These Andes Mint Chocolate Cookies are chocolatey mint perfection. They’re rich, and decadent, fudgy chocolate cookies, topped with a melted Andes Mint on top.
These cookies are heavenly chocolate cookies, taken to the next level with an Andes Mint placed on top when they are warm. Then it’s swirled around the top as it melts to make a mint chocolatey almost ganache for the cookie.
The melted chocolate mint candy on top makes almost a chocolatey shell on top of the cookies, that not only adds a nice minty flavor to the cookies, but adds a nice texture as well.
The chocolate cookie is fudgy, with a bit of a crunchy, chewy edge. It’s a good cookie on it’s own, and with the andes mint on top, it’s like a mint brownie, all wrapped up in cookie form. So yummy!
These Andes Mint Cookies are perfect for St. Patrick’s Day (something about mint and chocolate together, just makes me think of St. Patrick’s Day, is that normal?) or Christmas (I promise your neighbors would love a plate of these for Christmas! Plus minty goodness is perfect for the holidays).
Where to buy Andes Mints?
You should be able to find Andes Mints at most grocery stores. They’ll technically be listed as Andes Creme De Menthe. I’ve seen them at Walmart, Target, and Kroger brand stores.
Note: this recipe makes about 40 cookies so you’ll need 2 of the smaller packages of mints. You can sometimes find bags of them as well, that should hold enough for one batch of cookies.
How to make Andes Mint Chocolate Cookies?
Add the butter and chocolate chips to a small sauce pan and heat them together over medium low heat until you can stir them totally smooth, and they are both all the way melted. Let the pan sit for 15 minutes to cool slightly.
In a large sized bowl, whisk together the eggs, vanilla extract, and brown sugar. In a medium bowl stir together the flour, baking powder, baking soda, and salt.
Add the melted chocolate to the eggs and beat together with a hand mixer or stand mixer. Slowly add in the dry ingredients while stirring the mixture, until the dry ingredients are completely added in and the mixture is smooth.
Cover the dough with plastic wrap and stick the bowl in the fridge for at least 1 hour. (You can have it in the fridge up to overnight, you’ll just want to let it warm up a bit before scooping if its too hard).
Scoop the dough into small 1 Tablespoon sized balls (about 1 1/2 inches across), and spread them about 2 inches apart on to your cookie sheet. Bake the cookies until they are set on the sides and the tops just start to crack. (Just a heads up, the batter is thick, but the cookies still flatten a bit, if you want them to be thicker, add a bit more flour as needed after the first tray full).
Let the cookies cool for a couple minutes on the pan, then top each one with an unwrapped mint chocolate. The chocolate will start to melt from the warmth of the cookie, then use a butter knife to spread the melted chocolate over the top of the cookie, not quite to the edges.
Let the cookies cool completely, to let the chocolate on top set. Then enjoy!
But PS. They’re actually delicious when they’re still warm with the mint all melty on top too. Just a bit messier 😉
How to store Andes Mint Chocolate Cookies?
Once the cookies have cooled, and the chocolate mint coating on top has set, you can store these cookies in an airtight container at room temperature for about 4 days.
You can also freeze the cookies by placing them in a freezer safe bag, or container for up to 2 months. (I know a lot of people love eating mint chocolate treats straight from the freezer, and these cookies are no exception 😉 )
How to make Andes Mint Cookies with a Cake Mix:
If you don’t want to make the chocolate cookie base for these cookies, you can use a chocolate cake mix to make a quick chocolate cookie instead.
You’ll need 1 box of chocolate cake mix, 2 eggs, and 1/3 cup vegetable oil. Mix them all together till you have a nice soft dough.
Then scoop the dough into 1 Tablespoon sized balls, and roll them up. Bake them up for about 6-7 minutes, until the tops of the cookies are set.
Let the cookies cool for about 2 minutes, then place an Andes Mint on top. Let the mint chocolate sit until it gets melty, then use a butter knife to spread the melted chocolate over the top of the cookie, not quite to the edges.
These Andes Mint Chocolate Cookies are so yummy and delicious. Who can say no to rich chocolatey cookies, with a delicious mint chocolate shell on top. I know I can’t stop at just one!
More Chocolate Cookie Recipes:
- Hot Chocolate Cookies
- Peppermint Bark Cookies
- Double Chocolate Cookies
- Homemade Oreos with a Cake Mix
- Chocolate Whoopie Pies
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Andes Mint Chocolate Cookies
- 1/2 cup unsalted butter (1 sticks)
- 12 oz semi sweet chocolate chips (2 cups)
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/4 cups brown sugar
- 1 3/4 cups all purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 40 Unwrapped Andes Mints
- Add the butter and chocolate chips to a small sauce pan, and heat over medium low heat. Stir often until both are completely melted and you can stir them smooth. Set aside to cool for about 10-15 minutes.
- In a large sized bowl, combine the eggs, vanilla extract, and brown sugar until smooth. Set aside.
- Add the slightly cooled, melted chocolate to the egg mixture, and beat together with a stand mixer or hand mixer.
- Slowly pour the dry ingredients into the wet mixture, while stirring, until combined.
- Cover the dough with plastic wrap and refrigerate it for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner.
- Roll the dough into 1 1/2 inch sized cookie dough balls and place them on the prepared baking sheet, about 2 inches apart. (I like to do rows of 3 across, 4 down.)
- Bake the cookies for 8 to 10 minutes until the edges are set and the tops just start to crack.
- Remove the cookies from the oven and let them cool for 2 minutes.
- Top each cookie with an unwrapped Andes mint. Let the mint set for about 1 to 2 minutes.
- As the mint melts, use a butter knife to spread the chocolate over the top of each cookie, not quite to the edges.
- Let the cookies cool until the chocolate on top of them is set.