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Andes Mint Cookies Recipe

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★★★★★

4.8 from 54 reviews

These Andes Mint Cookies are rich, chocolatey treats featuring a soft cocoa cookie base topped with melted Andes mint chocolates that act as a creamy, minty frosting. Perfectly balanced with a dense yet tender texture, these cookies combine the deep flavors of cocoa with the refreshing taste of mint, making them a delightful dessert for mint and chocolate lovers alike.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Topping

  • 36 Andes Chocolate Mints, unwrapped

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with a Silpat baking mat or parchment paper to ensure the cookies bake evenly and don’t stick.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until evenly combined. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer with the paddle attachment, beat the room temperature unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light, fluffy, and creamy, about 2 minutes.
  4. Add Eggs and Vanilla: Mix in the eggs and pure vanilla extract, scraping down the sides of the bowl as needed for an even blend.
  5. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined. Avoid overmixing to keep the cookies tender.
  6. Shape Cookies: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
  7. Bake: Bake the cookies for 8 to 10 minutes or until the edges are set but the centers remain soft.
  8. Add Andes Mints: Remove the baking sheet from the oven and immediately press one unwrapped Andes Chocolate Mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes to allow the mint to soften and melt.
  9. Spread Mint Frosting: Use a butter knife to gently spread the melted mint over the top of each cookie, leaving a small border around the edges. This melted mint forms a delicious frosting.
  10. Cool the Cookies: Transfer the cookies to a cooling rack and allow them to cool completely so the chocolate mint frosting sets up nicely.

Notes

  • Room temperature butter ensures better creaming, resulting in a lighter cookie texture.
  • Do not overmix once the dry ingredients are added to avoid tough cookies.
  • Spacing cookies about 2 inches apart prevents them from merging during baking.
  • Letting the mint melt slightly before spreading creates a smooth, frosting-like topping that enhances flavor and presentation.
  • For a stronger mint flavor, you can add a few drops of peppermint extract to the dough.

Keywords: Andes Mint Cookies, chocolate mint cookies, cocoa cookies, mint chocolate treats, holiday cookies, easy chocolate mint recipe

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