(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
- 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
- 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.
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.
- 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
- Homemade Oreos
- Oatmeal Scotchies
- Zucchini Cookies (with cream cheese frosting)
ANDES MINT COOKIES RECIPE
- 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
- 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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Amount 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?