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Andes Mint Cookies are chocolate cookies, topped with melted Andes Creme de Mente or Cookie ‘n Cream candies. They are rich, soft, and chewy on the inside, plus they freeze well! They are very similar in flavor to Thin Mint Girl Scout Cookies, perfect for the holiday season or year-round when you have the craving! (makes about 62 cookies)
Table of contents
Andes Mint Cookies
Hi Everyone, these cookies are so good! You can even make them without the Andes mint chocolate candy on top, if you only have a partial amount of them available, for example, if you have leftover Christmas candy to use up.
These are great when you store them in the freezer and enjoy them cold – plus it makes them last longer!
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Ingredients
- 2 cups unbleached, all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt, iodized (we use iodized) or kosher
- 3/4 cup of unsalted butter, room temperature
- 3/4 cup dark or light brown sugar, check out my brown sugar recipes
- 3/4 cup of granulated white sugar
- 2 large eggs, at room temperature
- 2 teaspoons of pure vanilla extract, check out my recipe
- 62 Andes Creme de Menthe mints and/or a combination of Cookies and Cream candies, unwrapped
Kitchen Tools
- measuring spoons & cups
- rimmed baking sheet
- stand mixer
- parchment paper or silicone baking mat
- wire cooling rack
- small cookie scoop
How to Make Andes Mint Cookies
Get the full, printable recipe at the bottom of the post.
Step 1
Preparation: Place the oven baking rack in the middle of the oven. Preheat your oven to 350 degrees F (177 degrees Celsius), convection setting, if possible. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
Step 2
Mix the dry ingredients: In a large mixing bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt and whisk together. Set it aside for now.
Step 3
Mix the wet ingredients: In a stand mixer with the paddle attachment, add the unsalted butter and white & brown sugar and cream it together on low-medium until mixed together (this will take a couple of minutes).
Add the eggs and vanilla extract. Scrape down the sides of the mixing bowl, if needed.
Step 4
Make the cookie dough batter: In 3-4 parts, gradually add the dry ingredient mixture to the wet ingredient mixture until fully incorporated. Be sure not to overmix the dough.
Step 5
Scoop the dough balls: Using a small (No. 70) cookie scoop, scoop the cookie dough balls and space them evenly (about 2 inches apart, 8 dough balls per sheet) on the prepared baking sheet.
Step 6
Bake the cookies: Bake the cookies in a preheated oven, for 10 minutes. To get evenly baked cookies, we bake 1 cookie sheet at a time. When the cookies are done, place an unwrapped Andes candy in the center of the cookie, no need to press down, wait 5 minutes.
Then using an offset spatula, spread the melted chocolate candy around the top of the cookie as if it’s frosting; when you are spreading the chocolate allow for a little border so that the cookies don’t get messy next to each other. Allow the melted candy to dry and the cookies to cool on a wire cookie cooling rack. Enjoy!
Recipe Notes
- This recipe is inspired by Girl Scouts Thin Mints cookies which I used to sell as a Girl Scout when I was young.
- This recipe is also inspired by, the “Andes Mint Cookies” recipe from Two Peas and Their Pod.
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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Andes Mint Cookies
Andes Mint Cookies are chocolate cookies, topped with melted Andes Creme de Mente or Cookie 'n Cream candies. They are rich, soft, and chewy on the inside, plus they freeze well! They are very similar in flavor to Thin Mint Girl Scout Cookies, perfect for the holiday season or year-round when you have the craving! (makes about 62 cookies)
Ingredients
- 2 cups unbleached, all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt, iodized (we use iodized) or kosher
- 3/4 cup of unsalted butter, room temperature
- 3/4 cup dark or light brown sugar, check out my brown sugar recipes
- 3/4 cup of granulated white sugar
- 2 large eggs, at room temperature
- 2 teaspoons of pure vanilla extract, check out my recipe
- 62 Andes Creme de Menthe mints and/or a combination of Cookies and Cream candies, unwrapped
Instructions
- Preparation: Place the oven baking rack in the middle of the oven. Preheat your oven to 350 degrees F (177 degrees Celsius), convection setting, if possible. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Mix the dry ingredients: In a large mixing bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt and whisk together. Set it aside for now.
- Mix the wet ingredients: In a stand mixer with the paddle attachment, add the unsalted butter and white & brown sugar and cream it together on low-medium until mixed together (this will take a couple of minutes). Add the eggs and vanilla extract. Scrape down the sides of the mixing bowl, if needed.
- Make the cookie dough batter: In 3-4 parts, gradually add the dry ingredient mixture to the wet ingredient mixture until fully incorporated. Be sure not to overmix the dough.
- Scoop the dough balls: Using a small (No. 70) cookie scoop, scoop the cookie dough balls and space them evenly (about 2 inches apart, 8 dough balls per sheet) on the prepared baking sheet.
- Bake the cookies: Bake the cookies in a preheated oven, for 10 minutes. To get evenly baked cookies, we bake 1 cookie sheet at a time. When the cookies are done, place an unwrapped Andes candy in the center of the cookie, no need to press down, wait 5 minutes, and then using an offset spatula, spread the melted chocolate candy around the top of the cookie as if it's frosting; when you are spreading the chocolate allow for a little border so that the cookies don't get messy next to each other. Allow the melted candy to dry and the cookies to cool on a wire cookie cooling rack. Enjoy!
Notes
- Storage: They store (baked) in an air-tight container at room temperature for up to 4 days. They store in the refrigerator for up to 2 months and in the freezer for up to 8-12 months.
- Freezing: These cookies taste great when you keep them frozen in the freezer. They freeze well in an air-tight container.
- Make it even more Homemade! Check out my recipes for Dark Brown Sugar, Light Brown Sugar, and Homemade Pure Vanilla Extract.
- Recipe Attribution: This recipe is inspired by Girl Scouts Thin Mints cookies which I used to sell as a Girl Scout when I was young. This recipe is also inspired by, the "Andes Mint Cookies" recipe from Two Peas and Their Pod.
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Nutrition Information:
Yield: 62 Serving Size: 1Amount Per Serving: Calories: 249Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 45mgCarbohydrates: 30gFiber: 0gSugar: 26gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- Recipe photographed: 1/3/2023
- First published: 1/28/2023
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