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There’s something truly magical about the combination of chocolate and mint—cool, refreshing, and decadently rich. Andes Mint Cookies are the ultimate treat for any mint chocolate lover. These soft, chewy chocolate cookies are infused with Andes mint pieces and topped with melted Andes mints, creating a dessert that’s perfect for the holidays or any occasion.
Whether you’re baking for a cookie exchange, a festive gathering, or a cozy night in, these cookies are guaranteed to impress. They’re simple to make, beautifully indulgent, and bursting with the irresistible flavors of mint and chocolate.
Why You’ll Love These Andes Mint Cookies :
- Perfect Holiday Treat: These cookies make an ideal addition to any Christmas cookie platter.
- Easy to Make: With simple ingredients and a straightforward method, they’re perfect for bakers of all levels.
- Rich and Minty: The creamy Andes mint topping adds the perfect finishing touch to these decadent chocolate cookies.
- Customizable: You can add your own twist with fun variations and serving ideas.
Ingredients For Andes Mint Cookies :
For the Cookie Dough:
- ½ cup butter, softened: Adds richness and moisture to the cookies.
- ½ cup white sugar: Sweetens and balances the cocoa’s bitterness.
- ½ cup brown sugar: Adds a hint of caramel flavor and keeps the cookies soft.
- ½ teaspoon vanilla extract: Enhances the overall flavor.
- ¼ teaspoon mint extract: Provides the signature minty flavor. (Use sparingly—mint extract is potent!)
- 1 large egg: Binds the ingredients together.
- 1 cup all-purpose flour: Forms the structure of the cookies.
- ½ cup cocoa powder: Delivers a rich chocolate flavor.
- 1 teaspoon baking soda: Ensures the cookies rise slightly.
- ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- ¾ cup Andes mint baking pieces: Adds bursts of mint flavor throughout the cookies.
For the Mint Topping:
- 24 Andes mints: Melted on top for a smooth, creamy finish.
Step-by-Step Instructions :
Step 1: Make the Cookie Dough
- In a large mixing bowl, beat softened butter with an electric mixer until light and fluffy.
- Add the white sugar and brown sugar, creaming together until well combined.
- Mix in the vanilla extract, mint extract, and egg, beating until fully incorporated.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the Andes mint baking pieces to evenly distribute the minty flavor.
Step 3: Chill the Dough
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the dough balls for at least 2 hours. Chilling is essential to prevent the cookies from spreading too much while baking.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Place the chilled dough balls on a baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set. Be careful not to overbake, as the cookies will firm up as they cool.
Step 5: Add the Mint Topping
- Remove the cookies from the oven and immediately place 1½ Andes mints on top of each cookie.
- Allow the mints to sit for about a minute until softened, then gently spread the melted mint over the surface using a knife or spatula.
- Let the cookies cool completely before transferring them to a wire rack.
Tips for Perfect Andes Mint Cookies :
- Chill the Dough: Chilling prevents the cookies from spreading too much during baking and ensures a chewy texture.
- Don’t Overbake: The cookies should look slightly underbaked when you remove them from the oven. They’ll firm up as they cool.
- Even Sizes: Use a cookie scoop to ensure evenly sized cookies that bake uniformly.
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for smooth mixing.
Variations :
- Double Chocolate: Add ½ cup of chocolate chips to the dough for an extra chocolatey bite.
- Holiday Twist: Sprinkle crushed candy canes over the melted Andes mints for a festive touch.
- Mint Chip: Substitute the Andes mint pieces with mint chocolate chips for a slightly different texture.
- White Chocolate Drizzle: Drizzle melted white chocolate over the cooled cookies for a contrasting finish.
Serving Suggestions :
- Pair these cookies with a glass of cold milk or a warm mug of hot chocolate for the ultimate treat.
- Serve them as part of a holiday dessert platter alongside sugar cookies and gingerbread men.
- Enjoy them slightly warm for a gooey, minty experience.
Storage Instructions :
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerator: For longer storage, refrigerate the cookies for up to 7 days.
- Freezer: Freeze baked cookies or dough balls for up to 3 months. Thaw at room temperature before baking or serving.
Common Questions :
Why do I need to chill the dough?
Chilling the dough solidifies the butter, which helps the cookies hold their shape and prevents excessive spreading during baking.
Can I use peppermint extract instead of mint extract?
Yes, peppermint extract works well, but use it sparingly as it’s stronger than regular mint extract.
What if I can’t find Andes mints?
You can substitute Andes mints with other mint-flavored candies, like York Peppermint Patties or mint chocolate chips.
How do I ensure the mints don’t burn?
Place the Andes mints on the cookies immediately after baking. The residual heat from the cookies will melt the mints without burning them.
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Yield: 24 cookies
Andes Mint Cookies
Enjoy the mint-chocolate perfection of these Andes Mint Cookies, perfect for any holiday or special occasion!
Prep Time
15 minutes
Cook Time
10 minutes
Chill Time
2 hours
Total Time
2 hours 25 minutes
Ingredients
- For the Cookie Dough:
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- ½ tsp vanilla extract
- ¼ tsp mint extract
- 1 large egg
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup Andes mint baking pieces
- For the Mint Topping:
- 24 Andes mints
Instructions
- Prepare the Dough: Cream butter and sugars, add extracts and egg, and mix in dry ingredients. Fold in Andes mint pieces.
- Chill: Roll dough into 1-inch balls and refrigerate for 2 hours.
- Bake: Bake at 350°F for 9-11 minutes.
- Top: Add Andes mints to warm cookies, let melt, and spread.