Mint – These are little rectangular chocolate candies that have a layer of mint goodness sandwiched in between two layers of chocolate. They are the star ingredient in this cookie! You can find them in most grocery stores in the candy aisle. You can also buy packages of Andes Creme de Menthe Thin Mints online.

Butter – I use salted butter in this recipe. You can substitute unsalted butter, but if you do add 1/2 teaspoon of salt to the batter.

Coffee – Coffee enhances the flavor of chocolate. It won’t make the cookies taste like coffee, but it will make them more chocolatey. Instant coffee works fine. If you don’t have coffee than use water instead.

Brown Sugar – These cookies use only brown sugar, with no granulated sugar. Using all brown sugar makes these a chewy chocolate cookie.

Chocolate chips – Chocolate chips are melted to give the cookies their deep flavor. I use semi-sweet chocolate chips.

Eggs, flour, baking soda – These pantry staple baking ingredients are also used in the cookies.

melted mint on chocolate cookie

How to Make Chocolate Andes Mint Cookies

1. Melt Chocolate

Making the batter for these Andes mint cookies is a little more complicated than making something like chocolate chip cookies. Start by melting the butter, sugar and coffee in a saucepan. 

melting the butter and sugar
Melt the sugar, butter and coffee

Once they are melted add the chocolate chips to the saucepan. Stir constantly over low heat until the chocolate chips melt and mixture is smooth.

adding the chocolate chips
Add the chocolate chips

Then pour the mixture into a bowl and let it cool for about 15 minutes. It needs to cool before mixing the eggs into the batter.

melting the chocolate chips
Cook until chocolate melts

2. Make Dough

Once the chocolate has cooled but the eggs in an electric mixer and beat them at high speed until they are lemony yellow. Then pour the bowl of chocolate into the mixer and beat until smooth.

adding the chocolate to the eggs
Add the cooled chocolate mix to the eggs

Then add the flour and baking soda to the mixer bowl. Mix until it is all combined into a thick batter.

mixing the batter
Mix the cookie dough batter

3. Chill and Bake

The cookie dough batter will be easier to work with if it is chilled before baking. Put it in the refrigerator for at least 1 hour or up to 2 days. 

When you are ready to bake the cookies preheat the oven to 350 and line the baking sheets with parchment paper or silicone mats

Use a 1 inch cookie scoop to scoop out dough balls onto the cookie sheets. The cookies will spread a fair bit as they bake, so don’t crowd the cookie sheets.

dough balls on cookie tray
Scoop out the cookies

Put the cookies in the oven and let them cook for 9-10 minutes. Get the candies ready while the cookies bake.

4. Melt Andes Chocolate Mints on Top

Unwrap the Andes mint and cut them in half. I have tried making these using a full sized candy on each cookie, but it gets very messy and seems like too much to me.

mints fready for cutting
Cut the mints

But feel free to try some with a whole candy if you like! If you plan to use a whole candy on each cookie you will need to buy two boxes of mints.

Let the baked cookies cool on the cookie sheets for a couple of minutes. Letting them cool slightly helps keep the chocolate from sliding all over the place as it melts.

Then put half a candy on each cookie, and let them sit for a minute to soften.

melting the mint
Put mints on the cookies and let them melt

Use a knife to gently swirl the candy around and coat the top of the cookie. The green filling mixes with the chocolate to make a pretty design.

swirling the mints
Swirl the mints around

Once the mint is swirled on top of the cookies take them off the cookie sheets and put them on a wire rack so they can cool and chocolate on top can harden.

Find more of your Favorite Cookie Recipes!

How to Serve

I love to serve these chewy chocolate cookies with a big mug of hot chocolate! It just seems so Christmasy and comforting. These cookies taste amazing!

They are fairly addictive to eat, so it is hard to eat just one. They taste kind of like Thin Mint Girl Scout cookies, with a nice subtle mint flavor. They are not as crisp as Thin Mint cookies but instead are soft and chewy.

These cookies keep at room temperature in an airtight container for 2-3 days. 

lots of cookies on cooling racks

Chocolate Mint Cookies

These are my favorite cookies to make for a Christmas cookie exchange! They are delicious and most people enjoy the combination of chocolate and mint, which makes them popular. In addition the swirled green and chocolate topping looks very elegant on a holiday platter.

Can I make these ahead of time for Christmas?

Once the cookie dough is made it can stay chilling in the refrigerator for up to 2 days before baking it. So you can make the dough ahead of time.

These are also an excellent cookie to freeze. Just store them in an airtight container and then take them out of the freezer and let them thaw at room temperature for 12 hours when you are ready to serve them.

FAQ

What if I can’t find Andes mint? Is there a substitute?

You can give the cookies a tasty peppermint taste even without the candy. Add 1/2 teaspoon of peppermint extract to the batter for mint flavor. Then use chocolate chips to melt on top of the cookies. It won’t be quite the same, but it will be tasty!

Are Andes mint available year round?

Andes mint are available year round, but some stores only stock them during the Christmas season. You can always order them online from Amazon or another retailer though!

What flavor of mint is in Andes mint candy?

The layer inside the candy is peppermint flavored.

closeup of cookie

Find more Delicious Cookie Recipes

 
Yield: 36

Andes Mint Cookies

melted mint on chocolate cookie

Chocolate Cookies with Andes Mints melted on top of the cookie.

Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 42 minutes

Ingredients

  • 3/4 cup salted butter
  • 1 1/2 cup brown sugar
  • 2 Tablespoon coffee or water
  • 12 oz. semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cup all purpose flour
  • 1 1/4 teaspoon baking soda (not baking powder)
  • 1/2 teaspoon salt, optional, if using unsalted butter
  • 1 box Andes Mint

Instructions

  1. Mix the butter, sugar and coffee in a saucepan, and heat until melted. If you don't have coffee you can substitute water.
  2. Add the chocolate chips and stir until completely melted.
  3. Pour the mix into a medium bowl and let cool for 10-15 minutes.
  4. Put the eggs in a mixer bowl and beat at high speed. Add the chocolate mixture and all the rest of the dry ingredients except the candies and mix until well blended.
  5. Put the dough in the refrigerator to chill for an hour. It can chill for up to 2 days.
  6. Preheat oven to 350 degrees F and line the cookie sheets with parchment paper or silicone mats.
  7. Use a cookie scoop to make a 1 inch ball and put on the prepared baking sheets. Or roll the mixture into balls if you don't have a scoop.
  8. Bake in a preheated oven for 9-10 minutes. Be careful not to overbake the cookies.
  9. While the cookies bake unwrap the Andes mint and cut them in half.
  10. When you take the cookies out of the oven let them cool on the cookie sheets for 2-3 minutes.
  11. Put a mint half on top of each cookie. Let it sit for a minute or two so the chocolate softens. Then take a butter knife and gently swirl the candy over the cookie.
  12. Remove the cookies from the cookie sheet and cool on a cooling rack.

Notes

Coffee adds more depth of flavor to the chocolate. You can use instant coffee or espresso powder to make the coffee. If you don't have it substitute water.

If you can't find Andes mint then add  1/2 teaspoon mint extract to the batter. Then melt chocolate chips on top of the cookies. It won't be quite the same, but it will be tasty.

You can use an entire Andes mint on top of each cookie if you really love mint. You will need to buy two boxes if using a whole candy.

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Nutrition Information:

Yield:

36

Amount Per Serving: Calories: 162Saturated Fat: 4gCholesterol: 19mgSodium: 78mgCarbohydrates: 20gSugar: 12gProtein: 1g
cookies on rack with mints
By on November 1st, 2021

2 thoughts on “Andes Mint Cookies | Christmas Treat”

    • Thank you Kristina! I was wondering about the coffee too. Thought I missed something! I’ll try for 2 tablespoons of (liquid) coffee. Appreciate you bringing this up

      Reply

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