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.
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!
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.
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.
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!
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!
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:
- Chocolate Chip Pudding Cookies
- Chocolate Reese’s Pieces Cookies
- NY Times BEST Chocolate Chip Cookie Recipe
- Cinnamon Roll Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Million Dollar Cookies
- White Chocolate Molasses Cookies
- Nutella and Dulce de Leche Stuffed Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Drop Cookies
Andes Mint Chocolate Cookies
- 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
- 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.
- 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.
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