Andes Mint Cookies

These easy Andes mint cookies are soft chocolate cookies that are topped with Andes mint frosting. This easy, one-bowl recipe takes just 20 minutes to make!

Andes mint cookies are soft chocolate chocolate chip cookies topped with Andes mint candy frosting. The cookies are easy to make, and they make a quick weeknight dessert.

They’re also perfect for holidays like Christmas or St. Patrick’s Day. No matter when you enjoy them, these Andes cookies are sure to please!

Why you’ll love these Andes mint cookies

• They’re tasty! The cookies are soft with a yummy chocolate mint frosting.
• They’re quick! It only takes about 20 minutes to make the cookies – start to finish.
• They’re easy! This is a one-bowl recipe with no mixer and no chilling necessary.

Ingredient notes

• Butter – I use salted butter. If you’re using unsalted butter, increase the total salt to 1/2 teaspoon.
• Brown sugar – Light or dark brown sugar will work.
• Vanilla extract – For more mint flavor, use half vanilla extract, half peppermint extract in the cookies.
• All-purpose flour – It’s important to properly measure the flour. Too much flour will give you a crumbly dough or cookies that don’t spread. To properly measure the flour, weight it or sift or stir it to break it up. Lightly spoon into a measuring cup and level.
• Cocoa powder – I use unsweetened cocoa powder. I haven’t tried using Dutch-processed cocoa powder in this recipe.
• Semisweet chocolate chips – Feel free to use another type of chocolate chip, like milk chocolate chips, if you prefer.

How to make Andes mint cookies

Step 1: Preheat the oven to 350 F.

Step 2: Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

Step 3: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted. Whisk the butter until it is completely melted.

Step 4: Add the sugars; mix until well-combined. Stir in vanilla and egg until incorporated.

Step 5: Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.

Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

Step 6: Stir in chocolate chips.

Step 7: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

Step 8: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Step 9: Gently press an unwrapped candy into the center of each cookie. Let it sit for about 5 minutes to soften.

Step 10: Carefully spread the melted mint over the cookie.

Top tip>> Using the back of a spoon to spread the melted mint may be easier than using a knife.

Step 11: Remove to a wire rack to finish cooling.

Tips

• To keep the cookies soft, it’s important to underbake them. Slightly underbaking the cookies helps to keep the cookies soft.
• I’ve found that it’s easier to use the back of a spoon or a small rubber spatula to spread the melted mint onto the cookie than it is to use a knife.
• If you’d like to top the cookies with pieces of chopped Andes mint, wait until the frosting has semi-set. If the cookies are too warm, the chopped mint will melt. If the frosting has completely set, the Andes mint pieces won’t stick.

Recipe FAQs

Storage

The cookies should be kept in an airtight container at room temperature. They will keep for up to 4 days.

If you find that the melted candy frosting is getting too soft, simply store the cookies in the fridge to help the frosting firm up.

More cookie recipes to try!

If you’ve tried this Andes mint cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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