With this Andes Creme de Menthe Cookie recipe, you can enjoy your favorite mint candies as mint chocolate cookies! These rich and chewy chocolate cookies topped with melted Andes Mints are simple and easy to make, but so delicious!
Chocolate and mint are a great flavor pairing that is perfect any time of year!
Make a batch of these delicious cookies for a Valentine's Day treat or for your holiday cookie plate at Christmas.
I have always loved Andes Mint candies - I find them so fantastic. This cookie recipe is perfect all year long!
My answer to flavors I love is always to make a cookie version of them, so here it is!
These easy Andes Mint cookies are perfect for movie nights, or just as a sweet snack with a glass of milk any time you like!
If you love the classic chocolate and peppermint flavor combination, you'll also love my Chocolate Peppermint Cookies, these Grasshopper Mint Chocolate Chip Cookies, and this recipe for Chocolate Peppermint Crinkle Cookies.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All-Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Dutch Process Cocoa
Chocolate. Andes Mints
How to Make Andes Mint Cookies
Preheat your oven to 350 degrees F and prepare your baking sheets. Line them with parchment paper or a silicone mat, and set them aside.
Gather your ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
In a large bowl, combine softened Butter and Granulated Sugar. Cream together until light and fluffy with a hand mixer or use the bowl of a stand mixer with a paddle attachment. Scrape the sides of the bowl as needed.
Mix the Brown Sugar into the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract to the mix and continue to cream.
Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Soda a little bit at a time until fully combined.
Using a size #50 cookie scoop, scoop the cookie dough into balls. Place the cookie dough balls on a cookie sheet 2 inches apart to allow for spreading when they bake.
Bake the cookies in the preheated oven for 8-10 minutes. Check the cookies nearing the last 2 minutes of the cooking time. Do not overbake.
Remove from oven when edges are set and the center is no longer glossy.
Immediately place an Andes Creme Candy on the tops of the cookies. Allow the heat from the freshly baked cookie to melt Andes Mint Chocolate.
Spread the Andes Candies with a butter knife over the top of the cookie. The less you spread the mint, the more of the mint creme green color you will see coming through.
Allow cookies to cool to room temperature and the melted mints to harden on top before storing.
Storage & Freezing
Storage: Store these cookies in an airtight container for up to 7 days. They are best if enjoyed within 2-3 days.
Freezing: Chocolate Andes Mint Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together, then place them in a Ziploc bag in the freezer.
Substitutions & Variations
- Chocolate chips. Add milk chocolate chips to the cookies to make Mint Chocolate Chip Cookies! Dark chocolate chips or white chocolate chips would work well too.
- Drizzle. Add melted chocolate to the top of the cookies for a decorative finish.
- Dusting. Add a light dusting of powdered sugar over these cookies during the Christmas season to look like snow.
- Minty. Put a little bit of Peppermint Extract into the cookie dough to give these cookies some extra minty flavor.
- Garnish. Use chopped pieces of extra mints to garnish the cookies, or use crushed candy canes for Christmas cookies!
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend making a small test batch of cookies, about 1-3 cookies, to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Andes Chocolate Mint Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate Cookie Recipes
- Mrs. Fields Chocolate Chip Cookie Recipe
- Chocolate Snowball Cookies
- Brownie Mix Chip Cookies
- Classic Chocolate Swig Sugar Cookies
- Pistachio Pudding White Chocolate Chip Cookies
- Oreo Stuffed Chocolate Chip Cookies
Andes Mint Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Cocoa Powder 35g Dutch Process
- 1 teaspoon Baking Powder
- 24 Andes Mints
- Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking powder a little at a time until fully combined.
- Using a size #50 cookie scoop. Place cookie dough on a cookie sheet 2 inches apart.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Immediately place Andes Mint in the center of each baked cookie. Allow the heat to melt Andes Mint Chocolate.
- Spread with a butter knife over the top of the cookie.
- Allow cookies to cool and Andes Mint to harden on top before storing.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.