Andes Mint Cookies
These decadent Andes Mint Cookies feature a fudgy chocolate cookie and a simple frosting made with Andes Crème de Menthe candies.
The chocolate mint melts into the warm cookie and then gets swirled around to create the easiest frosting you’ve ever made!

Key ingredients
- All purpose flour: For best results, weigh your flour using a kitchen scale. It’s easy to overmeasure flour when using measuring cups, which can lead to dense, dry cookies. If using cups, make sure to use the spoon and level method (which is explained in the notes section of the recipe card).
- Butter: Use unsalted butter, softened to room temperature. This allows the butter to cream smoothly with the sugar.
- Sugar: A combination of brown sugar and granulated sugar gives these cookies a wonderfully chewy texture.
- Unsweetened cocoa powder: No need to melt chocolate for the dough, these cookies get their intense chocolatey flavor and chewy texture from unsweetened cocoa powder!
- Baking soda: Baking soda helps the cookies spread and gives them a lighter texture.
- Eggs: Eggs help bind the cookie ingredients and add richness and moisture.
- Andes mints: Andes Creme de Menthe Thins add the perfect amount of minty freshness to the chocolate cookies.
Step by step photos
Step 1: Make the dough and chill for 2 hours.
Step 2: Portion the cookie dough into balls and bake.
Step 3: Place an Andes mint on top of each warm cookie. Wait a minute or two for the warm cookie to slightly melt the mint.
Step 4: Use a knife or small spatula to gently swirl the melty mint around to create the “frosting.”
Storage and freezing
These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Andes mint cookies will also keep well in the freezer for up to 2 months.
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.
The cookies are done when the edges appear set and slightly firm. The centers will still look soft and a bit underbaked, 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 Recipe
- Total Time: 2 hours 25 minutes
- Yield: 22
Description
These soft and fudgy Andes Mint Cookies are topped with a melty andes creme de menthe candy for an easy frosted finish!
Ingredients
- 3/4 cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all purpose flour, spooned and leveled*
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 24 andes creme de menthe thins
Instructions
- 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.
Notes
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 3 days or in the refrigerator for up to 1 week. They can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.
Good cookie.
Mine were much flatter than your picture but
very tasty.
Thank you for trying them! 🙂