andes mint cookies

These Andes Mint cookies are a soft-baked chocolate cookie with an Andes Mint melted on top. This chocolate mint treat is perfect for the holiday season!

Andes Mint Cookies

(170 grams) unsalted butter (, softened)

(300 grams) granulated sugar

(80 grams) unsweetened cocoa powder

eggs

vanilla extract

(292 grams) all-purpose flour (, spooned and leveled)

baking powder

fine sea salt

Andes mints (, unwrapped)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

white sugar

cocoa powder

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat

Preheat thee oven to 350°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar. Mix in eggs, and vanilla. Add cocoa powder and mix until smooth.

Chill

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture and mix just until combined. Refrigerate the dough for 15 to 20 minutes.

Scoop

Using a medium cookie scoop (or about 2 Tablespoons), scoop the dough onto the baking sheets. Roll the dough balls and then lightly press the tops of the dough ball flat with your palm.

Bake

Bake 8 to 10 minutes, or until the edges are slightly crisp, yet soft in the middle. Place 1 mint on top of each cookie immediately after they come out of the oven and let sit a few minutes on the pan.

Move the cookies to a cooling rack. Using a spoon or knife, spread the melted mint on top of the cookies.

Sprinkle additional chopped mints on top, if desired. Add after the chocolate has set for 1-2 minutes, so they don&#39;t melt. Let cookies cool before storing.

https://content.jwplatform.com/videos/inOuW5J8.mp4

Andes Mint Cookies are a soft-baked chocolate cookie loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They're amazing straight from the oven.

butter (softened)

brown sugar

mint extract

flour

cocoa

baking soda

salt

Andes mint baking pieces

Andes mints

In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.

In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.

Roll the dough into 1 inch balls and refrigerate for at least 2 hours.

Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.

Remove them from the oven and immediately place 1 and 1/2 Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.

These are great!  I made them last Christmas and they now are on our "must have" cookies ;o)
I've looked at other recipes online for similar cookies, but this one is my favorite.

I just finished baking a single batch of these cookies. I did not chill dough but I do weigh my ingredients and I used Andes candies peppermint (red &amp; white)on top which makes them more festive for Christmas. They are amazing and they made 24 cookies.

I made this recipe at our church "Family Camp" cookie bake-off.   I tied for 2nd place!  They are so good!
Thank you for sharing this recipe.

One question though.  Can I freeze the dough before baking?

Made these today for son in law. Had to sample them. Really good. Thanks for the recipe!

I, too, doubled the recipe and the dough was too dry even before I got all the flour mixture in. I searched other recipes and found they called for more butter. Added another 1/4 cup butter MELTED and it solved the problem.

These are fantastic!! Minty. Chewy. Chocolate. Perfect!

I made these for a cookie exchange party and couldn't stop eating them myself. My family loved them! This recipe is a keeper and will make every year for the holidays, they were soooo good!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1542137260/chcl5rzxuiyapzhrspsl.mp4

Andes Mint Cookies are a soft-baked chocolate cookie loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They’re amazing straight from the oven.

These double chocolate mint cookies are the perfect holiday cookie. Made with rich chocolate cookie dough, chopped Andes mints, and peppermint extract. These mint chocolate cookies are at the top of my list when it comes to Christmas baking. You're going to love them!

Double Chocolate Andes Mint Cookies

salted butter, softened

brown sugar,

egg, room temperature

peppermint extract

all-purpose flour,

cocoa powder* (see notes)

chocolate chips

Andes creme de menthe mints, chopped (plus more for topping)

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.

Add in the egg, vanilla extract, and peppermint extract and mix until fully incorporated.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.

Fold chocolate chips and chopped Andes mint candies into the cookie dough. 

Use a cookie scoop or spoon to portion out the dough. Use your palms to roll into a uniform 2" ball.

Top cookie dough balls with extra pieces of broken Andes mints.

Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found that 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Mint chocolate cookies are best enjoyed in the first couple of days.

Delicious cookies. Brought them to share with my friends at a cookie exchange party. Ended up in the top 3 best cookies!!

We really loved these cookies!!! They are dangerously GOOD and we cannot stop eating them.

These cookies are amazing! I definitely want to make these for Christmas this year. The mint flavor is perfect with the chocolate.

I made these for my sister-in-law who likes mint chocolate everything. She loved them and asked me for the recipe!

Biiiiiggg minty sweets fan here...and these are INCREDIBLE!! Literally the perfect balance of mint and chocolate but not too sweet. Even more this is one of the most low maintenance cookie recipes I've ever made. I usually worry with big cookies like this, but they came out perfect exactly at 12 minutes and the dough is so easy to work with!

Perfect dessert. You get the after dinner mint and the cookie all at the same time! Doubled the recipe and everything turned out great.

My co-workers absolutely loved these cookies! Made a double batch for them!

Chewy, chocolatey brownie cookies with a crinkly, shiny top, gooey center and a sprinkle of flaky sea salt.

Brownie Cookies

tbsp (84 g) unsalted butter

oz (227 g) chopped, dark chocolate (60% cocoa)

(63 g) all-purpose flour (spooned and leveled)

(20 g) cocoa powder, Dutch process

tsp salt

tsp baking powder

(100 g) white granulated sugar

+ 2 tbsp (83 g) packed, light brown sugar

eggs,

vanilla

Preheat oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets, but if you want them all to have the pretty shiny tops, use a large baking sheet so you can bake them all at once.)

Start by melting the butter together with the chopped dark chocolate. Set aside to let it cool slightly.

In a medium sized bowl whisk together the all purpose flour, cocoa powder, salt and baking powder. Set aside.

To a large bowl add the granulated white sugar, light brown sugar, eggs and vanilla. Beat the ingredients on high with an electric mixer for at least 7 minutes. (This allows to the eggs to create a crinkly top layer when the cookies are baking.) (You can also use a stand mixer with the whisk attachment.)

Then mix in the melted chocolate and butter.

Add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very soft.

As soon as the dough is mixed, scoop it into 30 portions, using a 1 tbsp capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 1/2 inches apart from each other. Don&#39;t worry about getting perfect scoops. They won&#39;t be your typical cookie dough balls.  (Work fast to ensure the tops stay shiny and crackly.)

Bake the cookies for 11-12 minutes until the tops have cracked. When they are straight out of the oven, go around them with a circular cookie cutter to give them a more circular shape if you wish.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt and serve!

I've tried probably two dozen brownie cookie recipes, and this is the first winner I've encountered. I've been disappointed so many times, I was hesitant to try this, but I'm so glad I did. Perfect, flaky, crispy brownie crust on top, deep chocolate flavor, and the most delicious chewy texture. Thank you!!!!!

I’ve made it many times and it always turns out so great. Best brownies cookies recipe ever!

I made these yesterday exactly according to the directions. I could tell as soon as as i was done mixing that these were going to be way too thin to place directly in oven( or be a huge disaster). I placed them in fridge for hour or so &amp; only cooked at 335 instead 350 to prevent burning like some others had. Then turned out pretty well with adjustments. They taste good- but I don’t think I would make these again.

These were very good and I think following instructions to the letter really made them taste and look just as pictured 

These cookies are delicious!! I made sure to measure all ingredients could. I used the whisk attachment for the wet ingredients then changed to the paddle attachment when adding the dry ingredients. I worked as quickly as I could and they cooked beautifully! Perfectly round and raised! Thanks for posting!

I thought they would be chewy on the edges, like a brownie, but they were very disappointing. Cakey, too sweet, and fudgey in the center, ew.

I have made these multiple times they are amazing!!! I cant say if they are as good the next because we never have any leftovers.

yes, the cookie were too thin and flat i kept them too long they were burned bottom, the second patch were placed in a brownie tray. They were chewy and tasty. i was planning to give half of it to the family but when i tasted it noo kept them all 😂

I never rate recipes but these were amazing! It’s like the best parts of brownie. 10/10! 

There's a reason why this recipe is a solid 5 stars across the board. I seldom use recipes without tweaking and rarely leave reviews. This one gets it. Top to bottom A+ and I am keeping this one on rotation. I did try a couple with chocolate chips/ peanut butter chips in, which was great, but they don't need them. They are that good on their own. Texture and flavor were both amazing.

I’ve made these a couple of times now, and my favorite was when I added peppermint pieces for christmas! I love this recipe, the only time I’ve had trouble was once when they didn’t flatten, but I assume that was an error on my part since they’ve been perfect every other time.

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Top 4 andes mint cookies recipes from across the web

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Andes Mint Cookies

Andes Mint Cookies

Double Chocolate Andes Mint Cookies

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