These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!

I love cookies, especially chocolate ones! Chocolate and mint are the perfect pair because the mint balances out the sweetness of the chocolate. I also love a chewy cookie that melts into your mouth when you bite it. This chocolate mint cookie is all of that and then some! Cookies are the perfect holiday treat, and if you need some fun and unique cookie recipes, you’ve got to try these Triple Chocolate Peppermint Cookies, or these Chocolate Snowball Cookies. I make these Pumpkin Cookies every year because they are so easy and everyone loves them!

Chocolate Andes Mint Cookies

Andes mint cookies are a favorite at my house! The Andes mint candies are something I love to have in a bowl on the counter. They are so silky smooth and have the perfect amount of mint. That is probably why everyone is head over heels in love with this cookie. The Andes chocolate mints on top make all the difference! They melt into your mouth and combine with the frosting and ganache, and it’s heavenly!

I love a good cookie. I honestly don’t know anyone who would turn down a chocolate chip cookie, or a fudgy no bake cookie. Mint cookies aren’t for everyone, but if you are a mint lover, this cookie will be your absolute favorite. The chocolate cookie has a little bit of mint in it, and the frosting is minty too, and it’s the perfect amount for me! They make a great Christmas cookie, or make them anytime you want!

Ingredients

It may look like a long list, but most of it you will already have in your pantry! The Andes mints are a MUST of course. They absolutely are the shining star of this recipe. You should be able to find them at your local grocery store. You can find the exact measurements listed in the recipe card below.

Andes Mint Cookies

• Butter: Use unsalted butter, and make sure you leave it out a few hours before you plan on making the cookies. Creaming the butter and the sugar will only work if the butter is room temperature.
• Brown Sugar: Brown sugar has molasses in it, giving it a richer flavor that is perfect for cookies. It also helps the cookies get nice and soft!
• Granulated Sugar: Your regular pantry sugar will work great!
• Eggs: I always use large grade A eggs in my recipes.
• Vanilla Extract: Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
• Mint Extract: Mint extract will help to add that minty flavor that you need to be able to taste in a mint cookie!
• All-Purpose Flour: All-purpose flour is the easiest to work with and will make a delicious and soft cookie.
• Unsweetened Cocoa Powder: Cocoa powder adds chocolate flavor to the cookie without any sweetness or wetness. It is the perfect thing to give the cookies a delicious chocolate flavor.
• Baking Powder: This helps the cookies to rise while they bake so that they are light and chewy.
• Salt: Salt brings out all of the flavors in the cookie, and will help to balance out the sweetness of the sugar.
• Andes Mints: These are what make the cookie unique and delicious! It’s a must for this recipe. I was able to find them at my local grocery store in the candy aisle.

Mint Frosting

• Butter: Room temperature butter is key for making a smooth and creamy frosting. You can use salted or unsalted, I actually like using salted butter in my frosting because it helps to balance out the sweetness of the powdered sugar.
• Mint Extract: This is what gives the frosting a minty flavor, it’s a must!
• Vanilla Extract:Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
• Milk: Milk helps make the frosting the right consistency, and makes it silky smooth and full of flavor.
• Powdered Sugar: Powdered sugar is a must! It sweetens the frosting and makes it the right consistency.
• Green Food Coloring: Use just a few drops at a time, until you get a really light minty green color.

Chocolate Ganache

• Semisweet Chocolate Chips: Semisweet chocolate chips melt perfectly and make a great ganache.
• Heavy Whipping Cream: Heavy whipping cream is what makes the ganache so rich and creamy.

Andes Mint Cookies Recipe

These cookies take a few extra steps to put together, but oh my goodness it’s worth it! They are out of this world yummy, and you are going to love them so much. They are the perfect amount of sweet and minty, and they always hit the spot. You will make the chewy chocolate cookies first, then the frosting and the ganache. They are seriously the best cookie you will make this year!

Baking the Cookies

1. Prep: Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
2. Beat: In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
3. Mix: Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
4. Sift: In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
5. Add Dry to Wet: Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
6. Fold: Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
7. Scoop: Scoop your cookie dough in heaping tablespoon circles with a cookie scoop and place them about 2” apart on your baking sheet slightly pressing flat.
8. Bake: Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling wire rack.
9. Cool: Cool the cookies completely before frosting.

Make Mint Frosting

1. Whip: In a bowl with a hand mixer, whip the butter until light and fluffy.
2. Mix: Add in your peppermint, vanilla, and milk, mix to combine.
3. Add Powdered Sugar: Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
4. Add Color: Add in your green food coloring, just a little at a time until you like the color
5. Frost: Allow your cookies to cool completely before you frost them.

Make Chocolate Ganache

1. Simmer: In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
2. Pour and Stir: Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
3. Cool and Top: Allow the ganache to cool at least an hour before topping your cookies with it.

Put the Andes Mint Cookies Together

1. Frost: With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
2. Add Ganache: Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
3. Top with Andes Mints: Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!

Other Cookies to Make

There are so many cookies that I say are my favorite, because they really are my favorite every time I take a bite. I can’t decide on just one! They all deserve a place in your recipe book, because I promise people will ask you for the recipe. I’ll share a few Christmas cookie recipes too, everyone wants a good cookie around the holidays, and they are so fun to give away!

Desserts

Italian Christmas Cookies

Desserts

Grinch Cookies

Desserts

Butter Pecan Cookies

Desserts

Turtle Cookies

Print

Andes Mint Cookies

These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!

Course Dessert

Cuisine American

Keyword Andes mint cookies, chocolate cookies, mint cookies

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour 40 minutes

Servings 24 cookies

Calories 464kcal

Author Alyssa Rivers

Ingredients

• 1 cup unsalted butter room temperature
• ¾ cup brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon mint extract
• 1 ¾ cups all purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup Andes mints unwrapped and coarsely chopped

Mint frosting:

• ¾ cup butter room temperature
• 3 teaspoons mint extract
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 ½ – 3 cups powdered sugar
• Green food coloring just enough to make it a light minty green.

Chocolate ganache:

• 8 ounces semisweet chocolate chips about 1 cup
• 1 cup heavy whipping cream

Instructions

• Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
• In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
• Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
• In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
• Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
• Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
• Scoop your cookie dough in heaping tablespoon circles and place them about 2” apart on your baking sheet slightly pressing flat.
• Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling rack.
• Cool the cookies completely before frosting.

Mint frosting:

• In a bowl with a hand mixer, whip the butter until light and fluffy.
• Add in your peppermint, vanilla, and milk, mix to combine.
• Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
• Add in your green food coloring, just a little at a time until you like the color
• Allow your cookies to cool completely before you frost them.

Chocolate ganache:

• In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
• Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
• Allow the ganache to cool at least an hour before topping your cookies with it.

Final assembly:

• With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
• Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
• Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!

Nutrition

Calories: 464kcal | Carbohydrates: 60g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 162mg | Potassium: 153mg | Fiber: 2g | Sugar: 49g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg