Double Chocolate Andes Mint Cookies

Why You'll Love These Double Chocolate Andes Mint Cookies

• Double the chocolate. Dark cocoa powder and mini chocolate chips give the cookie dough plenty of rich chocolate flavor.
• Chocolate and mint in every bite. Peppermint extract flavors the dough, while Andes mints melt over the tops of the cookies.
• Easy to make. The dough uses simple baking ingredients and comes together in one mixing bowl.
• A delicious holiday cookie. The chocolate and mint combination makes these a natural fit for Christmas cookie exchanges and holiday dessert trays.
• Easy to customize. Use mini chocolate chips, Andes baking chips, mint chocolate chips, or chocolate chunks in the dough.

Tips and Tricks

• Use dark cocoa powder. Hershey's Special Dark cocoa powder is my favorite for these cookies. Regular unsweetened cocoa powder works, too, but the cookies won't have quite the same dark color.
• Chill the dough for one hour. The dough needs time to firm up before baking. Chilling also makes it easier to scoop and handle.
• Use mini chocolate chips. I prefer mini chips because they distribute evenly throughout the cookie dough, but you can substitute Andes baking chips, mint chocolate chips, or chocolate chunks.
• Press the Andes mints into the dough before baking. I use one or two mints per cookie, depending on their size and how much mint chocolate topping I want.
• Decide how you want the topping to look. After baking, you can leave the Andes mints to set naturally as the cookies cool, or gently spread the melted chocolate with a butter knife for a smoother, glazed appearance.
• Don't overbake. Bake just until the cookies are set. They'll continue to firm up as they cool, while the Andes mints will gradually set on top.

Ingredients

These cookies start with my favorite double chocolate cookie dough, with peppermint extract and Andes mints added for a chocolate-mint twist.

• Butter: Melted butter gives the dough richness and helps create a soft, chocolatey cookie.
• Cocoa powder: Hershey's Special Dark cocoa powder is my favorite for its deep chocolate color and flavor.
• Brown sugar and granulated sugar: Using both adds sweetness and helps create the cookies' texture.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla extract: Adds warmth and enhances the chocolate flavor.
• Peppermint extract: Gives the cookies their minty flavor. Start with the amount listed in the recipe rather than adding extra, since peppermint extract can be strong.
• All-purpose flour: Provides structure.
• Baking soda and salt: Help the cookies bake properly and balance the sweetness.
• Mini chocolate chips: Add extra chocolate throughout the dough.
• Andes mints: These creamy mint chocolates melt on top of each cookie, creating the signature finishing touch.

See the recipe card below for the complete ingredient list and measurements.

How to Make Double Chocolate Andes Mint Cookies

Step 1: Combine the melted butter and cocoa powder. Stir the melted butter and cocoa powder together in a large mixing bowl until smooth.

Step 2: Add the sugars. Mix in the brown sugar and granulated sugar until combined.

Step 3: Add the eggs and extracts. Stir in the eggs, vanilla extract, and peppermint extract.

Step 4: Mix in the dry ingredients. Add the salt, baking soda, and flour. Mix until the dough comes together.

Step 5: Stir in the chocolate chips. Fold in the mini chocolate chips until evenly distributed throughout the dough.

Step 6: Chill the dough. Cover the dough and refrigerate for one hour. This helps it firm up, making it easier to scoop.

Step 7: Scoop the cookies. Use a medium cookie scoop, approximately 2 tablespoons, to portion the dough onto parchment-lined baking sheets.

Step 8: Add the Andes mints. Press one or two Andes mints into the top of each cookie dough ball.

Step 9: Bake. Bake at 350°F for 10 minutes. The cookies should be set but still soft.

Step 10: Finish the melted mint chocolate. If you'd like a smooth glaze, gently spread the melted Andes mints with a butter knife. Otherwise, leave them as they are and allow the chocolate to set while the cookies cool.

Step 11: Cool and serve. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They're especially delicious while the chocolate topping is still a little warm.

How to Store Andes Mint Cookies

Store completely cooled cookies in an airtight container at room temperature. For the best texture, keep them covered when you're not serving them.

If you prefer the chocolate topping soft and gooey, warm a cookie in the microwave for a few seconds before eating. Watch it closely, as the chocolate can become hot.

Double Chocolate Andes Mint Cookies FAQs

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