Irresistible Chocolate Mint Candy Cookies: The Ultimate Chewy Holiday Treat with Andes Mints
These soft, incredibly chewy chocolate mint candy cookies are a delightful dream come true, especially when generously frosted with melty Andes Mint Candies and beautifully sprinkled with crushed peppermint. They create a truly festive treat, making them an absolute must-have for the holiday season and beyond!
There’s a special place in my heart for these chocolate mint cookies, not just because of their exquisite taste, but for the cherished memories they evoke. This particular recipe holds deep sentimental value within our family, as it was a staple made lovingly by my sister-in-law, Karen, every year during the holidays. After her passing in 2005, the recipe became a treasured family mystery for quite some time. The day I finally received Karen’s original recipe, I was absolutely elated! She was always the dedicated baker in our family, a role I didn’t fully appreciate back then, but one I’ve truly grown to love and embrace over the years. Continuing her tradition through these cookies feels like a beautiful way to keep her memory alive.
Every Christmas, my cookie platter boasts a wide assortment of treats, and while I enjoy experimenting with new additions, these chewy chocolate mint cookies are an unwavering presence. They are non-negotiable! I always make an extra-large batch, specifically for my niece, Leah, who considers them her absolute favorite. Karen never adorned her cookies with crushed candy canes, but I’ve found that the vibrant red and white sprinkles add an extra layer of festive cheer, making them even more visually appealing for holiday gatherings. When I bake them during other times of the year, I often omit the peppermint topping, allowing the beautiful green swirl of the Andes Mint to shine through. This makes them surprisingly versatile, even perfect for celebrations like St. Patrick’s Day!
Indulge in the Magic of Chocolate Mint Candy Cookies
Imagine a cookie that is soft, delightfully chewy, intensely chocolatey, and wonderfully gooey – that perfectly describes these irresistible Chocolate Mint Candy Cookies. They are not just a feast for your taste buds but also a treat for the eyes, making them an ideal candidate for your next cookie exchange or any festive cookie platter. The contrast of the rich chocolate base with the cool, refreshing minty topping creates a flavor symphony that’s hard to resist. The vibrant green swirl from the Andes mints, especially when accented with a sprinkle of crushed peppermints, makes them look as good as they taste, adding a gourmet touch to any dessert spread. May I wholeheartedly suggest making a double batch? One for immediate enjoyment, and another for the freezer, so you can easily satisfy those post-holiday mint chocolate cravings whenever they strike!
If you’re as enamored with the delightful combination of mint and chocolate as I am, then these Andes mint cookies are just the beginning. You are sure to adore these other fantastic recipes that celebrate this classic flavor pairing: our refreshing Peppermint Meringues, the perfectly balanced White and Dark Peppermint Bark, and this decadent White Chocolate Peppermint Fudge. Each offers a unique way to enjoy that beloved mint chocolate goodness.
The Secret to Success: Andes Chocolate Mint Cookies
What makes these Andes mint cookies truly special is their incredible simplicity coupled with their undeniable ability to deliver big on flavor. Crafted with just a few basic, readily available ingredients, these chocolate mint cookies are guaranteed to appease even your most demanding inner cookie monster. The magic happens when the rich, delicate Andes chocolate mints melt into the warm, freshly baked cookies, infusing every bite with a smooth, refreshing mint flavor. This clever method eliminates the need for any artificial-tasting peppermint extract, ensuring a natural and authentic mint experience. Whether you prefer to dip them into a glass of cold milk or simply savor them on their own, these chocolatey, minty delights are perfectly satisfying and utterly addictive. Get ready to experience a cookie that’s both easy to make and impossible to forget.
Essential Ingredients for Chocolate Mint Cookies with Andes Mints
Crafting these delectable chocolate mint cookies with Andes mints requires a handful of common pantry staples. For a precise list of quantities and detailed instructions, please scroll down to the bottom of this post where you’ll find the complete printable recipe card. However, let’s dive into the role each key ingredient plays in making these cookies so special:
- Butter: I always opt for unsalted butter when making these candy cookies. This gives me complete control over the salt content, ensuring the perfect flavor balance. If salted butter is all you have on hand, simply remember to reduce the amount of added salt in the recipe accordingly. Butter is crucial for tenderness and flavor.
- Brown Sugar: These cookies owe their incredibly chewy texture and depth of flavor to brown sugar. Both light and dark brown sugar work wonderfully, each contributing a slightly different caramel note. Brown sugar not only sweetens but also adds moisture, preventing the cookies from drying out.
- Semisweet Chocolate Chips: To achieve that rich, intense chocolate flavor that forms the foundation of these cookies, I use a generous whole package of semi-sweet chocolate chips in the dough. However, feel free to customize! If you have a preference for milk chocolate for a sweeter profile or dark chocolate for a more bitter contrast, either would be an excellent choice.
- Eggs: Eggs are fundamental binders in baking, and in this recipe, they help bring all the ingredients together, providing structure and richness to the cookie dough. Any large eggs will do the trick.
- All-Purpose Flour: The backbone of our cookie structure, all-purpose flour provides the necessary framework. For those with dietary restrictions, a 1-to-1 gluten-free flour blend can be successfully substituted to create equally delicious gluten-free chocolate mint cookies without compromising on texture.
- Baking Soda: Just a touch of baking soda is essential. It acts as a leavening agent, helping the cookies to rise slightly and achieve their characteristic soft, chewy texture.
- Salt: Don’t underestimate the power of a pinch of salt! It’s not just for seasoning; salt expertly enhances all the other flavors in the cookie, particularly the chocolate, making them more pronounced and well-rounded.
- Andes Mints: This is where the minty magic truly comes in! I top each warm cookie with one unwrapped Andes Mint. During the holiday season, you might even find pre-chopped Andes mint pieces in the baking aisle, which are a fantastic time-saver since you won’t have to unwrap individual candies.
- Crushed Peppermints or Candy Canes: This ingredient is entirely optional but highly recommended for a festive touch. A sprinkle of crushed peppermint candies or candy canes not only adds a beautiful visual appeal but also a delightful crunch and an extra burst of minty freshness. Again, for convenience, many stores offer bags of pre-crushed peppermint candies in the baking aisle during the holidays.
Keep reading for invaluable tips and tricks, creative ingredient substitutions, and answers to common questions you might have about mastering this incredible recipe for chocolate mint cookies.
Step-by-Step: How to Make Chocolate Mint Cookies with Andes Mints
These exquisite chocolate mint cookies come together in just a few straightforward steps, but remember to allocate sufficient time for the dough to chill and firm up in the refrigerator. This crucial step is key to achieving their perfect chewy texture and preventing them from spreading too much during baking.
Begin by combining the brown sugar, butter, and water in a saucepan over medium heat. Stir the mixture occasionally until the butter is completely melted and the sugar has dissolved, creating a smooth, syrupy base. Once melted, immediately remove the saucepan from the heat. Stir in the semi-sweet chocolate chips until they are fully melted and incorporated, creating a rich chocolate mixture. Allow this mixture to cool for approximately 10 minutes to prevent the eggs from cooking when added.
Once slightly cooled, carefully pour the luscious chocolate mixture into the bowl of your stand mixer. With the mixer on low speed, beat in each egg one at a time, ensuring each egg is fully incorporated before adding the next. This step helps create a smooth, emulsified batter.
Next, gradually stir in the dry ingredients: the all-purpose flour, baking soda, and salt. Mix until just combined, being careful not to overmix, which can lead to tough cookies. Cover the dough tightly with plastic wrap and refrigerate for at least one hour. This chilling period is vital for the butter to solidify, preventing the cookies from spreading too much and ensuring that coveted chewy texture.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare your cookie sheets by either greasing them lightly or, for easier cleanup and consistent baking, lining them with parchment paper.
Once the dough is chilled, roll it into walnut-sized balls. Arrange these dough balls on the prepared baking sheet, leaving enough space between them for slight spreading. Bake for 8-10 minutes. It’s crucial not to overbake these cookies, as this will result in a dry, crumbly texture rather than the desired soft and chewy consistency. The edges should be just set, and the centers should still look slightly soft.
As soon as you remove the cookies from the oven, and while they are still on the hot cookie sheet, immediately place one Andes Mint on top of each cookie. Let them sit for about a minute; the residual heat from the cookies will cause the mints to melt beautifully. Once melted, use the back of a spoon to gently swirl the softened mint across the top of each cookie, creating a smooth, glossy frosting. If you desire that extra festive touch, sprinkle crushed peppermint candies or candy canes over the warm, melted mint before it sets. Transfer the cookies to a wire cooling rack to cool completely, allowing the mint topping to firm up.
Leftover Andes chocolate mint cookies will maintain their freshness and delicious chewiness when stored in an airtight container at room temperature for up to a week. For longer preservation, these cookies freeze exceptionally well! You can stash them in the freezer for up to 3 months. To enjoy them again, simply thaw them at room temperature for a few hours.
Love It? Pin It! Share the Joy of These Chocolate Mint Cookies!
If you’re as enchanted by this recipe for chocolate mint cookies as I am, make sure you don’t lose track of it! The best way to keep this delightful treat at your fingertips for future baking sessions is to pin it to your favorite Pinterest recipe board before you go. Sharing it with your friends and family on social media also helps spread the joy of these incredible Andes mint cookies, ensuring everyone can experience their magic!
Creative Substitutions to Customize Your Chocolate Mint Cookies
When it comes to baking, especially with a beloved recipe like these chocolate mint candy cookies, don’t be afraid to unleash your creativity and tailor the ingredients to suit your personal tastes, dietary preferences, or simply what you have on hand. Making a recipe your own is part of the fun!
- Chocolate Type: While semi-sweet chocolate chips provide a balanced richness, feel free to swap them for bittersweet chocolate chips for a more intense, less sweet chocolate flavor, or use dark chocolate chips if you prefer a bolder, more sophisticated profile. Alternatively, a mix of milk chocolate and semi-sweet could offer a creamier, sweeter cookie.
- Sugar Choices: The brown sugar in this recipe is key to the cookies’ signature chewiness. If you opt for granulated sugar instead, your cookies will likely be crisper and flatter. However, if you’re out of brown sugar, you can easily make your own by adding a tablespoon of molasses to a cup of granulated sugar and mixing well until it’s evenly combined and has the texture of brown sugar.
- Mint Flavor Boost: For an even more pronounced mint flavor in the cookie itself (beyond just the Andes mint topping), you could add a half teaspoon of peppermint extract to the wet ingredients along with the eggs.
- Gluten-Free Option: As mentioned, a 1-to-1 gluten-free flour blend works beautifully as a direct substitute for all-purpose flour, allowing everyone to enjoy these delicious cookies.
- Dairy-Free Adaptation: With a few adjustments, you can even make these cookies dairy-free. Use a plant-based butter substitute (like vegan butter sticks) and dairy-free chocolate chips. For the topping, you might need to seek out dairy-free mint chocolates or make a simple peppermint glaze.
FAQs About This Delicious Chocolate Mint Cookie Recipe
Here are some frequently asked questions to help you bake the most perfect batch of Andes Mint Chocolate Cookies:
- Can I make these mint candy cookies ahead of time? Absolutely! These cookies are wonderful for making in advance. Once baked and cooled, they store beautifully in an airtight container on your kitchen counter for up to a week, maintaining their soft and chewy texture. For even longer storage, you can flash-freeze the shaped cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag. This way, you can pull them out and bake fresh cookies whenever a craving strikes!
- How do the Andes mints stick to the cookies and achieve that smooth, melted look? The key to the Andes mints melting perfectly and adhering to the cookies is timing. The mints need to be placed on top of the cookie immediately after it comes out of the oven, while the cookie is still very warm. Leave the cookies on the hot cookie sheet for this process. The residual heat will cause the Andes mint to soften and melt. After about a minute, once it’s soft, you can use the back of a spoon to gently swirl the melted mint across the top of the cookie, creating that beautiful, smooth, frosted appearance.
- Why is refrigerating the dough necessary for this chocolate mint cookie recipe? Refrigerating the cookie dough is a crucial step that significantly impacts the final texture of your cookies. It chills the butter in the dough, causing it to firm up. When the butter is cold, it melts more slowly in the oven, preventing the cookies from spreading too rapidly and becoming thin and flat. This chilling process also allows the flavors to meld and the flour to fully hydrate, resulting in a thicker, chewier, and more flavorful cookie overall. Don’t skip this step for the best results!
- Can I use a different type of mint chocolate? While Andes mints are ideal for their perfect size and melting consistency, you can experiment with other thin chocolate mint candies or even chopped-up peppermint bark if you’re feeling adventurous. Just ensure they melt well and can be swirled effectively on the warm cookie.
- How can I ensure my cookies are perfectly chewy? The most important tip for chewy cookies is to avoid overbaking. Keep a close eye on them during the last few minutes of baking. They should look slightly underdone in the center when you pull them out of the oven. They will continue to set as they cool on the baking sheet.
Expert Tips & Tricks for Perfect Chocolate Mint Candy Cookies
Achieving bakery-quality chocolate mint candy cookies is easier than you think with these expert tips and tricks:
- Uniform Cookie Size: For consistent baking and professional-looking cookies, always use a cookie scoop to portion out your dough. This ensures that all cookies are roughly the same size, which means they will bake evenly and finish at the same time, preventing some from being overdone while others are still raw.
- Flavor Enhancement: For a slightly sweeter cookie with an added layer of aroma and depth, consider incorporating a teaspoon of pure vanilla extract into your wet ingredients. Vanilla complements chocolate beautifully and can elevate the overall flavor profile.
- The Secret to Chewy Cookies: This is perhaps the most critical tip: Do not overbake your cookies! Overbaking is the quickest way to turn a potentially chewy cookie into a hard, dry one. Keep a close watch on your cookies a few minutes before the recommended bake time. Look for edges that are just set and centers that still appear slightly soft. They will continue to firm up as they cool.
- Perfect Andes Mint Application: To get that perfectly melted and swirled Andes mint topping, place the unwrapped mints on the cookies immediately as they come out of the hot oven. The residual heat from the cookies is essential for the mints to melt into a smooth, pliable consistency that can be easily spread with the back of a spoon. If you wait too long, the cookies will cool, and the mints won’t melt properly.
- Crushed Peppermint Timing: If you’re adding crushed peppermint for extra crunch and festivity, sprinkle it over the melted Andes mints right after you swirl them. This ensures the peppermint adheres securely before the mint topping sets.
Explore More Mint and Chocolate Recipes & Beyond!
The enchanting combination of chocolate and mint is undeniably one of my absolute favorites, a classic pairing that always delivers. If you share my passion, especially for beloved treats like mint chocolate chip ice cream, then I am confident you will absolutely adore my homemade Grasshopper Ice Cream (pictured above), which captures that vibrant flavor perfectly. For a sophisticated twist, be sure to try my vintage Grasshopper Ice Cream Cocktail, a creamy, boozy delight that’s perfect for adults. And of course, for another fantastic cookie option, my Mint Chocolate Chip Cookies are a definite crowd-pleaser.
If you’re simply a connoisseur of exceptional chocolate cookies in general, you must add these delightful recipes to your baking list: the intensely rich Death By Chocolate Cookies, these charming and cozy Hot Chocolate Thumbprint Cookies, or the wonderfully simple yet satisfying Chocolate Sugar Kiss Cookies. However, if chocolate isn’t quite your cup of tea, fear not! I have plenty of other delicious options, such as the comforting and classic Grandma Jane’s Oatmeal Raisin Cookies, or these wonderfully soft and flavorful Brown Sugar Cookies, which may be more to your liking. There’s a perfect cookie for everyone!
I daresay, this recipe consistently yields the perfect holiday cookie – a true testament to its irresistible flavor and festive charm. I encourage you to whip up a batch yourself and let me know if you wholeheartedly agree. Happy baking!
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Print Recipe
Chocolate Mint Candy Cookies
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 1/2 cups brown sugar
- 2 Tablespoons water
- 2 cups (12 ounce package) semi-sweet chocolate chips
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 packages Andes Mints unwrapped
- Crushed Peppermints or candy canes optional, for garnish
Instructions
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In a saucepan over medium heat, combine brown sugar, butter, and water. Stir occasionally until the butter is completely melted and the sugar has dissolved. Remove from heat and immediately stir in the semi-sweet chocolate chips until they are fully melted and smooth. Allow the mixture to cool for about 10 minutes.
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Pour the cooled chocolate mixture into the bowl of your stand mixer. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Gradually stir in the flour, baking soda, and salt until just combined. Be careful not to overmix. Cover the dough and refrigerate for at least one hour to allow it to firm up.
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Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or grease them lightly.
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Roll the chilled dough into walnut-sized balls and place them on the prepared baking sheets. Bake for 8-10 minutes. To ensure chewy cookies, DO NOT OVERBAKE; the edges should be set but the centers still slightly soft.
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Remove the cookies from the oven, but leave them on the hot cookie sheet. Immediately place one unwrapped Andes Mint on top of each warm cookie. Let them sit for about a minute to soften and melt. Use the back of a spoon to gently swirl the melted mint across the top of each cookie.
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If desired, sprinkle with crushed peppermint or candy canes over the warm, swirled mint for a festive touch. Transfer cookies to a wire rack to cool completely.
Notes
Nutrition
This recipe has been lovingly updated and re-shared on December 20, 2024, to bring even more joy to your holiday baking!
This heartwarming photograph captures one of my favorite moments with Karen and me – from back in the days before we had kids. We truly used to have the most wonderfully fun times together, and this picture always brings a smile to my face.