These decadent chocolate cookies are topped with a melty andes creme de menthe candy for an easy frosted finish! Andes mint cookies are soft and fudgy with the perfect amount of fresh minty goodness!
These chocolate cookies are topped with an andes creme de menthe thin right out of the oven. The chocolate mint melts into the warm cookie and then gets swirled around to create the easiest frosting you’ve ever made!
fudgy chocolate cookies
The perfect chocolate cookie, in our humble opinion, is soft and fudgy. No need to melt chocolate for the dough, these cookies get their intense chocolatey flavor and chewy texture from unsweetened cocoa powder!
The dough can be made in 3 easy steps:
- Cream the butter and sugar.
- Mix in the remaining wet ingredients: eggs and vanilla extract.
- Add the dry ingredients: flour, cocoa powder, baking soda and salt.
Then just chill the dough, roll into balls and bake!
andes mint frosting
The best part about these cookies is the super easy frosting. Here’s how it works:
- When the cookies come out of the oven, wait one minute and then gently place a mint in the center of each cookie.
- Wait another minute or two for the warm cookie to slightly melt the mint. Then use a knife to gently swirl the melty mint around to create the “frosting.”
- Allow to set (it generally takes less than an hour) and then enjoy!
tips and tricks for the best andes mint cookies
- If possible, measure the flour using a kitchen scale. It’s extremely easy to add too much flour when using measuring cups, which can make your cookies dry and tough. If using measuring cups, use the spoon and level method. Gently scoop flour into the measuring cup until full and then use the back of a knife to scrape off any excess flour.
- Make sure not to overbake the cookies. The cookies will look quite soft, but will set up while resting on the warm pan.
- Swirl the frosting around just enough to cover the cookie. Over-swirling the frosting won’t affect the taste at all, but you’ll lose the pretty green swirls.
andes mint cookies: FAQs
You can find andes creme de menthe thins at most major grocery stores in the US. You can also purchase them online.
Yes! The dough is quite sticky and chilling it makes it easier to work with. It also helps ensure the cookies won’t spread too much when baked. If you’re short on time, reducing the chill time from 2 hours to 1 hour should work just fine.
You can store these cookies in an airtight container at room temperature or in the refrigerator for up to 5 days. You can also store them in the freezer for up to 3 months.
For more cookie inspiration, make sure to check out these recipes!
- Lemon Blueberry Cookies
- Peanut Butter Miso Cookies
- German Chocolate Cookies
- Malted Chocolate Chip Cookies
- Peppermint Chocolate Chip Cookies
andes mint cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 22
These soft and fudgy chocolate cookies are topped with a melty andes creme de menthe candy for an easy frosted finish!
- butter, softened ¾ c (170 g)
- brown sugar 1 c (200 g)
- granulated sugar ½ c (100 g)
- eggs 2 large
- vanilla extract 1 tsp
- all purpose flour 2 c (250 g)
- (spooned and leveled*)
- unsweetened cocoa powder ½ c (40 g)
- baking soda 1 tsp
- salt ¼ tsp
- andes creme de menthe thins 24 mints
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar and brown sugar until smooth and fluffy.
- Add the eggs and vanilla extract and continue beating until combined.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
- Gradually pour the dry ingredients into the wet and mix until fully incorporated.
- Cover the cookie dough and refrigerate for 2 hours.
- Preheat oven to 350°F (180°C) and line several baking sheets with parchment paper.
- Scoop and roll the dough into balls, using about 2 tablespoons of dough for each cookie. Place the cookie dough balls on the prepared baking sheet 2 inches (5 cm) apart. They will flatten as they cook.
- Bake the cookies for 10 minutes or until the edges are set.
- Let the cookies rest for one minute, then gently place an andes mint on the center of each cookie. Wait one more minute for the mint to get melty, then use a knife to carefully swirl the mint around the cookie to create the “frosting.”
- Allow the frosted cookies to sit on the pan for 10 minutes then remove to a wire rack to cool.
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storing: These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Category: dessert
- Method: baking
- Cuisine: american
Keywords: andes mint cookies
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