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4.60 from 130 votes

Andes Mint Cookies

Recipe from Two Peas and Their Pod

Andes Mint Cookies-soft and chewy chocolate cookie topped with an Andes Mint that melts into the cookie, creating a divine chocolate mint frosting! The perfect cookies for the holiday season!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 36
Calories: 106kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
  • Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
  • Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
  • Remove the baking sheet from the oven and gently press an Andes mint into the center of each cookie. Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty. Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border. The mint will become the frosting for the cookie.
  • Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.

Notes

Store the cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 69mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg