Andes Mint Cookies have the perfect combination of mint and chocolate in every bite. The chocolate cookies are made with melted Andes mints and have a shiny crinkle top. It’s finished with chopped Andes mints. It’s a chewy chocolate mint cookies recipe that’s great for St. Patrick’s Day and the mint lovers in your life! Get more cookie recipes here.
Chocolate Andes Mint Cookies are one of my personal favorites. It is a super easy recipe and you use actual Andes Mints in the recipe for that cool mint flavor in every bite.
Andes Mint Cookies
If you want an easy Andes mint cookie recipe, you will enjoy this one. I find that mixing in the Andes Mints into the cookies along with topping with chopped mints, is the perfect combination.
How To Make Chocolate Mint Cookies
The first thing you want to do is work on melting part of your mints in a double boiler on the stovetop. Mix until the chocolates are fully melted, and then remove and allow it to cool.
Then in a bowl, you will begin working on your cookie dough. Beat your shortening until it is creamy. Add in your sugar and mix until combined.
Add your eggs, vanilla and melted chocolate. Then grab another bowl and work on mixing up your dry ingredients.
Slowly work on adding your flour to the liquid. Then once your batter is mixed up you will chill the dough as directed in the recipe card attached below.
Then work on cooking up the cookies, and then top with the remaining mints. Once cookies are fully cooked then serve up and enjoy an incredible mint cookie.
How To Store Chocolate Mint Cookies
You will want your cookies to fully cool and then you can transfer the cookies into an airtight container. Then store them in the container for up to a week.
These cookies will dry out with each day, they are best to be eaten within the first few days.
Can You Freeze Mint Cookies
Yes, these cookies will freeze nicely. Allow the cookies to fully cool, and then place in a freezer bag or airtight freezer container. If you are doing layers of cookies place wax paper in between the layers so the cookies don’t stick.
Store in the freezer for up to three months. Thaw on the counter at room temperature when you get ready to serve.
Even More Delicious Cookie Recipes
- Monster Cookies | If you love Monster Cookies this is the best recipe I have ever made. Tender and flavorful monster cookies loaded with all your favorite fixings.
- Cake Mix Cookies | Check out my post that shares 5 cake mix cookies you will want to whip up and serve a crowd or your family.
- Strawberry Cheesecake Cookies | Serve up this cheesecake style cookie. You have a sweet flavor in every single bite.
- Cannoli Cookies | These cannoli cookies are easy to make cookies with ricotta, chocolate chips, and pistachios.
Andes Mint Cookies
- Place a double boiler or a heat-proof bowl with 24 Andes Mint on top of a saucepan of simmering water. The heat-proof bowl shouldn’t touch the simmering water. Melt the candies until smooth, stirring constantly. Remove the bowl from the heat and let cool.
- In a large bowl, add in the shortening. Beat with a hand mixer on medium until creamy.
- Add in sugar and beat until well combined.
- Add in vanilla, eggs, and melted chocolate. Continue to beat until thoroughly combined.
- In a separate bowl, add in the flour, baking powder, and salt. Stir to combine.
- Slowly beat in the flour mixture until the flour is just worked into the dough.
- Cover mixture with plastic wrap and chill for 2-3 hours, or until dough is easy to work with.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Chop up the remaining 10 Andes Mints. Set aside.
- Using a 1 1/2 tablespoon cookie scoop, scoop dough into 1-1/2 inch balls and place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes, until tops form cracks.
- Remove from oven and place 3-4 pieces of the chocolate candies on the tops of cookies. Do not press the pieces down into the cookie.
- Return to oven for an additional 1 minute.
- Remove from oven and allow to cool on cooling rack.
- Store in an airtight container.
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