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Andes mint chocolate cookies Stack of chocolate sugar cookies filled with a swirled chocolate and vanilla cream, set against a dark background with a close-up, dramatic look.

Andes Mint Chocolate Cookies

These decadent Andes Mint Chocolate Cookies are crinkly like a fudge brownie, topped with a rich Andes mint swirl.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, baked goods
Keyword: Andes cookies, chocolate mint, holiday cookies, mint chocolate cookies
Prep Time: 2 hours 30 minutes
Cook Time: 11 minutes
chill time: 2 hours
Total Time: 4 hours 41 minutes
Servings: 22
Calories: 150kcal
Cost: $5

Ingredients

  • ½ cup 113g unsalted butter (softened to room temperature)
  • ½ cup 100g granulated sugar
  • ½ cup 100g packed light or dark brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and ¼ cups 156g all-purpose flour (spooned & leveled)
  • ½ cup 45g natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 teaspoons 10ml milk (any type, dairy or nondairy)

Coating & Topping:

  • ½ cup 100g granulated sugar
  • 22 –24 Andes chocolate mints unwrapped

Instructions

  • Cream the butter, granulated sugar, and brown sugar together in a large bowl using a mixer on medium-high speed until light and fluffy, about 3 minutes.
  • Add the egg and vanilla extract, then beat on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat until just combined. The dough will be thick. Switch to high speed and beat in the milk. The dough will be thick and sticky.
    Thick chocolate cookie dough in a clear glass mixing bowl with a red silicone spatula pressing into the dense dough, close-up view.
  • Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling is essential for the dough's consistency.
  • Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
  • Scoop and roll the dough into 1 heaping tablespoon (about 25g) balls. Roll each in granulated sugar and space them 2-3 inches apart on the prepared baking sheets.
    Nine round chocolate cookie dough balls coated in sugar, evenly spaced on a silicone baking mat inside a metal baking sheet, photographed from above on a dark surface.
  • Bake the cookies for 10–12 minutes or until the edges are set. If they are not spreading, tap the baking sheet gently on the counter 2–3 times and return to the oven to finish baking.
  • Allow the cookies to cool for 2 minutes on the baking sheet. Press one Andes chocolate mint into the center of each warm cookie. Let the chocolate sit for 5 minutes, then use a knife or spatula to swirl and spread the melted chocolate.
    Nine round chocolate sugar cookies arranged in a 3×3 grid on a metal baking sheet lined with a beige silicone mat with an orange border, set on a dark, textured surface.
  • Transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.

Notes

Perfect for mint lovers, these cookies are soft and fudgy with a delightful minty topping that’s irresistible!

Nutrition

Serving: 1Serving | Calories: 150kcal (8%) | Carbohydrates: 20g (7%) | Protein: 1g (2%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg (7%) | Sodium: 40mg (2%) | Potassium: 60mg (2%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 4IU | Calcium: 2mg | Iron: 4mg (22%)
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