Andes Mint Chocolate Cookies

Easy Andes Mint Cookies

5 from 6 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.




  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.


If the dough is refrigerated overnight it will be quite stiff but the cookies will still turn out marvelous. When placing the Andes mints on top of the baked cookie press the mint in gently about an 1/8 of an inch.

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