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A chocolate cookie topped with an Andes mint candy.
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Chocolate Andes Mint Cookies

These have quickly become our new favorite cookie of all time! The most delicious chocolate cookie is studded with Andes mint pieces and uses creme de menthe extract to really amplify the mint flavor. Then prior to baking we add an unwrapped Andes mint to the tops of each cookie, which in turn gets nice and melty during baking. If you love Andes mints... you will love, love, LOVE these cookies!!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Calories 258kcal

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon creme de menthe
  • 2 1/2 cups all purpose flour
  • 1 cup dutch processed cocoa powder
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups Andes Mint pieces (the chopped andes mints you can find near the chocolate chips in the baking aisle)
  • 18-32 Andes Mint candies unwrapped

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside. 
  • Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, vanilla extract, and crème de menthe extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl. 
  • Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Add the Andes mint pieces and mix to combine. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined. 
  • Using a ¼ cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly so that the dough is like a thick disk. Press 1 (or 2) full Andes Mints on top of each cookie, pressing them into the dough slightly.
  • Bake for 9-10 minutes or until edges are set and the center is no longer shiny. Do not overbake. 
  • Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 
  •  Serve warm or at room temperature. 

Notes

Store leftover cookies in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days. 
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough!

Nutrition

Calories: 258kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 235mg | Potassium: 119mg | Fiber: 2g | Sugar: 21g | Vitamin A: 345IU | Calcium: 25mg | Iron: 2mg