Andes Mint Chocolate Cookies

These Andes mint chocolate cookies are soft and rich, unapologetically chocolate-y, and crowned with a sweet crème de menthe-flavored “frosting” swirl. What a treat!

One reader, Catherine, commented: “I never write reviews, but this cookie recipe was PHENOMENAL. I have so many favorites from this website, but this cookie gave me the most perfect, chewy texture and it was like heaven on Earth. ★★★★★”

Another reader, Janet, commented: “Made these and the first word that comes to mind is ‘AMAZING!’ I had to quickly freeze a dozen since my husband devoured six before they even had a chance to cool. A new family favorite. Thank you, Sally. ★★★★★“

Peppermint screams flashy red-and-white, as evidenced by recipes like peppermint bark and peppermint mocha cookies. I love mint and chocolate, but today we’re using peppermint’s smooth green counterpart: cool crème de menthe—”mint cream”—for these decadent chocolate cookies.

My family and I used to make these cookies a lot, and we got the recipe from Allrecipes. It’s been YEARS since I made them, and I decided to change the cookie dough so there’s no pre-cooking involved.

You don’t need any special extracts or flavorings for these cookies; just a package of Andes mints. There’s no peppermint extract at all! Do you ever use Andes mints in baking? These crème de menthe-flavored chocolates are billed as “after-dinner mints,” and they melt in your mouth. I chop them up to use in recipes like soft Andes mint chocolate chunk cookies and Andes mint fudge… but you don’t need a cutting board for today’s cookies.

Instead, we’re taking advantage of Andes’ meltaway quality, and letting the warm baked cookies do the work to make a delicious chocolate mint topping. No additional icing recipe to make—it’s such an easy cookie decorating trick, it almost feels like cheating!

If you were to close your eyes and take a bite of one of these cookies, you’d be surprised to find a cookie instead of one of my mint chocolate brownies in your hand. We can thank my favorite chocolate cookie dough for that, a go-to base I use when making double chocolate chip cookies and chocolate crinkle cookies too. There’s a reason my team and I turn to this cookie dough often (and why so many readers love it as well)… it WORKS! The magical dough creates rich, thick, and chewy chocolate cookies that stay soft for days. If they last that long (a rare occurrence, I can assure you).

For today’s recipe, I made 2 small changes to the base dough. I replaced a bit of cocoa powder with flour so the cookie dough rolls in sugar a bit neater. And there’s still PLENTY of chocolate flavor, especially with the mint chocolate candy on top. I also slightly reduced the milk… just by a smidge.

I’m a broken record again today repeating that you must chill this cookie dough for at least 2 hours (and up to 3 days). It’s imperative in this recipe, so plan accordingly.

Introduction

If you love the marriage of cool mint and deep chocolate, you’re in the right place. These Andes mint chocolate cookies are fudgy, soft, and unapologetically chocolate-y, finished with a simple crème de menthe–flavored swirl made by pressing an Andes mint into each warm cookie and gently spreading the melted candy. There’s no separate frosting to make and no peppermint extract required—just that quick, magical melt-and-swirl trick.

In this post you’ll get the full recipe and step‑by‑step photos, plus everything you need to bake them successfully: my reliable chocolate cookie dough (with two small tweaks for easier handling), the imperative chilling instruction (at least 2 hours), how to roll and sugar-coat the dough for crinkly, sparkly edges, and the exact timing for pressing and swirling the Andes mints so the topping sets beautifully. You’ll also find substitution ideas, make‑ahead and freezing tips, and troubleshooting notes.

By the end you’ll know how to produce thick, chewy, slightly crackled chocolate cookies with a glossy—or matte, if you let them set—minty top that’s easy to stack and share. Expect simple ingredients, straightforward technique, and a crowd-pleasing cookie that’s perfect for holiday trays or an everyday treat. Prefer a classic take without Andes mints? Try these Chocolate Mint Cookies.

Why You’ll Love These Cookies

Super soft and chewy
Crisp and sparkly sugar coating—like a snickerdoodle or soft molasses cookie, except CHOCOLATE!
Simple, basic ingredients
Mint flavor isn’t too sharp or overpowering at all—young kids love these. Prefer chips instead of a melted top? Try our mint chocolate chip cookies.
Easy decorating: Swirl a melted Andes mint chocolate to make this “cheater’s frosting” 😉

Gather Your Ingredients

All basic baking ingredients. You’ll use granulated sugar both in the dough and for coating the cookies. Unsweetened natural cocoa powder is ideal and if you’re interested in learning more, here’s my page all about Dutch-Process vs Natural Cocoa Powder. Cocoa is a very drying ingredient, so don’t leave out the 2 teaspoons of milk in the recipe. Any milk, dairy or nondairy, is fine.

Expect a sticky dough, but again, not nearly as sticky as these double chocolate cookies.

After the dough chills for 2 hours, it’s much easier to handle and roll into balls. You’ll use 1 heaping Tablespoon of dough per cookie, about 25g each if you’re using a kitchen scale. (Same size as these peanut butter snickerdoodles.) Coat each with sugar before placing on your lined baking sheets:

Bake the cookies and watch as they puff up, and then slightly deflate into crinkly cuteness:

How To Bake and Frost

These fudge-like chocolate cookies with a hint of mint are similar to my chocolate peppermint thumbprint cookies, but without the added step of making ganache. Or these chocolate frosted cookies and peppermint frosted chocolate cookies, without the added step of making frosting. I think you get the point. These cookies are EASY.

Here’s how to “frost” them: After the cookies have baked, allow them to cool on the baking sheet for just 2 minutes, then lightly press an Andes mint in the center of each warm cookie. Set a timer for 5 minutes, to let the Andes mint chocolate get all soft and melty, then give it a little swirl with a knife or icing spatula. COULDN’T BE EASIER. (Yes, I need to shout that!) You’ll love having this easy recipe in your lineup of Christmas cookies.

Pro Tips for Best Results

Chill the dough: Don’t skip the 2-hour chill (up to 3 days). The dough firms up and spreads correctly, producing the chewy, fudgy texture this recipe is known for.
Measure flour correctly: Spoon the flour into the measuring cup and level it off (or better yet, weigh it). Too much flour makes the cookies dry and cakey.
Use natural cocoa powder: This recipe is written for natural (non–Dutch process) cocoa. Swapping cocoa types will change flavor and how the leavening behaves.
Room-temperature ingredients: Softened butter and a room-temperature egg help the dough come together smoothly and trap the right amount of air for texture.
Roll and coat in sugar: Rolling each ball in granulated sugar creates the crisp, sparkly exterior and helps the cookies spread into pretty crinkles, as demonstrated in our Lemon Crinkle Cookies.
Uniform cookies: Use a kitchen scale or a 1 heaping Tablespoon scoop (~25 g) for even baking and consistent bake times.
Bang the sheet if needed: If cookies aren’t spreading by minute 9, remove the pan and bang it on the counter 2–3 times to help them relax, then return to the oven to finish baking.
Press and swirl technique: Cool cookies on the sheet for exactly ~2 minutes before pressing an Andes in the center; wait ~5 minutes for it to soften, then swirl gently to avoid tearing the cookie.

Substitutions and Mix-Ins

If you can’t find Andes chocolate mints, you have a few other options. The process for spreading (step 7 below) is the same for all of these options—some chocolates will melt more than others, though.

Hershey’s Kisses mint chocolate or candy cane flavor
Mini York peppermint patties
Cadbury mint chocolate buttons
1/2 of an After Eight mint chocolate thin
1 small rectangle/piece of a Hershey’s chocolate bar; if using plain chocolate, add 1/2 teaspoon peppermint extract to the cookie dough when you add the vanilla.

This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.

Description

These crinkly chocolate cookies are soft and rich like a fudge brownie, and topped with a melted Andes chocolate mint swirl. Chilling the cookie dough for 2 hours is imperative.

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
1/2 cup (45g) natural unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)

Coating & Topping

1/2 cup (100g) granulated sugar
22–24 Andes chocolate mints, unwrapped

Instructions

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk. The cookie dough will be thick and sticky.
Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. Scoop and roll dough, 1 heaping Tablespoon (about 25g) of dough each, into balls. Roll each in granulated sugar and arrange 2–3 inches apart on the baking sheets.
Bake the cookies for 10–12 minutes or until the edges appear set. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
Cool cookies for just 2 minutes on the baking sheet. Press 1 Andes chocolate mint into the top of each warm cookie. Let the chocolate sit for 5 minutes, and then use a knife, icing spatula, or toothpick to gently swirl/spread the melted chocolate.
Transfer “frosted” cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool. Andes chocolate sets matte in less than 1 hour, so you can easily store, stack, and transport the cookies. For a shinier look, serve shortly after topping, or gently warm the Andes topping for a few seconds before serving.
Cover leftover cookies tightly and store at room temperature for up to 1 week.

Notes

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Baked cookies with Andes chocolate mint topping freeze well for up to 3 months. Unbaked cookie dough balls (before rolling in sugar) will freeze well for up to 3 months. Let sit at room temperature for 20–30 minutes, preheat the oven, then roll in granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.
Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients. Dough chill time remains the same.
Natural Cocoa Powder: Do you know the difference between natural cocoa powder and dutch-process cocoa powder? Use natural cocoa powder in this dough.
What can I use instead of Andes mints? If you can’t find Andes chocolate mints, other options include Hershey’s Kisses mint chocolate or candy cane flavor, mini York peppermint patties, or Cadbury mint chocolate buttons. If you can’t find any of those, use 1 small rectangle/piece of a Hershey’s chocolate bar; if using plain chocolate, you can add 1/2 teaspoon peppermint extract to the cookie dough when you add the vanilla. You could also use 1/2 of an After Eight mint chocolate thin. The process for spreading (step 7) is the same for all of these options—some chocolates will melt more than others, though.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Recipe idea from Allrecipes using my own chocolate dough.

Storing and Freezing Tips

Store cooled, set cookies in an airtight container at room temperature for up to 1 week. Because the Andes topping sets to a matte finish in under an hour, you can stack cookies once the topping has fully set—place sheets of parchment between layers if you want extra protection.

Freezing: Baked cookies with the Andes topping freeze well for up to 3 months. Arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or bag with parchment between layers. Thaw at room temperature before serving.

Make-ahead options: You can chill fully mixed dough in the refrigerator for up to 3 days. Unbaked dough balls (before rolling in sugar) freeze for up to 3 months; thaw 20–30 minutes at room temperature before rolling in sugar and baking as directed.

Reheating and restoring shine: If you prefer a shinier Andes topping, gently re-soften the topping with a 1–3 second microwave burst on a single cookie (watch carefully) or place cookies in a 200°F (95°C) oven for 1–2 minutes. Let the topping settle slightly before serving.

Frequently Asked Questions

Do I have to chill the dough? Yes. Chilling for at least 2 hours is imperative for proper texture and spread. You may chill up to 3 days.
Can I use Dutch-process cocoa? No—this recipe calls for natural unsweetened cocoa. Dutch-process cocoa behaves differently with baking soda and can change the final texture and rise.
Why didn’t the Andes melt? If the candy doesn’t soften, the cookie was likely too cool—press the candy into the cookie while the cookie is still warm (about 2 minutes out of the oven) and wait 5 minutes before swirling. Some mint chocolates melt less readily than Andes.
My cookies are cakey or dry—what happened? Possible causes: too much flour, overbaking, or skipping the chill. Weighing flour or spoon-and-level measuring helps prevent excess flour.
Can I make bigger or smaller cookies? Yes. For larger cookies increase bake time a few minutes and watch closely; smaller cookies will bake faster. Uniform sizing gives the most consistent results.
Can I substitute a different mint chocolate? Yes—Kisses (mint), mini Yorks, Cadbury mint buttons, After Eight halves, or plain chocolate with 1/2 tsp peppermint extract in the dough are all options. Melting characteristics may vary.
How long will baked cookies last? Stored airtight at room temperature, they keep well up to 1 week. For longer storage freeze up to 3 months.