These rich chocolate Andes Mint Cookies are a soft chocolate cookies that are topped with melted Andes Mints for a tasty combination of mint and chocolate. They are easy to make and perfect for taking to a holiday cookie exchange.
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A few years ago I posted a recipe for one of my family’s favorite cookies, Andes Mint Chocolate Chip cookies. These are similar to chocolate chocolate chip cookies, only made with Andes mint chips. In return a friend gave me this recipe for Andes Mint Cookies, so naturally I had to make some and try them out! In this new recipe the Andes creme de menthe aren’t in the batter, they are placed on top of the cookies while they are still hot. The candies then melt to make a tasty minty frosting that hardens and coats the cookies.
Making the Chocolate Andes Mint Cookies
Making the batter for these Andes mint cookies is a little more complicated than making something like chocolate chip cookies. To get the rich chocolate batter chocolate chips are melted with sugar, coffee and butter to make the base of the cookies. After the chocolate mixture cools a little bit it is mixed with eggs, flour and baking soda to make a thick batter. The batter is chilled and then rolled into 1 inch balls for baking.
While the cookies are baking is the ideal time to unwrap the Andes candies and cut them in half. The original recipe I was given called for using an entire mint for each cookie, but I felt that was too much, and it ended up being very messy, so I think half a candy is plenty. I still want to taste the chocolate cookie and not just the melted mint on top!
Once the cookies are done baking I let them cool, still on the cookie sheets for a couple of minutes. This lets them cool slightly so the Andes mints stay on the cookies and don’t slide all over the place. Then I put half a candy on each cookie, and let them sit for a minute to soften.
Then I used a knife to swirl the candy around and coat the top of the cookie. The green filling mixes with the chocolate to make a pretty design.
Once the mint is swirled on top of the cookies I took them off the cookie sheets and put them on racks so they can cool and chocolate on top can harden.
Can I make these ahead of time for Christmas?
These are an excellent cookie to make ahead and freeze. They are best within 2-3 days of making them, so if you are making them earlier than that it is best to freeze them. Just store them in an airtight container and then take them out of the freeze and let them thaw at room temperature for 12 hours or so.
Cookie Exchange Cookies
These cookies are perfect for taking to 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.
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, although they are not as crisp as Thin Mints but instead are soft and chewy.
Best Andes Mint Cookie
So which cookie do I like better, these or the Andes Mint Chocolate Chip Cookies? I can’t decide, and I think I will need a side by side taste test to make a determination. I am going to have to make another batch of each and let my kids cast their votes. My girls didn’t get a chance to try these since they were away at college, so I think we have some baking to do before Christmas!
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), SilverAndes Creme De Menthe Thins – 28 Pieces (Pack of 2)Reynolds Kitchens Cookie Baking Sheets Parchment Paper (SmartGrid, Non-Stick, 22 Sheets)
- 3/4 cup butter
- 1 1/2 cup brown sugar
- 2 Tablespoon water
- 12 oz. semisweet chocolate chips
- 2 eggs
- 2 1/2 cup flour
- 1 1/4 teaspoon baking soda
- 1 box Andes Mints
- Mix the butter, sugar and coffee in a saucepan, and heat until melted. If you don't have coffee you can substitute water.
- Add the chocolate chips and stir until completely melted.
- Pour the mix into a bowl and let cool for 10-15 minutes.
- Put the eggs in a mixer bowl and beat at high speed. Add the chocolate mixture and all the rest of the ingredients except the mints and mix until well blended.
- Put the dough in the refrigerator to chill for an hour.
- Preheat oven to 350 F.
- Roll the dough into 1 inch balls and put on parchment paper lined cookie sheets.
- Bake for 9-10 minutes. Be careful not to overbake the cookies and while the cookies bake unwrap the mints and cut them in half.
- When you take the cookies out of the oven let them cool for 2-3 minutes. Then put a mint half on each, and the spread the candy over the cookies with a knife as it melts.
- Remove the cookies from the cookie sheet and cool on racks.
Nutrition facts are estimates.
Nutrition Information:Yield: 36
Amount Per Serving: Calories: 162 Saturated Fat: 4g Cholesterol: 19mg Sodium: 78mg Carbohydrates: 20g Sugar: 12g Protein: 1g
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