Chocolate Andes Mint Cookies
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These Chocolate Andes Mint Cookies are my latest obsession!
They remind me of my favorite fudgy brownie and a Girl Scout Thin Mint cookie combined. It’s a pretty magical flavor combination.
These Andes Mint Cookies are prepared in a different method compared to most of the other cookies recipes here on Kroll’s Korner. But don’t worry – it’s just as easy!
Speaking of other cookie recipes, you should try my famous chocolate chip cookies and chocolate crinkle cookies if you haven’t yet. ?
If I am being honest, I think you’re going to go crazy for these cookies! They are decadent and rich but it’s so hard to put them down. Betcha can’t just have one bite! ?
The Andes mint on top with flaky sea salt is totally non negotiable in my opinion. It really adds a lot of flavor to these cookies; it’s quite literally the perfect finishing touch. YUM.
Ingredients you will need
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour: use a gluten free flour 1-1 if needed.
- Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies.
- Corn starch: helps make the cookies chewy
- Baking Powder: be sure your baking powder isn’t expired! Always important to check expiration dates when baking
- Andes Mints – you’ll need 24 mints, or ~ 4oz. in the cookies. Plus, a few extra to place on top of the cookies once they’ve cooled.
- Chocolate chips (milk chocolate, semi-sweet, or dark)
- Eggs, room temperature
- Flaky Sea Salt – Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
- Mix together the dry ingredients in a medium sized bowl.
- In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn’t burn. Remove from heat, stir in vanilla extract and cool.
- Beat the eggs and sugars in a stand mixer for 3-4 minutes or until thick and pale in color.
- Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading)
- Scoop batter using a cookie scoop so cookies come out even in size. Bake at 350°F for 10-12 minutes. (Will make ~8-10 cookies, depending on size scoop you use).
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely. Once cool, press an Andes mint in the center and sprinkle with flaky sea salt.
- The cookies will spread if you don’t allow the batter to rest. It will look very wet, shiny, and almost gooey at first. Allowing the batter to chill in the fridge for just 10 minutes gives the dough a chance to firm up and act more like a cookie dough.
- Cookies can be frozen for up to 3 months.
- Store cookies in an air-tight container at room temperature for up to 5 days.
- Cookies will look gooey when you pull them out, but once they cool they will firm up and be perfect!
- When melting the chocolate, Andes mints and butter, watch it carefully so the chocolate doesn’t burn.
the goods
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Ingredients
- 1 3/4 cups All-Purpose Flour (spooned and leveled )
- 1/4 cup cocoa powder, unsweetened
- 1 tsp. baking powder
- 1 tsp. corn starch
- 1/2 tsp. salt
- 1/2 tsp. espresso powder ((optional, but recommended) )
- 8 Tbsp. unsalted butter
- 4 oz. Andes Mints (about 24 mints) (plus extra for placing on top of cookies)
- 4 oz. chocolate chips (about 1/2 cup) (milk, semi-sweet or dark)
- 1 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, packed (light or dark)
- 1/4 cup white sugar
- flaky sea salt (for garnish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine dry ingredients in a medium sized bowl: flour, cocoa powder, cornstarch, baking powder, salt and espresso powder. Whisk and set aside.1 3/4 cups All-Purpose Flour, 1/4 cup cocoa powder, unsweetened, 1 tsp. baking powder, 1 tsp. corn starch, 1/2 tsp. salt, 1/2 tsp. espresso powder
- In a small saucepan over medium-low heat, melt the chocolate chips, Andes mints and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and cool.8 Tbsp. unsalted butter, 4 oz. Andes Mints (about 24 mints), 4 oz. chocolate chips (about 1/2 cup), 1 tsp. vanilla extract
- Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, room temperature, 3/4 cup brown sugar, packed (light or dark), 1/4 cup white sugar
- Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and place on a baking sheet or cookie sheet.
- Bake for 10-12 minutes. (Will make ~8-10 cookies, depending on size scoop you use).
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely. Once cool, press an Andes mint in the center and sprinkle with flaky sea salt. Enjoy!flaky sea salt (for garnish)
Video
Notes
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Hii if I were to add peppermint extract for extra mint flavor, how much do you think I should put?? Thank you
Maybe start with 1 tsp 🙂
So good!!!!!
Thank you so much!! 🙂
Can these cookies be frozen?
yes! Up to 3 months 🙂
Have you ever scooped the dough and frozen the balls to be baked later? If so, would you recommend thawing them in the fridge before baking?
Hi yes! No need to thaw, just bake for an extra minute or so 🙂
Do you think I could add mint Oreo cookies to the batter? Like your cookies ‘n cream?
I haven’t tried but I bet it would be really yummy! 🙂
Delicious! Wondering if you’ve made them in a 1 or 2 ounce size and if so at what temp and time? I added lucky charms to the top for the holiday.
Thank you! I have not. All ovens can vary so I would just check on them periodically 🙂
I don’t know about oz but I used my large cookie scoop and got 14 cookies and they baked about 8 min.
Used the Andes chips instead of the whole chocolates. Brought to work and everyone loved them. Thanks for a great recipe.
Smart! I will have to try that out. I am glad everyone at work loved them, yay! Thank you so much! – Tawnie
Love that you added some espresso powder to bring out the chocolate flavor!
Yum! I love these mint cookies! They are so chewy and chocolatey! I think this is my new favorite cookie.
Looks so good! I can’t wait to try this one with my family!