Hearty Andes Mint Cookies Recipe

There is something undeniably magical about the combination of cool mint and rich chocolate during the winter holidays.

My family always requests these Andes Mint Cookies because they taste just like a cozy brownie topped with a refreshing minty finish.

What Makes These Andes Mint Cookies So Special

The texture strikes that ideal balance between a chewy cookie and a fudgy brownie that simply melts on your tongue.

You will love how the mint chocolate candies melt right on top of the warm cookies to create an instant frosting without any extra work.

This recipe comes together quickly and serves as a stunning addition to any festive dessert tray or holiday exchange.

If you love rich cocoa flavors, you must try my Savory Chocolate Crinkle Cookies Recipe for a salty twist on a classic. For another crowd-pleaser that uses up pantry staples, my Cozy Kitchen Sink Cookies Recipe is always a huge hit with guests.

Everything You Need for Andes Mint Cookies

Here is what you will need to get started on this festive dessert:

• All-purpose flour: This provides the necessary structure for the cookies so they hold their shape while baking.
• Unsweetened cocoa powder: I prefer using a high-quality cocoa to ensure a deep and rich chocolate flavor base.
• Granulated sugar: This adds the right amount of sweetness and helps create tender edges on the cookies.
• Vegetable oil: Using oil instead of butter keeps the inside of the cookie moist and incredibly soft.
• Eggs: These bind the ingredients together and add richness to the dough.
• Baking powder: This leavening agent gives the cookies a nice lift so they are not too dense.
• Salt: A pinch helps balance the sweetness and brings out the intense chocolate notes.
• Vanilla extract: I always add a splash to enhance the overall flavor profile of the dough.
• Andes Mints: You will need these unwrapped and ready to place on the hot cookies for that signature topping.

My Method for Andes Mint Cookies

Let’s get cooking and fill the kitchen with amazing smells!

1. Begin by grabbing a medium mixing bowl to combine your dry ingredients. Whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed, then set this bowl aside for later use.
2. In the bowl of an electric stand mixer fitted with a paddle attachment, blend the granulated sugar, unsweetened cocoa powder, and vegetable oil. Mix these until they look well combined and slightly gritty, then mix in the eggs and vanilla extract until the batter looks smooth.
3. Gradually add the flour mixture to the wet ingredients and mix until everything is just combined. Be careful not to overmix at this stage, and use a spatula to fold the dough from the bottom to ensure no pockets of flour remain.
4. Scrape the dough up the sides of the bowl and place it in the freezer for about 45 to 60 minutes. This chilling step is crucial because the dough is very sticky and needs to firm up significantly before you can handle it.
5. While the dough chills, preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Scoop the chilled dough into 1-inch balls, place them 2 inches apart on the sheet, and flatten them slightly before baking for 9 to 11 minutes until they look set but still soft.
6. Remove the baking sheet from the oven and immediately press one unwrapped Andes Mint into the center of each hot cookie. Let them sit for about 5 minutes so the mint melts, then use a spoon or knife to spread the chocolate over the top before letting them cool completely.

My Best Tips for Perfect Andes Mint Cookies

Chilling the dough is absolutely non-negotiable because this batter is very sticky and closer to a brownie consistency than a standard cookie.

Make sure you have your Andes Mint Cookies toppings unwrapped and ready to go before the tray comes out of the oven.

If your kitchen is particularly warm or humid, you might need to leave the dough in the freezer a bit longer to ensure it handles easily without sticking to your hands.

How I Like to Serve These Andes Mint Cookies

These treats are fantastic when served slightly warm while the chocolate topping is still soft and gooey.

I also love arranging Andes Mint Cookies on a festive platter alongside a steaming mug of hot cocoa or coffee for a cozy evening.

I love seeing what you make, so make sure to follow me on Pinterest.

Andes Mint Cookies

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 48 cookies
• Diet: Vegetarian

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Description

Rich chocolate brownie-style cookies topped with melted Andes Mints. A soft, festive holiday treat that requires no rolling in sugar.

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Ingredients

• 2 tsp vanilla extract
• 1/2 tsp salt
• 4 large eggs
• 1 cup (85g) unsweetened cocoa powder
• 2 1/4 cups (300g) all-purpose flour
• 48 Andes Mints Chocolates, unwrapped
• 3/4 cup (175ml) vegetable oil
• 2 cups (400g) granulated sugar
• 2 tsp baking powder

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Instructions

1. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
2. In a stand mixer, blend the sugar, cocoa powder, and vegetable oil until combined, then mix in the eggs and vanilla extract.
3. Add the flour mixture to the wet ingredients and mix until just combined, ensuring you scrape the bowl to incorporate everything.
4. Scrape the dough up the sides of the bowl and freeze for 45 to 60 minutes until the dough is firm enough to handle.
5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
6. Scoop the dough into 1-inch balls, place them on the baking sheet 2 inches apart, and flatten slightly.
7. Bake for 9 to 11 minutes until the cookies appear set but slightly under-baked.
8. Immediately place an unwrapped Andes Mint on each hot cookie, let it sit for 5 minutes to melt, then spread smooth. Allow to cool completely.

Notes

Ensure the dough is thoroughly chilled as it is very sticky. If the dough becomes difficult to handle, return it to the freezer for a few minutes.

• Prep Time: 25 min
• Chilling Time: 45 min
• Cook Time: 30 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 117
• Sugar: 10g
• Sodium: 32mg
• Fat: 5g
• Saturated Fat: 4g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 13mg

Keywords: Andes Mint Cookies, chocolate mint cookies, Christmas baking, holiday dessert, easy cookie recipe