Chocolate Andes Mint Cookies – loaded with Andes mint pieces and finished with a melted Andes mint on top, these cookies are destined to be a new favorite.
These rich chocolate-mint cookies are delicious any time of year, though they shine during the holidays. The small hints of green from the Andes mints make them a festive choice for St. Patrick’s Day, too.
If you love mint and chocolate, these cookies are a must-try. The melted Andes mint on top gives each cookie a glossy, swirled finish and an extra burst of minty flavor—similar to the appeal of mint brownies but in cookie form.
Reasons to make these Andes mint cookies
- No chilling required: you can have fresh cookies in under 30 minutes from start to finish.
- Andes mint pieces are folded into the dough and melted on top for double the mint flavor.
- The swirled chocolate-mint topping makes them attractive on holiday cookie trays.
- They’re crowd-pleasers—great for bake sales, parties, or gifts.
How to make Chocolate Andes Mint Cookies
- Prep – Soften butter to room temperature. Unwrap the mints. Line two baking sheets with parchment or silicone liners, or lightly spray with cooking spray. Preheat the oven to 350°F (177°C).
- Wet ingredients – In a large bowl, beat the softened butter with granulated and brown sugar until creamy. Add the eggs and vanilla and mix until combined.
- Dry ingredients – In a separate bowl, sift together the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture, then gently stir in the Andes mint bits.
- Form – Use a tablespoon-sized scoop to portion the dough, then roll into balls.
- Bake – Place dough balls on prepared baking sheets at least 2 inches apart. Bake at 350°F for about 9 minutes, until the centers are just set. Immediately press an unwrapped Andes mint on top of each warm cookie.
Let the cookies sit about 5 minutes so the mint melts, then use the back of a spoon or an offset spatula to swirl the melted chocolate over each cookie for a marbled look. - Cool – Transfer cookies to a wire rack and allow them to cool completely. The chocolate topping can take up to an hour to set fully.
Storing cookies
Store cookies at room temperature in an airtight container for up to a week. Place waxed paper between layers to prevent sticking. For longer storage, freeze cookies in a freezer-safe container or heavy-duty zip-top bag for 3–4 months, using waxed paper between layers to keep them separate.
Thaw frozen cookies at room temperature before serving. Microwaving can melt the chocolate topping unevenly while the cookie remains cold, so avoid reheating in the microwave if possible.
Pro tips
- For chewy cookies, avoid overbaking. Remove them when the centers are barely set; they continue to firm slightly as they rest on the pan while the mint melts.
- Use a cookie scoop for uniform-sized cookies that bake evenly.
- Andes baking bits are typically found in the baking aisle near chocolate chips; the bagged Andes mints are in the candy aisle. If local stores don’t carry them, you can purchase them through online retailers.
More delicious cookie recipes
- Rolo Cookies
- Oatmeal Toffee Cookies
- Green Mint Chocolate Chip Cookies
- Brown Butter Pumpkin Snickerdoodles
- M&M Christmas Cookies
- Iced Oatmeal Cookies
- Lemon Cookies with Powdered Sugar
- Chocolate Crinkle Cookies
Chocolate Andes Mint Cookies
Kara
Pin Recipe
Equipment
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Cookie Scoop Set
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Glass Mixing Bowls
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Silicone Baking Mat or Parchment Paper
Ingredients
- 1 cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ⅔ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup Andes mint bits
- 8.5 oz bag Andes crème de menthe thins (about 42 mints)
Instructions
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Line baking sheets with parchment, silicone liners, or spray with cooking spray. Preheat the oven to 350°F (177°C).
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Cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla until combined.
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Sift together the flour, cocoa powder, baking soda, baking powder, and salt.
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Add the dry ingredients to the creamed mixture and stir until just combined. Fold in the Andes mint bits.
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Scoop the dough with a tablespoon or cookie scoop and roll into balls. Place on prepared pans at least 2 inches apart.
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Bake at 350°F for about 9 minutes, until centers are barely set. Immediately press an unwrapped mint on top of each cookie and let sit about 5 minutes for the mint to melt. Spread the melted mint over the cookie tops.
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Transfer cookies to a wire rack to cool completely. The chocolate topping may take up to an hour to set.
Nutrition
Andes mints play the starring role in this chocolate cookie recipe. If you enjoy minty chocolate cookies—think thin mint-inspired flavors—these are worth baking right away.