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Andes Mint Chocolate Cookies

Easy Andes Mint Cookies

5 from 10 reviews

An easy soft and chewy chocolate cookie topped with an Andes mint that is melted and swirled on the top.  This is a family and friend favorite cookie and they just can not get enough of them.

Ingredients

Scale
  • 2 1/2 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons fresh brewed dark coffee
  • 2 cups semisweet chocolate chips
  • 1/2 teaspoon mint or peppermint extract
  • 2 eggs (room temperature)
  • 3040 Andes mints (unwrapped)

Instructions

  1. In small bowl whisk together flour, baking soda and salt. Set aside.
  2. In a large saucepan over low heat cook butter, brown sugar and coffee until creamy and melted; stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time.
  3. Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and refrigerate dough for 2 hours to overnight.
  4. Preheat oven to 350 degrees. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookie about 2 inches apart. Bake for 8-10 minutes. Do not over bake.
  5. Let sit for 1 minute before placing Andes mint on the top of cookie; gently press 1 mint in the top of each cookie. Allow to sit for 1-2 minutes to fully melt. Swirl with small spatula or the back of the spoon.

Notes

  • If the dough is refrigerated overnight it will be quite stiff but the cookies will still turn out marvelous.
  • Use parchment paper or silicone mats to line your baking sheets.
  • Always preheat the oven and load your cookies on the middle rack in the center of the oven.
  • Make the first batch a test run.  Bake one or two cookies. This allows you to make sure the dough has been chilled enough so the cookies do not spread too much and to test baking time.
  • Do not over bake these cookies.  They are best left soft and chewy with just ever so slightly crispy edges.
  • Store baked cookies after they have fully cooled and the chocolate has set in an airtight container for up to one week.
  • When placing the Andes mints on top of the baked cookie press the mint in gently about an 1/8 of an inch.

Keywords: Andes mint chocolate cookies, how to make Andes mint cookies, chocolate Andes mint cookies

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