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Andes Candies Mint Chocolate Cookies

Andes Candies Mint Chocolate Cookies

Course Dessert
Cuisine American
Keyword andes candies mint chocolate cookies
Prep Time 5 minutes
Cook Time 10 minutes
Servings 24 cookies


  • 1/2 cup butter room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1 egg
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup Andes mint baking chips or chopped Andes mints
  • 24 Andes mints unwrapped for top


  • Preheat your oven to 350 degrees F.
  • Unwrap 24 Andes mints and set them aside. They will go on top of the cookies once they are done baking.
  • Cream together butter, sugars, vanilla, and mint extract in a large bowl. Or use a Kitchenaid stand mixer which is one of my most favorite kitchen gadgets.
  • Then mix in egg.
  • In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Then add the dry ingredients to the dough mixture.
  • Mix in 3/4 cup of Andes mint baking chips or chopped Andes mints into the cookie dough batter.
  • Roll dough into 1" balls and place on a baking sheet lined with silicone baking mats or parchment paper.
  • Bake cookies for 8-10 minutes, then immediately put one Andes mint on top of each cookie and move the cookies to a wire rack to cool.
  • Once the Andes mint begins to melt smooth it out with a spoon or butter knife.


If the mints aren't melting just set the wire rack with cookies back into the oven on warm with the door open to until the mints finish melting.