Calling all chocolate and mint lovers! These Chocolate Andes Mint Cookies taste like an ooey gooey brownie bursting with Andes mint flavor. They’re super soft, chewy, fudgy and are perfect for the holidays.
66shares
This post may contain affiliate links. Read my privacy policy.
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!
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
All-Purpose Flour
Cocoa Powder, unsweetened
Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies.
Corn starch
Baking Powder
Salt
Unsalted butter
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
White Sugar
Granulated Sugar
Flaky Sea Salt – Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!
How to make Chocolate Andes Mint Cookies
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.
Cookie Tips and Q&A for Andes Mint Cookies
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 they chocolate doesn’t burn.
If you’re looking for more cookie recipes you might enjoy these:
Combine dry ingredients in a medium sized bowl: flour, cocoa powder, cornstarch, baking powder, salt and espresso powder. Whisk and set aside.
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.
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.
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!
Video
Notes
If you press the Andes mint on cookies while still warm, it will melt. If that’s what you want, then go for it! 😊 However, I recommend allowing cookies to cool and pressing the mint in the gooey center. Be sure to chill batter in fridge for at least 10 minutes to prevent spreading. Recipe inspired by Gimme Some Oven Chocolate Brownie Cookies.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. However you may visit Cookie Settings to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
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!
You had me at mint and chocolate, but the description of a brownie mixed with a Thin Mint really sold me! Can’t wait to try these out!
These look so amazing and fudgy — and I LOVE chocolate and mint together so I have to try these!