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A close up of Andes Mint Cookies in a pile. They have a ganache on top with halved Andes mints stuck in it and mint chocolate chips sprinkled on top.
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4.50 from 2 votes

Andes Mint Cookies

These Andes Mint Cookies are 100% for the chocolate and mint lovers out there! Each bite is fully infused with that magical flavor combo.
Prep Time25 minutes
Cook Time12 minutes
Setting Time1 hour 30 minutes
Total Time2 hours 7 minutes
Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies
Servings: 24
Calories: 433kcal
Author: Kelly Anthony

Ingredients

  • 2 cups all-purpose flour
  • ½ cup of cocoa powder
  • 2 teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 1 ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup unsalted butter
  • ¾ cup semi-sweet chocolate chips

For the Mint Chocolate Center:

  • ⅓ cup heavy whipping cream
  • 1 cup semi-sweet or milk chocolate chips (not Nestle brand -- they do not melt easily)
  • ¼ teaspoon peppermint extract
  • Pinch of sea salt
  • 1 (9-10 ounce) package Andes mints, chopped or halved

Instructions

For the Cookies:

  • Preheat the oven to 350° and have ready a sheet pan lined with either parchment paper or a silicone baking mat.
  • In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside until ready to use.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and ½ teaspoon of peppermint extract and mix to combine.
  • Add the butter and ¾ cup of chocolate chips to a microwave-safe bowl or pitcher and microwave at 30-second intervals. Stir in between each stint in the microwave, and continue until melted.
  • Mixing on low, slowly drizzle in the butter and chocolate mixture. Add in the dry ingredients and mix on low until combined. Set aside.
  • Scoop tablespoon-sized mounds of cookie dough and place on the baking sheet about 2" apart. Bake for 10-12 minutes. As soon as the cookies come out of the oven, gently press the center of each cookie with the back of a spoon to create a large divot. Set aside to cool completely.

For the Mint Chocolate Center:

  • Add the cream to a small microwave-safe bowl and microwave for about 30-45 seconds until very hot.
  • Carefully remove the cream from the microwave and add 1 cup of chocolate chips. Stir until smooth. Add the peppermint extract and salt, and stir once more.
  • Spoon a scant tablespoon of the mint ganache onto the center of each cookie. Top with Andes mints and allow to set for 2 ½ to 3 hours.

Nutrition

Calories: 433kcal | Carbohydrates: 54g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 333mg | Potassium: 123mg | Fiber: 2g | Sugar: 36g | Vitamin A: 630IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1.8mg