We may earn a commission when you click on the affiliate links in this post.
Andes Mint Cookies are sure to get you on the nice list if you leave them out for Santa! Chewy chocolate cookies, topped by melted Andes mints. Rich and delicious with a mild mint flavor. A definite favorite!
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“These cookies are one of my very favorites too! I make batches and batches of them for the holidays. Thanks for sharing this amazing recipe with everyone. So yummy!” – Jessica
“One of my favorite recipes! Thank you!” – Kim
“These were a HUGE hit at our house! Will definitely make again.” – April
Why I Love these Cookies
Andes Mint Cookies are a delicious holiday dessert that I got from my husband’s family. His grandmother received a box of Andes mints every single Christmas and she loved to share one with each of her grandchildren. They all developed a love for the decadent creamy chocolates with a taste of cool mint flavor, so naturally this is one of their FAVORITE all time cookie recipes! These cookies are perfect for the holiday season since they are such an easy chocolate dessert. We have taken them to parties and given them to neighbors; they are always a hit.
What to serve with these cookies
- Hot cocoa or peppermint tea for extra cozy vibes
- Vanilla ice cream to make cookie sundaes
- A tall glass of milk (my husband’s favorite)
🩷 Emily
Ingredients You’ll Need
- Butter – unsalted for best control over seasoning and a soft, chewy crumb
- Brown sugar – adds moisture and a light molasses note that keeps cookies tender
- White corn syrup – a touch for shine and chew without making the dough sticky
- Chocolate chips – semi-sweet, they melt into the base so you don’t need cocoa powder
- Flour – all-purpose to give structure without making the cookies cakey
- Baking soda – helps the cookies spread and stay tender
- Kosher salt – balances the sweetness and boosts chocolate flavor
- Eggs – bind everything and add richness
- Andes Mints – classic crème de menthe candies that melt into the glossy topping
Ingredient Additions and Substitutions
- Vanilla extract adds warmth and rounds out the mint.
- Peppermint extract for a stronger mint note; use sparingly.
- Crème de menthe, a tiny splash in the batter or glaze for an adult twist.
- No corn syrup on hand, swap with honey or maple syrup for a slightly different flavor.
- Different chocolate, try bittersweet chips for a deeper chocolate profile.
- Use our coconut pecan topping from our German Chocolate Fudge recipe to make a German Chocolate cookie.
- Frost them with our divine cream cheese icing.
- Melt a marshmallow on top and garnish with crumbled graham crackers for a S’mores cookie.
How to Make Andes Mint Cookies
- Add butter, brown sugar, semi-sweet chips, and corn syrup to a saucepan.
- Warm over medium, stirring until the mixture is melted. It may look a little grainy and that’s totally fine.
- Pour the warm mixture into a mixing bowl and stir in flour, baking soda, and salt until combined. Beat the eggs in a small bowl, then mix them into the dough until smooth and glossy.
- Scoop rounded tablespoons of dough onto a cookie sheet and lightly press to flatten. Even spacing helps them bake evenly.
- Bake at 350°F for 9 to 11 minutes. Do not over-bake. They should look slightly underdone when you pull them out and will finish on the sheet.
- While hot, place one to two Andes mints on each cookie. When the tops look melty, use the back of a spoon to swirl into a thin, shiny glaze. Cool on a rack until set.
Recipe Tips
- Slightly under-baked is perfect so the centers stay chewy after cooling.
- Work in batches and unwrap the mints ahead to move quickly.
- Two mints per cookie gives a fuller glaze and stronger mint flavor.
- Let the glaze set completely at room temp before stacking to keep the tops pretty.
- Holiday swap – use the peppermint Andes during December for a festive twist.
Frequently Asked Questions
Yes. Place them on hot cookies right out of the oven and they melt into a spreadable glaze.
Andes uses the crème de menthe flavor but they also make a peppermint version during the holidays.
Yes, you can find them at most grocery stores year round.
Yes. Once the dough is mixed and baked, the texture turns out great.
Yes. Scoop, flatten slightly, freeze on a tray, then store in bags. Bake from frozen and add an extra minute or two.
This recipe is designed for melted chips. If you switch to cocoa you’ll need to rebalance fats and sugars.
Try melting and swirling a Rolo candy or Reese’s Peanut Butter Cup over the top instead of a mint to create a different candy flavor..
Make Ahead and Storage
- Make ahead: Dough can be chilled up to 48 hours or frozen up to 2 months.
- Room temp: Store baked cookies in an airtight container for 3 to 4 days.
- Freezer: Freeze cookies after the glaze sets for up to 2 months. Thaw at room temp.
More Cookie Recipes
- Snowball Cookies
- Linzer Cookies
- Chocolate Crinkle Cookies
- Hot Chocolate Cookies
- Vanilla Cookies
- Graham Cracker Cookies with Coconut
- Sugar Cookies with Raspberry Cream Cheese Frosting
- More cookies and cookie bars
- Our Favorite Cookies for Christmas
If you love mint and chocolate, these Andes Mint Cookies belong on your holiday tray. They’re simple, shiny, and so chewy. If you bake them, leave a 5 star rating and tell me your twists. Your tips help other bakers and make this recipe even better. 💚🤎💚
Andes Mint Cookies
Video
Ingredients
- 3/4 c. butter
- 1 1/2 c. brown sugar
- 2 Tbsp. white corn syrup
- 12 ounces semi-sweet chocolate chips
- 2 1/2 c. flour
- 1 1/4 tsp baking soda
- 1/2 tsp. salt
- 2 eggs
- 2-3 packages Andes Mints, candy
Instructions
- Heat butter, sugar, corn syrup, and chocolate chips in a small saucepan until chocolate chips are melted.
- Remove from heat and pour into a large mixing bowl and add flour, baking soda, and salt. Then beat in eggs one at a time.
- Shape rounded tablespoons into balls and place on a cookie sheet. Lightly press each ball to flatten.
- Bake at 350 for 9-11 minutes. Right when removing from the oven, while still hot, place one to two Ande's Mint on top of each cookie (I like to do two).
- When they melt smooth the chocolate evenly over the top. Cool completely at room temperature and let chocolate harden before serving.
Notes
- Unwrap mints before baking so you can top the cookies while they are hot.
- Two mints per cookie gives a thicker, glossier glaze and stronger mint flavor.
- If the stovetop mixture looks grainy, don’t worry. The cookies bake up smooth and chewy.
- Do not over-bake. They finish on the sheet as they cool.
- Chill or freeze scooped dough for easy make-ahead holiday baking.
- Swap in peppermint Andes for a seasonal variation or try Rolos or peanut butter cups if you want a non-minty option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
Delicious cookies!
Andes Mints are my favorite candy. In a cookie sounds like pure heaven!!
Another recipe I need to add to my cookie repertoire – yumminess!
What an awesome recipe! This will definitely satisfy my sweet tooth; looking forward to making these!
I LOVE these cookies!
These cookies never fail to taste amazing!
My family loves cookies, and the fact that they are minty makes them that much better!
These were a HUGE hit at our house! Will definitely make again.
One of my favorite recipes! Thank you!
The recipe does not specify the size package of chocolate chips (6oz,or 12oz)
It’s 12 ounces. Thanks for clarifying. I’ll make a note on the recipe.
These cookies are one of my very favorites too! I make batches and batches of them for the holidays. Thanks for sharing this amazing recipe with everyone. So yummy!