Why You’ll Adore These Easy Andes Mint Cookies

What makes these Andes Mint cookies stand out from the rest? It all comes down to their superior texture, balanced flavor, and straightforward baking process. Here’s why these delightful treats are a must-try:

1. Unbeatably Chewy & Fudgy: The foundation of these cookies is an award-winning dough, identical to my cosmic brownie cookie recipe, which boasts over 400 five-star ratings! This isn’t just a cookie; it’s a rich, dense brownie in cookie form, promising a melt-in-your-mouth experience with every bite. The secret lies in a careful balance of ingredients that ensures a moist, deeply chocolatey, and delightfully chewy texture that’s impossible to resist.
2. Perfectly Minty Flavor: Forget overpowering, artificial mint. These cookies capture the essence of classic Andes Mints with a delicate, refreshing creme de menthe flavor. It’s subtle yet distinct, reminiscent of those beloved Girl Scout Thin Mint cookies, but with an even richer chocolate base. The mint isn’t just an afterthought; it’s perfectly harmonized with the dark chocolate, creating a sophisticated and satisfying taste profile.
3. Effortlessly Easy to Make: During busy seasons, especially the holidays, nobody wants complicated recipes. That’s why I adore making drop cookies – they’re significantly simpler than roll-out varieties. This recipe involves straightforward mixing and baking, making it perfect for bakers of all skill levels. These double chocolate cookies are an absolute crowd-pleaser and will quickly become a cherished addition to your lineup of Christmas or any-occasion treats. I made them last year, and they were an instant hit, disappearing faster than any other dessert!

Make them mini for holiday platters! If you prefer smaller, bite-sized cookies instead of the large, Crumbl-style size, simply use a 2-tablespoon scoop for the dough and reduce the baking time to 8-10 minutes. This modification is perfect for creating a beautiful and varied holiday dessert platter. Alternatively, you can bake my Andes mint cookie bars and cut them into mini squares for a similar effect.

Key Ingredient Notes & Smart Substitutions

To achieve the signature fudgy texture and rich mint-chocolate flavor of these cookies, certain ingredients play a crucial role. Here’s a breakdown of what you’ll need and why, along with possible substitutions:

• Dark Cocoa Powder: For that deep, rich color and intense brownie-like flavor, I highly recommend using Hershey’s Special Dark Cocoa Powder. This Dutch-processed cocoa powder creates a less acidic dough, contributing to a wonderfully moist and fudgy texture. While you can substitute with regular unsweetened cocoa powder, be aware that your cookies might have a slightly puffier texture and won’t quite capture that iconic brownie depth of flavor. The Dutch-processing neutralizes cocoa’s natural acidity, resulting in a darker, mellower chocolate taste.
• Light Corn Syrup: Don’t skip this! A small amount of light corn syrup is essential for creating the incredibly chewy, dense, and fudgy texture that makes these cookies so special. It acts as an invert sugar, preventing crystallization and keeping the cookies soft and moist. Omitting it will significantly alter the texture, making them less dense and chewy. (A quick note: light corn syrup is NOT the same as high fructose corn syrup and is commonly used in baking for texture.) If you absolutely must substitute, you could try thick honey or light molasses for a similar effect, though the final texture won’t be exactly the same.
• Heavy Cream: This is key for achieving a thick, glossy chocolate ganache that sets beautifully on top of the cookies. Look for “heavy whipping cream” in your grocery store. Its high fat content is what allows the ganache to emulsify smoothly and harden slightly when chilled, giving that perfect snap when you bite into it. Do not substitute with milk or half-and-half, as the ganache will not set correctly.
• Chocolate Chips: I typically use semi-sweet chocolate chips for a balanced chocolate flavor that complements the mint. However, if you prefer a more subtle chocolate note, milk chocolate chips can be used. For an even more intense chocolate experience, dark chocolate chips would also work wonderfully, just be prepared for a slightly less sweet cookie.
• Andes Mints: These are the star of the show! I love incorporating some chopped Andes Mint candies directly into the ganache for an extra burst of minty goodness. For the topping, I use a mix of real chopped Andes chocolate mints and a sprinkle of Andes peppermint baking chips. Note that Andes mint chips can sometimes be harder to find in grocery stores, but you can always buy regular Andes Mint candies and chop them yourself. This ensures an authentic and delicious mint flavor throughout the cookie.

Make it gluten-free! Achieving a gluten-free version of these fudgy wonders is simple! Just swap out the all-purpose flour for your favorite gluten-free 1-to-1 baking flour blend. My personal recommendation is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which tends to yield excellent results without compromising texture.

Step 1: Prepare the Cookie Dough

1. Begin by preheating your oven to 350°F (175°C). Line a light-colored aluminum baking sheet with parchment paper. Using a light-colored pan helps prevent over-browning on the bottom of the cookies, ensuring an evenly baked and chewy texture. Set the prepared sheet aside.
2. In a large mixing bowl, combine the softened unsalted butter (½ cup or 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup). Using an electric mixer on medium-high speed, cream these ingredients together for about 2 minutes. This step is crucial for incorporating air into the mixture, resulting in lighter, fluffier cookies. Continue mixing until the mixture is visibly light and fluffy.
3. Next, add the large egg (1), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) to the creamed butter and sugar mixture. Mix on low speed just until everything is combined. Make sure to scrape down the sides of the bowl with a spatula to ensure all ingredients are thoroughly incorporated, preventing any unmixed pockets of sugar or butter.
4. Stir in the baking soda (¼ teaspoon) and salt (¼ teaspoon). Mix for another 5-10 seconds until these dry ingredients are fully integrated into the wet mixture.
5. Finally, add the dark cocoa powder (½ cup) and all-purpose flour (1¼ cups). Mix on medium speed only until combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. Mix just until no streaks of flour remain.

Step 2: Scoop, Flatten, and Bake to Perfection

1. Using a ¼ cup (4 tablespoon) sized scoop (I highly recommend this stainless steel cookie scoop for consistent sizing), portion the dough and roll each scoop into a smooth ball. Place the dough balls onto your prepared baking sheet, leaving ample space between them. Gently flatten each dough ball into a ½-inch thick disc. This crucial step helps the cookies spread evenly during baking, preventing them from puffing up too much and ensuring that coveted dense, chewy texture.
2. Bake the cookies in the preheated oven at 350°F (175°C) for 11-12 minutes. It is vital not to overbake them! The centers of the cookies may still look slightly wet or underbaked when you pull them out, but they will continue to set and firm up on the hot pan as they cool. Overbaking leads to dry, crumbly cookies, so trust the process for ultimate chewiness. Allow them to cool completely on the baking sheet before carefully transferring them to a wire rack for decorating.

Step 3: Craft the Silky Andes Mint Ganache

1. In a medium-sized, heat-safe bowl (a standard cereal bowl works perfectly), place your semi-sweet chocolate chips (¾ cup) and the chopped Andes Mint candies (4 pieces). This combination will create a rich chocolate-mint base for your ganache.
2. In a separate medium-sized bowl or a large liquid measuring cup, heat the heavy cream (¼ cup). You can do this in the microwave for 30-45 seconds, or until small bubbles just begin to appear around the edges. If using the microwave, ensure your container is at least 4 times taller than the milk line, as the cream will expand significantly when heating and can easily overflow. Alternatively, heat the cream in a small saucepan on the stove over medium heat until it starts to steam, then remove it immediately.
3. Carefully remove the hot cream from the microwave or stove using a hot pad. Pour the hot cream directly over the chocolate chips and Andes Mints in the first bowl. Do not stir yet! Use a fork to gently press down on the chocolate chips and mints, ensuring they are fully submerged in the hot cream. Allow the mixture to sit undisturbed for about 3 minutes. This resting period allows the hot cream to melt the chocolate and mints thoroughly. After 3 minutes, use a fork to slowly begin stirring. The mixture might appear thick and clumpy at first, almost as if it won’t combine, but continue stirring patiently. It will eventually transform into a smooth, glossy, and creamy ganache. If, after several minutes of stirring, your mixture still isn’t fully melted and smooth, microwave it in 10-second increments at 50% power, stirring thoroughly after each increment, until you reach a perfectly smooth consistency.
4. Once the ganache is smooth, stir in the peppermint extract (¼ teaspoon). This enhances the mint flavor and ensures it truly shines through.

Step 4: Decorate and Chill for Optimal Flavor

1. Once the cookies are completely cooled, it’s time to decorate! Spoon about 1 tablespoon of the freshly made chocolate ganache onto the top of each cookie. Spread it gently to cover the surface. Immediately after applying the ganache, top with either whole Andes mint candies, finely chopped Andes mints, or a generous sprinkle of Andes peppermint chips. The warm ganache will help these toppings adhere.
2. For the ultimate fudgy texture and to allow the ganache to firm up beautifully, place the decorated cookies in the refrigerator for 30-60 minutes. I highly recommend chilling these cookies both before serving and for storage, as the cold truly enhances their fudginess and intensifies the mint chocolate flavor. While ganache can generally be kept at room temperature for up to 2 days, refrigerating ensures the best quality, texture, and extends their freshness.

Have extra ganache? Don’t let any of that delicious chocolate mint ganache go to waste! If you find yourself with a little extra, simply spoon it into a small ziploc bag and freeze it. It’s fantastic for adding a burst of mint chocolate flavor to hot cocoa on a chilly evening!

Frequently Asked Questions About Andes Mint Cookies: