Easy Andes Mint Cookies Recipe

Make chocolate cookies stand out with a simple mint chocolate frosting. These Andes mint cookies are easy to make and excellent for mint chocolate lovers!

SERVINGS: 26 COOKIES – 2 cups all-purpose flour spooned & leveled (250 grams) – ½ cup unsweetened natural cocoa powder sifted (45 grams) – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – ¾ cup unsalted butter softened (170 grams; 1 ½ sticks) – 1 cup packed light brown sugar (200 grams) – ⅓ cup granulated sugar (70 grams) – 1 large egg at room temperature – 1 large egg yolk at room temperature – 1 ½ teaspoons pure vanilla extract – 26 Andes mints unwrapped


Step 1

Mix flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.

Step 2

Beat butter, brown sugar, and granulated sugar for 1–2 minutes using a handheld mixer or stand mixer with the paddle attachment. 

Step 3

Add the egg, egg yolk, and vanilla essence, scraping the bowl edges as needed. Mix the dry ingredients just until mixed.

Step 4

Refrigerate the cookie dough for at least 2 hours under plastic wrap.

Step 5

Heat the oven to 350°F (177°C). Prepare two to three large baking sheets with parchment or silicone mats.

Step 6

Take the dough from the fridge. Drop cookie dough onto baking pans using a 1.5 tablespoon cookie scoop.

Step 7

Bake until cookie tops are firm, 10–12 minutes. After baking, gently place one Andes mint on each biscuit. 

Step 8

After 5 minutes, gently sprinkle melted Andes mint on each biscuit using an offset spatula or spoon.

Step 9

After 5 more minutes on the baking sheets, carefully move the cookies to a wire rack to finish cooling.

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