Andes Mint Cookies

Andes Mint Cookies-soft and chewy chocolate cookie topped with an Andes Mint that melts into the cookie, creating a divine chocolate mint frosting! The perfect cookies for the holiday season!

I love Christmas stockings. They are fun to fill and the possibilities are endless. I even loved stockings when I was a kid, maybe even more than the gifts under the tree. Our stockings changed from year to year, but my dad always included a few of the same items every single year, they were tradition! He always put in an orange, candy canes, chapstick, socks, gum, a Christmas letter, and Andes mints. Now, we do the same for our boys.

The Andes Mints were always my favorite. You know, the chocolate mints in the shiny green wrapper. I would beg my brother and sister to give me their mints…I would offer to trade my orange, but they would never take me up on my offer, ha! BUT I could convince them to donate some of their mints to make COOKIES! That’s right, we would make Andes Mint Cookies every year, they are a Christmas favorite!

Andes Mint Cookies are soft and chewy chocolate cookies that have a melted Andes Mint on top. The KEY to these cookies is to place the Andes Mint on top of the cookies when they are still warm so the mint melts onto the chocolate cookie, creating a chocolate mint frosting. They are DIVINE!

Andes Mints

You HAVE to have Andes Mints to make these cookies, the mints are the star ingredient. So where do you find Andes chocolate mints? Most stores have them, look in the candy aisle. They come in a green box with green packaging. The official title is Andes Creme De Menthe Thins…they sound so fancy, huh? They are the KEY to making these cookies!

If you can’t find them at your grocery store, you can order them online here. Note-this recipe makes about 36 cookies and one box has 28 mints so you will need to buy two boxes. You can eat the extra mints:)

How to Make Andes Mint Cookies

The chocolate cookies are easy to make and the Andes Mints make them extra special! Let’s get started!

Preheat your oven 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center. Don’t over bake!
Now it’s time for the special mints! Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
Transfer cookies to a cooling rack and cool completely so the mint chocolate can set up. The mints will harden when the cookies are cool.

How to Store Andes Mint Cookies

Store the cooled cookies in an airtight container at room temperature for up to 4 days. If you stack the cookies, make sure you put a piece of parchment paper in between the layers so the cookies don’t stick together.

You can freeze Andes Mint Cookies. Place cooled cookies in a freezer bag or container and freeze for up to 2 months. FYI-these cookies are REALLY good frozen. They remind me of the Thin Mint Girl Scout Cookies…we like to eat those frozen too:)

Christmas Cookie Tradition

Add Andes Mints to your shopping list and bake up a batch of Andes Mint Cookies for Christmas. They are a great addition to any cookie platter and they are Santa approved. The chocolate mint combo is perfection!

And if you get Andes Mints in your stocking, turn on the oven and bake a batch of cookies on Christmas day! I know your family and friends will love these chocolate mint cookies!

More Christmas Cookies:

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
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
36 Andes Chocolate Mints, unwrapped

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
Add the dry ingredients and mix on low until just combined. Don’t over mix.
Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.

Store the cookies in an airtight container at room temperature for up to 4 days.

Nutrition Facts

Andes Mint Cookies

Amount Per Serving

Calories 106 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g15%

Cholesterol 19mg6%

Sodium 69mg3%

Potassium 42mg1%

Carbohydrates 16g5%