If you’re a fan of mint chocolate treats, you simply must try this enchanting Andes Mint Cookies Recipe that brings together rich cocoa, creamy mint, and chunks of Andes mints all in one irresistible package. These cookies are perfectly soft with a fudgy texture, layered with luscious mint and chocolate toppings, making each bite a delightful experience that feels like a cozy hug during any season. Whether you’re baking for a holiday gathering or a special treat for yourself, this recipe shines with its perfect balance of flavors and that iconic Andes mint charm.
Ingredients You’ll Need
This Andes Mint Cookies Recipe relies on a handful of straightforward, pantry-friendly ingredients that work in perfect harmony to create deep flavor and satisfying texture. Each component plays a vital role—from the velvety butter and rich cocoa powder to the fresh mint extract and that magical touch of color that makes these cookies pop.
- Salted butter (3/4 cup / 167g): Provides a creamy richness and helps with the cookie’s tender crumb.
- Brown sugar (3/4 cup / 185g): Adds moisture and a subtle caramel note enhancing the cookie’s depth.
- Granulated sugar (1/4 cup / 58g): Contributes to the cookie’s slight crisp edge and balances sweetness.
- Egg + egg yolk (1 + 1 yolk): Binds ingredients and enriches the dough for a soft bite.
- Corn syrup (1 tbsp): Keeps cookies chewy and glossy without making them too sweet.
- Vanilla extract (1/2 tbsp): Elevates all the flavors with a warm, fragrant touch.
- All-purpose flour (2 cups / 304g): Forms the structure of the cookie.
- Dutch process cocoa powder (1/2 cup / 60g): Gives a smooth, deep chocolate taste with a hint of bitterness.
- Cornstarch (1/2 tbsp): Adds softness and helps maintain a tender texture.
- Baking soda (1 tsp): Ensures a light rise and airy texture.
- Salt (1/2 tsp): Balances sweetness and enhances the chocolate’s richness.
- Heavy whipping cream (7 oz total, divided): Vital for melting chocolates to silky toppings.
- Semi sweet chocolate chips (1 cup / 200g): Bases the luscious chocolate topping.
- White chocolate chips (1 cup / 200g): The star in the dreamy mint layer.
- Mint extract (1/4 tsp): Delivers that unmistakable fresh mint flavor reminiscent of Andes mints.
- Green food coloring (a few drops): Adds festive color to the mint topping to make it pop.
- Chopped Andes mint pieces (1/3 cup / 66g): The magical finishing touch with crunchy minty bursts.
How to Make Andes Mint Cookies Recipe
Step 1: Prepare Your Oven and Mix Butter with Sugars
Begin by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). In your mixer bowl, cream together the salted butter, brown sugar, and granulated sugar until the mixture is fluffy and smooth. This step is essential because it creates the perfect sweet and creamy base for the cookie dough, ensuring your cookies bake up soft and that pleasant balance of chewy and tender.
Step 2: Add Eggs, Corn Syrup, and Vanilla
Now, add the egg, egg yolk, corn syrup, and vanilla extract to your creamed mixture. Beat everything together until completely combined. The eggs provide structure and richness, while the corn syrup subtly influences the texture, giving your cookies a soft chew that you’ll adore.
Step 3: Combine Dry Ingredients and Form Dough
In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, cornstarch, baking soda, and salt. Gradually incorporate these dry ingredients into your wet mix, stirring until a soft, chocolatey dough forms. This is where the rich cocoa flavor really begins to shine through the dough, promising a deep chocolate sensation in every bite.
Step 4: Shape the Cookies and Bake
Using about 1 1/2 tablespoons of dough per cookie, roll each portion into a ball and then flatten it slightly to resemble a hockey puck. Arrange all the cookies on a parchment paper or silicone-lined baking sheet, spacing them out evenly. Bake at 350°F for 8 to 10 minutes, just until the edges start to crack and the cookies spread slightly. Once baked, allow them to cool on the pan to set the perfect chewy texture.
Step 5: Craft the Mint Layer
While your cookies cool, warm 3 ounces of heavy cream in the microwave until it boils (about 30 seconds). Pour the cream over the white chocolate chips, letting them soak for 5 minutes. Stir gently until smooth, reheating briefly if needed to melt completely. Fold in the mint extract and a drop of green food coloring. Let this minty mixture cool until it thickens and spreads easily. This layer is where the Andes Mint Cookies Recipe truly dazzles with fresh, creamy mint flavor.
Step 6: Prepare the Chocolate Topping
Next, heat 4 ounces of heavy cream until boiling. Pour over the semi sweet chocolate chips and allow to sit for 5 minutes. Stir until silky smooth, reheating briefly if necessary. Once slightly thickened, it’s ready to top your cookies. This luscious chocolate topping adds a rich final layer of decadence that perfectly balances the mint layer below.
Step 7: Assemble and Finish Your Cookies
Spread a spoonful of the thickened mint topping onto each cooled cookie. Allow it to set for about 5 minutes before spreading the chocolate topping evenly on top. Immediately sprinkle with chopped Andes mint pieces for that signature crunch and mint burst you’re dreaming about. Let these cookies chill slightly to set all the layers beautifully.
How to Serve Andes Mint Cookies Recipe
Garnishes
For a festive flair, garnish your Andes Mint Cookies with crushed peppermint candies or a light dusting of powdered sugar. You can even add miniature mint leaves for a fresh, elegant touch. These little extras elevate the cookies from delicious to show-stopping with minimal effort.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a steaming cup of hot cocoa for that ultimate comfort combo. For a grown-up twist, serve alongside a mint-flavored coffee or even an Irish cream liqueur for a decadent dessert spread.
Creative Ways to Present
Transform your Andes Mint Cookies into charming gifts by stacking them in a decorative tin or tying them up with green ribbon and a sprig of fresh mint. You could also serve them alongside a scoop of mint chocolate chip ice cream for an indulgent dessert that will wow any guest.
Make Ahead and Storage
Storing Leftovers
Store your cooled Andes Mint Cookies in an airtight container in the refrigerator for up to 5 days. This keeps the toppings fresh and the cookie texture moist, so you can enjoy their magic well beyond the day you bake them.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They will stay delicious for up to 3 months. Thaw overnight in the fridge before serving to keep those delicious layers perfectly intact.
Reheating
If you want to enjoy these cookies warm, gently heat them in the microwave for 10 to 15 seconds. This softens the chocolate and mint layers, creating a melty, dreamy treat that tastes like it just came out of the oven.
FAQs
Can I substitute regular cocoa powder for Dutch process cocoa powder?
You can use regular cocoa powder, but the flavor and color might be slightly different. Dutch process cocoa gives a richer, smoother taste and darker color that complements the mint perfectly, so it’s worth using if you can.
Are Andes mint pieces necessary in the recipe?
While the chopped Andes mint pieces add a signature crunch and authentic flavor, you can skip them or substitute with any mint chocolate candy you love. Just keep in mind, the unique texture they provide makes the cookies stand out.
Can I make the dough ahead of time?
Yes! You can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours before baking. This resting period can even enhance the flavor by letting the ingredients meld together.
Is there a vegan or dairy-free version of this Andes Mint Cookies Recipe?
Since the recipe relies heavily on butter, cream, and chocolate chips, vegan substitutions would require using plant-based butters, dairy-free cream alternatives, and vegan chocolate. Keep in mind, the texture and flavor might vary slightly.
How can I make these cookies less sweet?
If you prefer less sweetness, consider reducing the granulated sugar slightly or choose bittersweet chocolate instead of semisweet. Be cautious about altering ratios too much, as it might affect texture as well.
Final Thoughts
This Andes Mint Cookies Recipe is a delightful fusion of rich chocolate, refreshing mint, and that lovely crunch of Andes mints that makes it stand out from ordinary cookies. If you’re looking for a recipe that’s sure to impress friends, family, or simply satisfy your own cravings, this is it. Dive in, bake a batch, and share the joy of these irresistible treats. Trust me, your taste buds will thank you!
Print
Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Andes Mint Cookies are a decadent treat featuring a rich cocoa cookie base topped with a luscious mint layer and a smooth chocolate ganache, finished with chopped Andes mint pieces. Perfect for chocolate and mint lovers, these cookies combine soft, fudgy texture with refreshing mint flavor and a delightful crunch.
Ingredients
Cookie Dough
- 3/4 cup (167g) salted butter
- 3/4 cup (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1/2 cup (60g) dutch processed cocoa powder
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Mint Topping
- 3 oz (scant 1/3 cup) heavy whipping cream
- 1 cup (200g) white chocolate chips
- 1/4 tsp mint extract
- 1 drop green food coloring
Chocolate Topping
- 4 oz (1/2 cup) heavy whipping cream
- 1 cup (200g) semi sweet chocolate chips
- 1/3 cup (66g) chopped Andes mint pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the cookies.
- Cream Butter and Sugars: Using a stand mixer or electric hand mixer, cream together the salted butter, brown sugar, and granulated sugar until well combined and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Wet Ingredients: Add the egg and egg yolk along with the corn syrup and vanilla extract to the creamed mixture. Mix again until the ingredients are fully incorporated.
- Combine Dry Ingredients: Add the all-purpose flour, dutch processed cocoa powder, cornstarch, baking soda, and salt to the wet mixture. Mix until a soft cookie dough forms.
- Shape Dough: Portion the dough into small 1 1/2 tablespoon portions. Roll each into a ball and then flatten slightly so they resemble hockey pucks.
- Arrange on Baking Sheet: Place the shaped dough pieces on a parchment or silicone-lined cookie sheet, spacing them appropriately.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the cookies spread slightly and edges begin to crack. Remove from oven and let cool on the pan.
- Prepare Mint Topping – Heat Cream: While cookies cool, heat 3 oz heavy whipping cream in the microwave for about 30 seconds until boiling.
- Add White Chocolate: Pour white chocolate chips into the hot cream. Let sit for 5 minutes to soften.
- Stir Until Smooth: Stir mixture until smooth. If chocolate isn’t completely melted, microwave for 15 seconds more and stir again.
- Add Mint and Color: Stir in mint extract and a drop of green food coloring. Set aside to cool until thick and spreadable.
- Prepare Chocolate Topping – Heat Cream: Heat remaining 4 oz heavy whipping cream in the microwave for about 30 seconds until boiling.
- Add Semi-sweet Chocolate: Pour semi sweet chocolate chips into the heated cream. Let sit for 5 minutes.
- Stir Until Smooth: Stir until smooth. Microwave for an additional 15 seconds and stir if necessary.
- Cool Chocolate Topping: Set aside to cool until thick and spreadable.
- Assemble Cookies – Spread Mint Layer: Once cookies are cool and toppings are thick, spoon and spread the green mint topping onto each cookie.
- Let Mint Layer Set: Allow the mint topping to sit on the cookie for about 5 minutes to firm up slightly.
- Spread Chocolate Layer: Top each cookie with the chocolate topping, spreading evenly to cover the entire top.
- Add Andes Mint Pieces: Immediately sprinkle chopped Andes mint pieces over the chocolate topping before it sets.
- Storage: Store the finished cookies in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Make sure not to overbake the cookies; they are best when soft and slightly fudgy inside.
- Allow toppings to cool and thicken adequately before spreading to prevent melting the cookie base.
- Use Dutch processed cocoa for a richer chocolate flavor and deeper color.
- If Andes mint pieces are unavailable, substitute with chopped peppermint candies.
- Store cookies in an airtight container to maintain freshness.
