Andes Mint Cookies

As a passionate baker, I remember the first time I made Andes Mint Cookies. It was a chilly afternoon, and the scent of chocolate filled my kitchen, wrapping me in warmth and nostalgia. I was inspired by my love for those little Andes mints that always seem to magically find their way into my shopping cart. I decided to create a cookie that would embody that minty chocolate goodness, and let me tell you, the results were nothing short of spectacular! The blend of rich cocoa, creamy butter, and refreshing mint transforms a simple cookie into an extraordinary treat. Whether I’m baking for a gathering or just for a cozy night in, these cookies never fail to impress. The vibrant green frosting adds a playful touch, making them perfect for any occasion.

Shopping List for Andes Mint Cookies

When it comes to making Andes Mint Cookies, the ingredients are simple yet essential to creating that perfect minty chocolate flavor. Each ingredient plays a crucial role in ensuring that your cookies turn out delicious and satisfying. Let’s take a look at what you’ll need.

• 1 cup unsalted butter (room temperature): The base of your cookie dough, providing richness and moisture.
• ¾ cup brown sugar (packed): Adds moisture and a hint of caramel flavor.
• ¾ cup granulated sugar: Sweetens the dough, contributing to the cookie’s structure.
• 2 large eggs: Binds the ingredients together and helps the cookies rise.
• 2 teaspoons vanilla extract: Enhances the overall flavor.
• ½ teaspoon mint extract: Provides that refreshing mint flavor.
• 1 ¾ cups all-purpose flour: The main dry ingredient that gives structure to the cookies.
• ¾ cup unsweetened cocoa powder: Provides the rich chocolate flavor.
• 1 teaspoon baking powder: Helps the cookies rise and become fluffy.
• 1 teaspoon salt: Balances the sweetness and enhances flavor.
• 1 cup Andes mints (unwrapped and coarsely chopped): The star ingredient that adds that distinct minty chocolate flavor.
• ¾ cup butter (room temperature): For the frosting, providing creaminess and a rich texture.
• 3 teaspoons mint extract: For the frosting, enhancing the mint flavor.
• 1 teaspoon vanilla: For flavor balance in the frosting.
• 2 tablespoons milk: Adds creaminess to the frosting.
• 2 ½ – 3 cups powdered sugar: Sweetens the frosting and gives it structure.
• Green food coloring: Just enough to make it a light minty green for aesthetics.
• 8 ounces semisweet chocolate chips (about 1 cup): For the ganache topping, adding a rich chocolate layer.
• 1 cup heavy whipping cream: To create the smooth ganache.

How to Make Andes Mint Cookies

Making Andes Mint Cookies is an enjoyable process that will fill your kitchen with delightful aromas. Let’s get started on creating these delicious cookies step by step.

1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly.
2. In a stand mixer fitted with the paddle attachment, add 1 cup of unsalted butter and both types of sugar: ¾ cup of brown sugar and ¾ cup of granulated sugar. Beat on high until the mixture is light and creamy, which should take about 3 minutes. You’re looking for a fluffy texture that indicates the sugars have fully incorporated.
3. Next, add in your 2 large eggs, 2 teaspoons of vanilla extract, and ½ teaspoon of mint extract. Mix until everything is well combined, but be sure to stop and scrape down the sides of the bowl halfway through to ensure no ingredients are left unmixed.
4. In a separate bowl, sift together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of salt. This step helps to aerate the flour and cocoa, ensuring your cookies will have the perfect texture.
5. Slowly add the dry ingredients to the wet ingredients in the mixer, mixing on low speed. Incorporate about ½ cup at a time until just combined. Be careful not to overmix; once the flour disappears, you’re good to go!
6. Now it’s time to add the star of the show! Gently fold in 1 cup of chopped Andes mints. You want to make sure they are evenly distributed without overworking the dough.
7. Using a tablespoon or a cookie scoop, scoop your cookie dough in heaping tablespoon circles and place them about 2 inches apart on your prepared baking sheet. Lightly press each scoop down to flatten them slightly.
8. Bake your cookies in the preheated oven for 8 to 10 minutes. You want them to be slightly soft in the center but set around the edges. Once baked, let the cookies sit on the hot pan for an additional 5 minutes before transferring them to a cooling rack.
9. Allow the cookies to cool completely before frosting. In a separate bowl, whip ¾ cup of butter until it’s light and fluffy. Add in 3 teaspoons of mint extract, 1 teaspoon of vanilla, and 2 tablespoons of milk, mixing until combined.
10. Gradually add in 2 ½ to 3 cups of powdered sugar, mixing thoroughly between each addition. You want the frosting to be thick enough to hold its shape but still workable. Add your green food coloring a little at a time until you reach your desired shade of mint green.
11. Once your cookies are completely cooled, spread a generous layer of the mint frosting onto each cookie, covering most of the surface.
12. For the ganache, heat 1 cup of heavy whipping cream in a small saucepan over medium-high heat until it reaches a steady simmer. Pour the simmering cream over 8 ounces of semisweet chocolate chips in a separate bowl. Stir constantly with a rubber spatula until all the chocolate has melted and the mixture is smooth.
13. Let the ganache cool for at least an hour. Once cooled, spoon a generous layer over the frosted cookies, allowing some of the frosting to peek through.
14. For the final touch, sprinkle extra chopped Andes mints on top of each cookie for garnish. Enjoy your homemade Andes Mint Cookies that are sure to impress!

Tips and Tricks about Andes Mint Cookies

Making the perfect batch of Andes Mint Cookies is all about the details. Here are some handy tips to ensure your cookies come out just right:

• Storage: Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
• Freezing: You can freeze the baked cookies without frosting. Just layer them between parchment paper in an airtight container for up to three months.
• Pairing: Serve your cookies with a glass of cold milk or a warm cup of coffee for the ultimate treat.
• Decorating: Get creative with your frosting! Use a piping bag for a professional touch or add sprinkles for a festive look.
• Customization: Swap out the Andes mints for chocolate chips or other candies to create your unique version.

Accompaniments for Andes Mint Cookies

• Pair with Ice Cream: Serve these cookies warm with a scoop of vanilla or mint chocolate chip ice cream for a delightful dessert.
• Great for Holidays: These cookies are perfect for Christmas gatherings, with their festive green frosting and minty flavor.
• Ideal for Gift Giving: Package these cookies in a decorative box for a sweet homemade gift that friends and family will love.
• Tea Time Treat: Enjoy them as a sweet snack with your afternoon tea or coffee.
• Picnic Snack: Take them along for picnics or potlucks; they’re sure to be a hit!
• Store Wisely: If you have leftovers, keep them in a sealed container to maintain their freshness.

FAQ

Conclusion

The Andes Mint Cookies are a wonderful treat that combines rich chocolate with a refreshing mint twist, making them truly special. I encourage you to try this delightful recipe, as it’s sure to impress your friends and family. Happy baking!

Andes Mint Cookies

The ultimate sweet treat for mint and chocolate lovers! Andes Mint Cookies are rich, chewy, and topped with vibrant green frosting. Perfect for any occasion, this easy recipe will have you craving more!

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter room temperature
• ¾ cup brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon mint extract
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup Andes mints unwrapped and coarsely chopped
• ¾ cup butter room temperature
• 3 teaspoons mint extract
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 ½ – 3 cups powdered sugar
• green food coloring just enough to make it a light minty green
• 8 ounces semisweet chocolate chips about 1 cup
• 1 cup heavy whipping cream

Equipment

• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
2. In a stand mixer fitted with the paddle attachment, add 1 cup of unsalted butter and both types of sugar: ¾ cup of brown sugar and ¾ cup of granulated sugar. Beat on high until the mixture is light and creamy, about 3 minutes.
3. Add in your 2 large eggs, 2 teaspoons of vanilla extract, and ½ teaspoon of mint extract. Mix until well combined.
4. In a separate bowl, sift together 1 ¾ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of salt.
5. Slowly add the dry ingredients to the wet ingredients in the mixer, mixing on low speed until just combined.
6. Gently fold in 1 cup of chopped Andes mints.
7. Scoop the dough in heaping tablespoon circles and place them on the baking sheet.
8. Bake for 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack.
9. Once cool, whip ¾ cup of butter until light and fluffy, then add 3 teaspoons of mint extract, 1 teaspoon of vanilla, and 2 tablespoons of milk.
10. Gradually add 2 ½ to 3 cups of powdered sugar, mixing until you reach desired consistency.
11. Spread mint frosting onto cooled cookies.
12. Heat 1 cup of heavy whipping cream until simmering, then pour over 8 ounces of semisweet chocolate chips and stir until smooth.
13. Spread ganache over frosted cookies, and top with extra chopped Andes mints.

Notes

• Tip 1: Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week.
• Tip 2: You can freeze the baked cookies without frosting for up to three months.
• Tip 3: Serve your cookies with a glass of cold milk or a warm cup of coffee.
• Tip 4: Use a piping bag for a professional touch when frosting.
• Tip 5: Swap out the Andes mints for chocolate chips or other candies for variety.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!