Andes Mint Cookies taste almost like a thin mint girl scout cookie. This is a rich chocolate cookie with a mint on top that makes it taste delicious. A new favorite cookie for St. Patrick’s day.

andes mint cookies

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ANDES CHOCOLATE MINT COOKIES

What do Andes mints remind you of? They remind me of Olive Garden when they give you the bill and a mint. I remember going there in college and thinking that if I was a waiter there I would eat Andes mints all day long.

I also remember a road trip with my sister-in-law where I ate an entire package by myself without one iota of guilt. Since then I’ve grown a conscience and my metabolism died. Every time I try to make these, I kept eating all of the darn mints!

There’s a cake mix version of these mint chocolate cookies but I’ve tried it and this versions tastes way more like thin mint girl scout cookies. The chocolate flavor is intense but has a slight mint flavor.
 

andes mint cookies

This recipe was given to me by my friend Suzy. People fight over her cookies. Look at the chocolate cookie itself. It’s dense, soft, and chewy at the same time. It’s everything.

Now I know in this picture I only have a half of a mint on each cookie. The next batch I put an entire mint and enjoyed it more. It all depends on the size of your cookie and your mint preference.

HOW TO MAKE THESE

INSTRUCTIONS

  1. In a large pan over very low heat, cook butter, sugar and water until butter is melted. butter and sugarIf your heat is too high it will start turning into caramel. You just want to melt the butter. Add chocolate chips and stir until partially melted. butter and chocolate chipsRemove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.chocolate batter
  2. Using a hand mixer or a stand mixer with the paddle attachment, at high speed, beat in eggs, one at a time into the chocolate mixture. Mix in the vanilla extract. Reduce speed to low and add dry ingredients to the wet ingredients, mixing the flour mixture until blended. Cover with plastic wrap and chill dough about 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.andes mint cookie dough on a baking sheet
  4. Roll dough into 1 ½ inch balls (dough will be stiff) using a cookie scoop and place dough balls on prepared baking cookie sheet about 2 inches apart. Bake in the preheated oven for 8-10 minutes. Do not overbake. Cookies will continue to bake on the cookie sheet after removed from the oven.andes mint cookies on a baking sheet
  5. While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put 1/2 mint on top of the cookies.andes mint cookies on a baking sheet Let the mint sit for up to 5 minutes until melted, then spread the mint on top of each cookie with the back of a spoon. Store baked cookies in an airtight container.

andes mint cookies

FREEZER INSTRUCTIONS

Cool cookies completely on a baking sheet in the refrigerator then place in a freezer bag. Freeze up to three months.

OTHER DELICIOUS COOKIE RECIPES:

andes mint cookies

Andes Mint Cookies

5 from 3 votes
These Andes Mint Cookies are a rich chocolate cookie with a mint on top that makes it taste delicious.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36 cookies

Ingredients

  • 3/4 cup unsalted butter
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 36 chocolate mint wafer candies (like Andes mints), (more or less - see note)

Instructions
 

  • In a large pan over very low heat, cook butter, sugar and water until butter is melted. If your heat is too high it will start turning into caramel. You just want to melt the butter. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
  • Using a hand mixer or a stand mixer with the paddle attachment, at high speed, beat in eggs, one at a time into the chocolate mixture. Mix in the vanilla. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  • Roll dough into 1 ½ inch balls (dough will be stiff) and place on prepared cookie sheet about 2 inches apart. Bake 8-10 minutes. Do not overbake. Cookies will continue to bake on the pan after removed from the oven.
  • While cookies are baking unwrap mints and divide each in half. You may want to use a whole one depending how big your cookies are. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie with the back of a spoon. Store cookies in an airtight container. 

Notes

Depending on the size of your cookies you may want to use a whole mint or half for a smaller mint.
 Source: from my friend Suzy.
Cuisine: American
Course: Dessert
Author: Christy Denney

andes mint cookies

andes mint cookies

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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