Andes Mint Chocolate Cookies

Andes Mint Chocolate Cookies feature a buttery and dense dough with whole Andes candies baked right in. Chocolate Andes Mint Cookies are a great new tradition for the holiday season. Andes Candies, once known as Andy’s Candies, created Andes Mints in 1950.

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• Easy Ingredients: Only 4 easy ingredients that you mix, shape and bake for decadent cookies.
• Family Friendly: With only 4 ingredients, this is an easy and festive recipe for kids.
• Adaptable: Make with chocolate cookie mix, or mint chips instead of chocolate chips.

• Andes Mint Candies: Adds mint flavor without mint extract.
• Sugar Cookie Mix: Cookie mix has all the dry ingredients you need in one place. No need for added sugar, flour, baking soda, and salt.

• Chocolate Chips – Mint, white chocolate, or dark chocolate chips.
• Kit-Kat Duos – Similar to Andes Candies, dark chocolate mint Kit Kats are great for the middle of these cookies.

These are the basic steps for making 4 ingredient cookies. Please refer to the recipe card below for more detailed instructions.

STEP 1: PREP

Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper or a silicone cookie mat.

STEP 2: DOUGH

Prepare the cookie mix according to the directions on the package. Wrap bowl with plastic wrap and chill in the fridge for at least 15 minutes.

STEP 3: BAKE

Take one tablespoon of the chilled cookie dough and flatten into disks. Place an Andes mint in the center and wrap the edges of the dough until the mint is completely covered. Place cookies 2 inches apart on the baking sheet. Bake for 7-9 minutes, or until the edges of the cookies turn golden brown.

STEP 4: DECORATE

While the cookies are cooling, melt the chocolate chips in the microwave, stirring every 15 seconds. Drizzle melted chocolate over the cooled cookies.

HOW TO MAKE THIS RECIPE AHEAD OF TIME

You can prepare the cookie dough a day or two in advance. Store in an airtight container in the fridge until ready to bake.

HOW TO STORE THIS RECIPE

Store in an airtight container in the refrigerator or at room temperature for up to two weeks.

HOW TO FREEZE THIS RECIPE

Freeze in a freezer bag, plastic wrap, or an airtight container for up to six months.

HOW TO THAW THIS RECIPE

Thaw these cookies overnight in the refrigerator.

Add peppermint extract, crushed candy canes, or peppermint chips.

If you find your cookies are spreading too much, pop the dough in the freezer for 10 minutes, then bake.

This recipe is great for Christmas or St. Patrick’s Day cookies and gatherings. You can double, triple, or quadruple this recipe for your next function.

Yes! Simply substitute chocolate cookie mix for the chocolate lovers in your life.

• Festive: Use red and green melts to drizzle over the top. To make these cookies even more festive add green food coloring.
• Add Peppermint: Add peppermint extract or crushed peppermint for extra minty flavor.
• Short cut tip: Use mint and dark chocolate Kit Kat Duos instead of Andes mints.
• Chocolate Chip Cookies: Mix in chocolate chips and chop up the Andes mints for some minty chocolate chip cookies.
• Dietary consideration tip: Use a low-calorie or low-sugar cookie mix for this recipe.

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