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platter of andes mint cookies

andes mint cookies

  • Author: Brittney
  • 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


  1. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar and brown sugar until smooth and fluffy.
  2. Add the eggs and vanilla extract and continue beating until combined.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
  4. Gradually pour the dry ingredients into the wet and mix until fully incorporated.
  5. Cover the cookie dough and refrigerate for 2 hours.
  6. Preheat oven to 350°F (180°C) and line several baking sheets with parchment paper.
  7. 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.
  8. Bake the cookies for 10 minutes or until the edges are set.
  9. 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.”
  10. 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