Andes Mint Cookies Recipe
Looking for a dessert that’s both indulgent and refreshingly minty? These Andes Mint Cookies are the perfect blend of rich chocolate and cool mint, making them an irresistible treat for any occasion. Whether you’re baking for a holiday, a party, or just because, this recipe is sure to impress!
Ingredients You’ll Need
Gather these simple yet decadent ingredients for your Andes Mint Cookies:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Minty Touch:
- 1 package of Andes Mints (approximately 28 pieces)
Step-by-Step Instructions
1. Prepare the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully combined.
2. Scoop and Shape
- Using a cookie scoop or a tablespoon, portion out the dough into small balls and place them on the prepared baking sheet, leaving about 2 inches of space between each ball.
- Lightly press down the top of each dough ball with your fingers.
3. Bake to Perfection
- Bake the cookies for 8–10 minutes, or until the edges are set but the centers are still soft.
Pro Tip: Slightly underbaking ensures your cookies stay chewy!
4. Add the Minty Magic
- Immediately after removing the cookies from the oven, place an unwrapped Andes Mint on top of each cookie. Allow the mint to sit for 1–2 minutes to soften.
- Using a spoon or a small spatula, gently spread the melted mint over the cookie to create a glossy, minty topping.
5. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Andes Mint Cookies
- Chill the Dough: If your dough feels too sticky to handle, refrigerate it for 30 minutes before scooping. This helps with shaping and prevents spreading.
- Customize the Mint: Want an extra minty kick? Add ½ teaspoon of peppermint extract to the dough.
- Storage: Store these cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.
Why You’ll Love These Cookies
These cookies aren’t just delicious—they’re a crowd-pleaser! The rich, chocolatey base pairs beautifully with the creamy, minty topping, creating a dessert that’s both comforting and refreshing. They’re perfect for:
- cookie exchanges
- Party favors
- A quick mint chocolate fix
FAQ
Can I use a different type of mint chocolate?
Absolutely! If you can’t find Andes Mints, you can substitute with mint-flavored chocolate chips or another brand of mint chocolate bars.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance. Store it in the refrigerator, covered tightly, and bake when ready.
These Andes Mint Cookies are a must-try for anyone who loves the classic combination of chocolate and mint. So grab your apron, whip up a batch, and watch these cookies disappear in no time!
