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Andes Mint Chocolate Cookies [+Video]

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Chocolate cookies topped with a melting Andes Mints…come to momma! These chocolate Andes Mint cookies come from an old classic recipe that I received from a neighbor over 10 years ago.

They are a Christmas regular in house, but I can find an excuse to make them any time of year.

A photo of a chocolate cookie topped with melting Andes Mints.

Andes Mints are forever tied in my mind to eating at the Olive Garden. It was rare that we ate out at restaurants when I was a child. It was expensive, and let’s be honest…taking kids to a restaurant isn’t always fun.

Even more rare was to eat at a sit-down restaurant. If we ever ended up at the Olive Garden, I almost couldn’t wait for the meal to be over so that the waiter would bring us Andes Mints with the bill. Yum!

When my neighbor brought a plate of these cookies over, they took me straight back to being a kid at the Olive Garden and the recipe had to be mine!

Now I am passing it on to you all so you can indulge in these mint chocolatey chewy cookies that I love!

A photo of a chocolate cookie topped with melting Andes Mints with the cookie broken in half with the chocolate melting down.

Now don’t confuse these with our Chocolate Andes Mint Cookies! The flavor profile is similar (i.e. delicious), but in those we use Andes Mint Baking Chips or Andes Mints that have been chopped up that are mixed into the dough. In these Andes Mint Chocolate Cookies, we use full size Andes Mints that melt and essentially become frosting for the top of the cookies. Let’s get into the details…

How to Make Chocolate Cookies with Andes Mints?

These chocolate cookies come together like all other cookies. Wet ingredient, dry ingredients, combine, scoop and bake! Preheat your oven first to 350 degrees.

Wet Ingredients

In a large bowl, mix together the softened butter and sugar for 4 minutes until it lightens in color. It may seem crazy to mix the butter and sugar that long, but it results in a fluffier cookie. Then add the eggs one at a time and then the vanilla. Mix until all the ingredients are just combined, don’t over mix.

A photo of a chocolate cookie topped with melting Andes Mints swirled.

Dry Ingredients

In a separate bowl, sift together the flour, unsweetened cocoa, dark cocoa (see section below for the reason for two cocoas), baking soda and salt. Slowly add the dry ingredients into the wet ingredients and mix together until everything is just incorporated.

Scoop and Bake

Using a cookie scoop, scoop the dough onto a cookie sheet lined with parchment and bake for 8 minutes. This is where the Andes Mints come into play. Move the cookies to a cooling rack immediately and stick two Andes Mints onto each cookie. Let them sit for a couple of minutes and once they are melty, swirl the mints with a toothpick so the cookies are “frosted” with Andes Mints. I love to eat these cookies while they are warm!

A photo of a chocolate cookie topped with melting Andes Mints with the cookie broken in half with the chocolate melting down.

FAQ

Why Use Two Different Cocoas?

I know I’m going to get questions about the two cocoas, so let me explain! We tried it with all dark cocoa, but the cookies came out too dry. We tried it with all unsweetened cocoa, and the flavor just wasn’t there. So using the combo of the two cocoas is where it’s at!

Why Chocolate Cookies Go Flat?

There are several reasons that cookies can go flat. First, not adding enough flour can cause cookies to spread and flatten. We recommend measuring flour according to our post about measuring flour accurately. Baking soda can also be a huge culprit behind flat cookies. Old baking soda just doesn’t give cookies the lift that they need. Lastly, too much butter or butter that is too soft can result in cookies being flat or greasy.

What are Andes Mints?

Andes Mints are individually wrapped rectangular candies that consists of a mint green layer sandwiched between two chocolate layers. If you are a fan of the combination of mint and chocolate, then these are for you!

Now you are ready to make these luscious chocolate cookies! Make Andes Mint Chocolate Cookies for Christmas for sure, and for any other reason you can think of! And don’t just wait to be at Olive Garden to eat Andes Mints, indulge yourself!

More Delicious Cookie Recipes You Need to Try:

 

 

 
A photo of a chocolate cookie topped with melting Andes Mints swirled.

Andes Mint Chocolate Cookies

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 24
These chocolate andes mint cookies are an old classic. A chocolate cookie topped with a melting andes mint!

Ingredients

  • 3/4 Cup Butter softened (MUST be softened and not melted)
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Flour
  • 1/3 Cup Unsweetened Hersheys Cocoa
  • 1/3 Cup Dark Cocoa or just use regular cocoa
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Bag Andes Mints

Instructions

  • Heat the oven to 350.
  • In a large bowl, mix together the butter and sugar or 4 minutes until smooth and lightened in color. This time period makes for a fluffier cookie.
  • Add the eggs one at a time and vanilla and mix until just combined.
  • In a separate bowl, sift together all of the dry ingredients.
  • Slowly add the dry ingredients to the wet ingredients and mix only until the ingredients are well incorporated.
  • Scoop using a cookie scoop onto a parchment lined baking sheet and bake for 8 minutes.
  • Remove to a cooling rack and immediately press two unwrapped Andes Mint Chocolates to the top of each cookie. Once melty swirl the chocolate together to make a frosted top.

Notes

These cookies can be frozen for up to 3 months.
Nutrition Facts
Andes Mint Chocolate Cookies
Amount Per Serving (1 g)
Calories 145 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 29mg10%
Sodium 152mg7%
Potassium 27mg1%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 197IU4%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
A photo of a chocolate cookie topped with melting Andes Mints.

Chocolate cookies topped with a melting Andes Mints…come to momma! These chocolate Andes Mint cookies come from an old classic recipe that I received from a neighbor over 10 years ago. #chocolatecookies #andesmints #christmascookies

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




4 comments

  • I’m confused on this cocoa powder issue. I have Ghiradelli 100% cocoa powder unsweetened. So should I also get the Hersey dark cocoa powder?

    • Reply
    • Hi Amber! We found that the combination of the two made for the best flavor and texture…both the unsweetened and the dark.

      • Reply
  • Aloha Carrian,
    A quick question! Will the melted Andes Mints set once the cookies cool and can the cookies be frozen?
    Mahalo,
    Kiyo

    • Reply
    • Yes and yes! The chocolate will set up and become hard like an Andes Mint. To freeze them, place the cookies in an airtight container. I would separate them with wax paper. They will be good for up to 2 months.

      • Reply

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