Chocolate Andes Mint Cookies have a layer of smooth melted Andes mints on top of a soft, rich chocolate cookie. These cookies are perfect for anybody who loves the classic combination of mint and chocolate!
If you love this flavor combination, be sure to try my Fudgy Frosted Chocolate Mint Brownies, easy classic Homemade Peppermint Bark, or make a Grasshopper Ice Cream Pie!
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When I was a kid, I loved Andes mints so much that I started getting packages of them in my Christmas stocking each year. The combination of mint and chocolate has always been one of my favorites. I like it even more than peanut butter and chocolate, which is saying something.
Enjoying a chocolate Andes Mint cookie with a warm mug of hot cocoa is possibly one of the best ways to relax at home this winter.
One of my college roommates, Cori, shared this recipe with me more years ago than I care to admit. It’s been a favorite ever since.
I remember taking the handwritten recipe card home with me (that’s how we did it in the old days) and making these for my family over winter break and everybody raved about them.
The base of the cookie is a rich, soft chocolate cookie, but it’s pretty different from some of my other favorite chocolate cookie doughs like my Chewy Chocolate Brownie Cookies or Double Chocolate Crinkle Cookies.
Instead of being made with cocoa powder, you make the cookie dough by melting butter, brown sugar, and water, then adding chocolate chips and heating and stirring until they are melted as well. That mixture gets to cool a bit before adding the other staple cookie ingredients of flour, eggs, salt, and a little baking soda.
We use brown sugar in these cookies because adds a deeper, more complex flavor to the chocolate (and also that’s the way my roommate taught me to do it).
Then the dough needs to chill in the fridge for a bit so it’s easy to scoop and roll into balls.
After baking, each cookie gets topped with an Andes mint while the cookie is still hot. The residual heat is enough to melt the candy, then you just spread it around to create a minty-chocolatey coating on each cookie that will re-harden after about an hour or so.
I feel the need to warn you about the addictive properties of these devastatingly yummy and subversively demure little chocolate Andes mint cookies.
They are soft with a chocolate shell coating that not only adds a wonderful mint flavor, but also an interesting texture. And the cookies are small enough that you can easily start with 2 or 3 and before you know it your reaching for your 4th or 5th trying to stop yourself but completely unable to.
It’s not just me. I’ve seen my husband, who professes to not be a big fan of the mint-chocolate combo, get drawn into the relentless pull of these chocolate Andes mint cookies every time I make them. They are irresistible with a glass of milk.
These make a fantastic holiday cookie for Christmas or even as a non-traditional St. Patrick’s Day option, but honestly, we make them year-round because they are good anytime!
How to Make Andes Mint Cookies
- In a large microwave-safe bowl, melt the butter with the brown sugar and water, then add in the chocolate chips.
- Microwave in 30-second bursts, stirring between each burst until the chocolate iscompletely melted and the mixture is nice and smooth. Let this cool for 10 minutes.
- Add in the eggs and the vanilla to the chocolate mixture and beat well using an electric hand mixer or stand mixer.
- Mix in the flour, baking soda, and salt until it’s combined and there are no streaks of flour remaining. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Roll the dough into small balls, roughly the size of walnuts, and space them out about 2-inches apart on the prepared baking sheets. Bake for 8-10 minutes until they’re set around the edges and cracked on top, but be careful not to overbake.
- Remove the cookies from the oven and wait for 1 minute before topping each cookie with an unwrapped Andes Mint. The chocolate mints will melt in about 60 seconds from the residual heat in the cookies. As the mints melt, use a butter knife to spread the chocolate around the top of each cookie.
- Let the cookies cool completely. As they cool, the Andes Mints will set up again forming a chocolate-mint coating on top of each cookie.
Can you freeze Andes Mint cookies?
Yes, you can freeze these chocolate Andes mint cookies. After they have completely cooled and set up, the chocolate hardens enough that you can set them on top of each other in an airtight container and freeze for up to a few weeks.
By doing this you can allow yourself a nicely portioned treat after every meal without fear of eating an entire batch in one sitting. The cookies are good enough that you may want to use these added cautions to prevent yourself from eating too many at once. But then again, what is too many?
Another reason to freeze these cookies is that cold chocolate-mint desserts are absolutely the best. Does anybody else stick Girl Scout Thin Mint cookies in the freezer to eat them cold or is it just me?
If you happen to live somewhere where you cannot buy Andes mints, you could always try making your own homemade Andes mints!
My mother-in-law made homemade Andes mints one year and I was super impressed but have never tried it myself.
Other Chocolate Loving Recipes You’ll Enjoy!
- Soft and Chewy Chocolate Chip Cookies
- German Chocolate Cake
- Pecan Chocolate Chip Cookies
- One Bowl Chocolate Cake Recipe
- Raspberry Chocolate Chunk Cookies
- Chocolate Peanut Butter No Bake Cookies
- White Chocolate Raspberry Truffle Ice Cream
- Chocolate Lofthouse Frosted Sugar Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Andes Mint Cookies
Ingredients
- 3/4 cup salted butter
- 1 1/2 cups brown sugar
- 2 Tablespoons water
- 2 cups semisweet chocolate chips
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 packages of Andes Mints, unwrapped
Instructions
- Combine the butter, brown sugar, and water in a large microwave-safe bowl. Microwave in 30 second bursts, stirring between each burst, until the butter and chocolate are completely melted and the mixture is smooth.
- Add the eggs and vanilla to the chocolate mixture and beat well using an electric hand mixer or stand mixer.
- Mix in the flour, baking soda, and salt until combined and no streaks of flour remain. Cover dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Roll the dough into small balls, roughly the size of walnuts, and space about 2-inches apart on the prepared baking sheets. Bake for 8-10 minutes until set around the edges and cracked on top, but be careful not to overbake.
- Remove the cookies from the oven and wait for 1 minute before topping each cookie with an unwrapped Andes mint. The chocolate mints will melt in about 60 seconds from the residual heat in the cookies. As the mints melt, use a butterknife to spread the chocolate around the top of each cookie.
- Let the cookies cool completely. As they cool, the Andes Mints will set up again forming a chocolate-mint coating on top of each cookie.
I still remember when you made these cookies when we were roommates! I love them and can’t wait to make them.
That’s so fun that you remember me making these for you, Sarah!
Delicious! I made these today for my family. My husband loves Andes mints so these were perfect. Really easy to make. Only one thing, there was no measurement for the vanilla, so I used 1tsp. Will definitely make these again!!
Made these for daughter’s wedding. Perfect recipe, perfect directions.
Oh I am glad you could use these for the wedding! Thank you! Easy and delicious are my favorite kind of treats! Congrats on the wedding!