DESSERTS

Andes Mint Cookies: 10 Irresistible Minty Chocolate Treats

by basmer

29 de November de 2025

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Andes Mint Cookies have become a cherished treat in my home, combining rich chocolate with a refreshing hint of mint in every bite. These cookies feature a deep cocoa base that perfectly complements the creamy Andes Mints, creating an indulgent dessert that is hard to resist. The delightful combination of flavors and textures makes these cookies a favorite for chocolate and mint lovers alike. Let’s dive into this easy Andes mint cookie recipe and discover how to make these delicious treats!

Why You’ll Love This Andes Mint Cookies

There are countless reasons to love Andes Mint Cookies. Firstly, they offer a unique flavor profile by combining chocolate and mint, which is always a crowd-pleaser. Secondly, the cookies are incredibly easy to make, ensuring that even novice bakers can whip up a batch without a hitch. Thirdly, these cookies are perfect for any occasion, especially during the holidays when mint-flavored chocolate cookie treats are in high demand. With a soft, fudgy texture and a hint of mint, they are also a great addition to any dessert platter. Lastly, they can be stored easily, making them perfect for meal prep!

Ingredients for Andes Mint Cookies

Gather these items:

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

How to Make Andes Mint Cookies Step-by-Step

Step 1: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Step 2: In the bowl of an electric stand mixer equipped with the paddle attachment, blend together the granulated sugar, unsweetened cocoa powder, and vegetable oil until fully combined and smooth.
Step 3: Incorporate the four large eggs and vanilla extract into the cocoa mixture, mixing until the batter is uniform.
Step 4: Add the flour mixture to the wet ingredients and mix until just combined. Scrape the sides of the bowl and gently fold the dough to ensure even incorporation.
Step 5: Scrape the dough up the sides of the bowl to aid in faster, even chilling. Place the bowl in the freezer for 45 to 60 minutes until the dough is firm enough to handle.
Step 6: During the last 15 minutes of chilling, preheat your oven to 350°F (175°C).
Step 7: Scoop the dough and form into 1-inch balls (approximately 22 grams each). Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing each dough ball 2 inches apart.
Step 8: Using greased hands or a cup, flatten each ball about halfway. Bake in the preheated oven for 9 to 11 minutes, aiming for a slightly under-baked appearance.
Step 9: While the cookies bake, unwrap the Andes Mints chocolates. Immediately after removing cookies from the oven, gently press one Andes Mint onto each cookie. Let them rest for about 5 minutes until the mint softens and can be spread over the cookie surface.
Step 10: To set the topping faster, chill the cookies in the refrigerator, or place them on a wire rack and allow to set at room temperature.

Pro Tips for the Perfect Andes Mint Cookies

Keep these in mind:

Chill the dough properly to ensure the cookies hold their shape while baking.
For a richer flavor, consider using dark chocolate cocoa powder.
Don’t overbake the cookies; they should be slightly soft in the center for the best texture.
For a festive touch, add crushed candy canes for an extra minty crunch during the holidays.

Best Ways to Serve Andes Mint Cookies

These cookies are perfect on their own, but you can elevate your dessert game by pairing them with a scoop of vanilla ice cream or serving them with a drizzle of chocolate sauce. They also make an excellent addition to any holiday dessert platter, alongside other chocolate mint dessert recipes. Consider presenting them in a decorative box as a thoughtful gift for friends and family.

How to Store and Reheat Andes Mint Cookies

To store your Andes Mint Cookies, place them in an airtight container at room temperature, where they will stay fresh for up to one week. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven until just heated through, ensuring they retain their soft texture.

Frequently Asked Questions About Andes Mint Cookies

What’s the secret to perfect Andes Mint Cookies?

The key to perfect Andes Mint Cookies lies in the chilling process. Chilling the dough helps the cookies maintain their shape and ensures a fudgy texture. Additionally, be careful not to overbake them; slightly under-baked cookies will give you that delicious soft center.

Can I make Andes Mint Cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to three days. Just remember to chill it before baking. Alternatively, you can freeze the unbaked cookie dough for up to three months and bake them fresh when you’re ready.

How do I avoid common mistakes with Andes Mint Cookies?

To avoid common mistakes, ensure you accurately measure your ingredients, especially the flour and cocoa powder. Use the spoon and level method for the flour to prevent dry cookies. Also, keep an eye on baking time; it’s better to under-bake than over-bake for that perfect chewy texture.

Variations of Andes Mint Cookies You Can Try

If you’re looking to mix things up, consider trying these variations of Andes Mint Cookies. You can create Andes mint cookie bars by pressing the dough into a baking pan instead of rolling into balls. For a different taste, add chocolate chips to the dough for an even richer experience. You could also experiment with different minty chocolate cookie ideas, such as using mint extract for an extra punch of flavor!

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a festive treat!

Andes Mint Cookies: 10 Irresistible Minty Chocolate Treats

Author: basmer
Total Time: 52 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these rich and fudgy Andes Mint Cookies, combining a deep cocoa cookie base with the refreshing, creamy taste of Andes Mints.

Ingredients

Scale

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

Instructions

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
In the bowl of an electric stand mixer equipped with the paddle attachment, blend together the granulated sugar, unsweetened cocoa powder, and vegetable oil until fully combined and smooth.
Incorporate the four large eggs and vanilla extract into the cocoa mixture, mixing until the batter is uniform.
Add the flour mixture to the wet ingredients and mix until just combined. Scrape the sides of the bowl and gently fold the dough to ensure even incorporation.
Scrape the dough up the sides of the bowl to aid in faster, even chilling. Place the bowl in the freezer for 45 to 60 minutes until the dough is firm enough to handle.
During the last 15 minutes of chilling, preheat your oven to 350°F (175°C).
Scoop the dough and form into 1-inch balls (approximately 22 grams each). Place them on a baking sheet lined with parchment paper or a silicone baking mat, spacing each dough ball 2 inches apart.
Using greased hands or a cup, flatten each ball about halfway. Bake in the preheated oven for 9 to 11 minutes, aiming for a slightly under-baked appearance.
While the cookies bake, unwrap the Andes Mints chocolates. Immediately after removing cookies from the oven, gently press one Andes Mint onto each cookie. Let them rest for about 5 minutes until the mint softens and can be spread over the cookie surface.
To set the topping faster, chill the cookies in the refrigerator, or place them on a wire rack and allow to set at room temperature.