With a chocolate mint hidden inside, and chocolate mint drizzled on top, these Andes Mint Cookies are seriously amazing! Not only do they look pretty, they will make your taste buds very happy.
I can’t resist a good chocolate mint combo, so these cookies are deadly for me. Every time I make them I have to share with neighbors so I don’t eat them all day long. Haha.
They are of course irresistible when they are warm and gooey, but I also love them after they have cooled. The mint flavor seems to meld with the cookies, and the contrast between the soft cookie and the firm chocolate in the middle is simply divine.
Andes candies cookies are always a big hit any gathering I’ve ever taken them to. People are drawn to the pretty chocolate drizzle on top, but once they bite into one, almost everyone comes back for seconds!
Chocolate and mint is on my list of favorite flavor combinations all year long, but these are especially popular during the holidays. So pretty on holiday cookie trays!
(To skip my tips and tips and just see the printable recipe card, scroll to the bottom of the post.)
HOW TO MAKE ANDES MINT COOKIES
Ingredients needed:
- butter, softened to room temperature (I use salted butter.)
- granulated sugar
- brown sugar
- eggs (I use large eggs in all of my recipes.)
- vanilla extract
- all purpose flour
- baking powder
- salt
- Andes Mints
- PREP WORK: Unwrap the andes mints; set aside. Line baking sheets with silicone liners (my favorite), or spray with non-stick cooking spray.
- WET INGREDIENTS: Cream butter and sugars in a large mixing bowl. Beat in eggs and vanilla.
- DRY INGREDIENTS: Stir in flour, baking powder, and salt.
- CHILL: Cover dough and chill for about an hour so it is easier to handle.
- FORM COOKIES: Preheat oven to 350 degrees while you form the cookies. Take about a tablespoon of dough and flatten it in your palm. Place a mint in the middle and wrap the dough around it, making sure it is completely covered. Repeat with the remaining dough.
- BAKE: Place cookies on prepared cookie sheets about 3″ apart. Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks.
- GARNISH: After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.
STORING COOKIES:
Cookies will last at room temperature in an airtight container for about 3-4 days. I like to stack them with waxed paper in between layers so the chocolate drizzle stays intact.
You can freeze the cookies for 3-4 months, but I recommend freezing them before you add the chocolate drizzle, because it has a tendency to fall off when the cookies are cold. I like to freeze my cookies in heavy duty freezer ziplock bags.
VARIATIONS:
- I used the green centered creme de menthe Andes Mints, but you could use the Peppermint Crunch flavor if you prefer. It’s especially tasty for fans of white chocolate.
- Instead of drizzling melted mints on top of the cookies, you can just top them with an unwrapped Andes Mint (or even a half). The heat of the cookie will melt it, then you can use a small spoon to spread it evenly on the cookie.
- I use a homemade sugar cookie dough for these cookies, but if you are really in a hurry you can use store bought sugar cookie dough.
TREATS FOR CHOCOLATE MINT LOVERS:
- Oreo Mint Candies
- Andes Mint Chocolate Chip Cookies
- Chocolate Mint Truffle Cookies
- Andes Mint Mini Cheesecakes
- Oreo Mint Chocolate Cookies
MORE FAVORITE COOKIE RECIPES:
- Banana Chocolate Chip Cookies
- Butter Cookies (with Lemon Cream Cheese Frosting)
- Shortbread Hearts
- Butterfinger Cookies
- Brookies
- Homemade Oreos
- Oatmeal Scotchies
- Zucchini Cookies (with cream cheese frosting)
ANDES MINT COOKIES RECIPE
Yield: 40 cookies
Andes Mint Cookies
Buttery cookies stuffed with a chocolate mint candy, and drizzled with melted mint chocolate. Heavenly!
Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes
Ingredients
- 1 cup soft butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 65 Andes mints, unwrapped
Instructions
- Unwrap mints. Line baking sheets with silicone liners or spray with non-stick cooking spray.
- Cream butter and sugars in a mixing bowl. Beat in eggs and vanilla.
- Stir in dry ingredients. Cover and chill for about an hour.
- Preheat oven to 350 degrees.
- Take about a tablespoon of dough and wrap it around a mint. Make sure that all the edges are covered. Repeat with the remaining dough. (You should have about 40 cookies.)
- Place cookies on lightly greased cookie sheets about 3" apart.
- Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks.
- After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 148Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 88mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g
(originally published 12/11/2009, updated July 2020)
Give these andes mints cookies a try and they just may become a new favorite at your house! Who can resist a cookie with a surprise in the middle?
I been trying to find a recipe that my mother use to make I explained them to her but, she is 95 yrs old and she can’t remember what I was talking about. but, I thought about trying Pinterest site and I found your cookie recipe. Thanks. It;s a little different but it will work. thank you very much.