These Andes Chocolate Mint Cookies are a perfect holiday treat. Made with just four main ingredients, they’re soft, chewy, and filled with a melty Andes mint center, then finished with a chocolate drizzle. Quick and kid-friendly, these cookies are ideal for cookie swaps, holiday platters, or an anytime sweet craving.
What are Andes Mints?
Andes mints were created by Andrew “Andy” Kanelos and introduced in the 1950s. They consist of a mint crème layer sandwiched between two thin layers of chocolate. The signature green foil and small, flat shape make them perfect as after-dinner mints and an easy candy to bake with. You’ll find them in most grocery stores.
Why This Andes Mint Cookies Recipe is a Keeper
If you enjoy the combination of chocolate and mint, this recipe delivers a satisfying balance of flavors with minimal fuss.
- Fast Prep: These cookies come together in about 10 minutes using a store-bought sugar cookie mix plus a couple of pantry staples.
- Simple Ingredients: Only four primary ingredients create a festive cookie with a minty center and chocolate drizzle.
- Flexible: The recipe adapts easily — swap cookie mixes, add extra chocolate, or use chopped Andes pieces.
Can I Use a Different Candy?
Yes. The recipe is forgiving: Andes mints work well because they’re small and melt evenly, but you can use other flat mint candies, chopped Andes pieces, or mint baking chips depending on what’s available.
Ingredient Notes to Make Andes Mint Cookies
These cookies use common pantry items and a sugar cookie mix to simplify prep. If you prefer, swap the mix for your favorite homemade refrigerated dough.
- Sugar Cookie Mix: This provides the dry ingredients; prepare the mix according to package instructions and add the required wet ingredients.
See the recipe card below for exact ingredient amounts and full directions.
Variations and Substitutions
Make these cookies your own with a few easy swaps and add-ins:
- Shape as Bars: Press the dough into a pan for mint-filled bars instead of round cookies.
- Extra Chocolate: Fold chocolate chips into the dough for a double-chocolate bite.
- Homemade Dough: Replace the mix with your favorite cookie dough recipe for a more handcrafted result.
- Chocolate Base: Use a chocolate cookie dough for a richer cookie that intensifies the mint flavor.
- Alternative Candies: If Andes mints aren’t available, use chopped Andes pieces, thin mints, or mint baking chips.
- Mint Extract: A few drops of peppermint extract in the dough boosts the mint profile.
How to Make Andes Chocolate Mint Cookies
These cookies are straightforward and festive — a great choice for holiday baking or quick batches year‑round.
Below are the steps; consult the printable recipe card for precise measurements and timing.
STEP 1: Prep
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a silicone baking mat.
STEP 2: Dough
Prepare the sugar cookie mix according to package directions. Wrap the dough in plastic and chill for at least 15 minutes to reduce spread and concentrate flavor.
STEP 3: Bake
Take a tablespoon of chilled dough and flatten into a small disc. Place an unwrapped Andes mint in the center and wrap the dough around it so the candy is fully enclosed. Arrange cookies 2 inches apart on the prepared baking sheet and bake 7–9 minutes, or until set. Let cookies rest briefly on the sheet, then transfer to a cooling rack to finish cooling.
Step 4: Decorate
While the cookies cool, gently melt chocolate chips in the microwave in short bursts, stirring every 15 seconds until smooth. Drizzle the melted chocolate over each cookie for a polished finish.
Recipe FAQs
Chilling is optional but recommended. It helps control spread and keeps the cookies thick and tender.
You can prepare the dough a day or two ahead and keep it chilled. Baked cookies stay fresh at room temperature in an airtight container for up to two weeks, or freeze for up to six months.
Yes. Scale the ingredients up or down as needed for parties or smaller batches.
Expert Tips
- Add Nuts: Fold in chopped walnuts or pecans for texture.
- Shortcut: Use Andes chips in the dough for a faster option.
- Coloring: Add a few drops of food coloring if you want green cookies for a holiday theme.
- Extra Mint: A small amount of peppermint extract boosts mint flavor; try Andes crème de menthe baking chips for a stronger mint layer.
- Air Fryer Option: For small batches, you can bake in an air fryer at 350°F for about 7 minutes—watch closely as times vary by model.
- Make-from-scratch: If you have time, a homemade sugar cookie dough will produce excellent results.
What to Serve With These Cookies
- Hot chocolate or cocoa-based drinks
- Spiced lattes or iced coffee
- Festive punch or milk for dunking
Andes Mint Chocolate Cookies
Equipment
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Rimmed Baking Sheet
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Mixing Bowls
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Cookie Scoop
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Parchment Paper or Silicone Mat
Ingredients
- 17.5 ounces Sugar cookie mix, plus ingredients called for on the package
- 45 Andes mint candies, unwrapped
- ½ cup Chocolate chips
Instructions
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Preheat oven to 375°F (190°C).
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Prepare the cookie mix according to package directions. Wrap the dough and chill at least 15 minutes.
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Flatten one tablespoon of chilled dough into a disc, place a mint in the center, and wrap the dough around the candy so it’s fully enclosed.
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Place cookies 2 inches apart on a lined baking sheet and bake 7–9 minutes or until set. Cool briefly on the sheet, then transfer to a wire rack to cool completely.
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Melt chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle over cooled cookies.
Notes
- Add Nuts: Fold in chopped walnuts or pecans for extra texture.
- Shortcut: Use Andes chips if you prefer pieces of mint throughout the dough.
- Variation: Tint dough with food coloring for festive cookies.
- Mint Boost: A few drops of peppermint extract enhance the mint flavor.
- Air Fryer: For small batches, try 350°F for about 7 minutes—times may vary by model.
Nutrition
Carbohydrates: 26 g
Protein: 1 g
Fat: 3 g