andes mint cookies

Name: Andes Mint Cookies
Cook time: 20 min
Yield: 36
Cuisine: American
Ingredients: 2 1/2 cup(s) all purpose flour; 1 1/4 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 3/4 cup(s) butter; 1 1/2 cup(s) brown sugar; 2 tablespoon(s) fresh brewed dark coffee; 2 cup(s) semisweet chocolate chips; 1/2 teaspoon(s) mint or peppermint extract; 2 eggs (room temperature); 40 andes mints (unwrapped)

21 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Nov 13, 2019

We have always been a huge fan of Andes Mints. I remember when my parents used to take us to some of the high end hotels and they would leave those on our pillow at night. If my memory serves me correct I remember Santa putting those in our stockings too. It’s no wonder that I still love Andes mints. These Chocolate Andes Mint Cookies are perfect. They are slightly crispy on the outside, slightly chewy on the inside and smothered with a melted Andes mint. They are super easy to fix and quite indulgent.

Rate

These delectable Andes Mint Cookies will hit your sweet spot just right. They are slightly crispy on the outside, slightly chewy on the inside and smothered with a melted Andes mint.

prep time

cook time 20 Min

method Bake

yield 36 serving(s)

Ingredients

2 1/2 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons fresh brewed dark coffee
2 cups semisweet chocolate chips
1/2 teaspoon mint or peppermint extract
2 eggs (room temperature)
40 andes mints (unwrapped)

How To Make andes mint cookies

Step 1

In small bowl whisk together flour, baking soda and salt. Set aside.

Step 2

In a large saucepan over low heat cook butter, brown sugar and coffee until creamy and melted; stirring frequently. Remove from heat and stir in chocolate chips and mint extract. Let cool for 10-15 minutes. Beat in eggs one at a time.
Step 3

Stir the flour mixture into the chocolate mixture in about 4 parts. Cover and refrigerate dough for 2 hours to overnight.
Step 4

Preheat oven to 350 degrees. Line your baking sheets with parchment paper or silicone mats. Using 1 1/2 tablespoon cookie scoop space cookie about 2 inches apart. Bake for 8-10 minutes. Do not over bake.
Step 5

Let sit for 1 minute before placing Andes mint on the top of cookie; gently press 1 mint in the top of each cookie. Allow to sit for 1-2 minutes to fully melt. Swirl with small spatula or the back of the spoon.
Step 6

NOTES If the dough is refrigerated overnight it will be quite stiff but the cookies will still turn out marvelous. When placing the Andes mints on top of the baked cookie press the mint in gently about an 1/8 of an inch.
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