Andes Chocolate Mint Small Batch Cookies
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These small batch chocolate Andes mint cookies are ready in an hour and deliver brownie-like richness from melted chocolate, brown sugar, and cocoa powder. The warm cookies get topped with a crème de menthe square that melts into a glossy chocolate layer. You’ll get just over a dozen cookies that are ideal for holiday trays, or anytime you want a classic chocolate–mint treat.
It doesn’t Get Better Than Chocolate + Mint
I’m honestly surprised these cookies weren’t one of the first recipes on the blog. Every year I grab a box of crème de menthe chocolates the minute Target rolls out the Christmas displays. I like to squirrel them around the house so I can get my chocolate-mint fix anytime. I’m finally turning into that lady that has candy dishes everywhere …
But these cookies take the candy to the next level. The method is one of my favorites: melting chocolate chips with butter and brown sugar right from the start. It gives the cookies that deep, fudgy richness (think the best brownies for two) but without the fuss of perfect-temperature butter or creaming anything.
Yes, I tested the traditional mixing methods. The problem was getting the double-cocoa depth that melted chocolate adds. You can make a totally fudgy cookie without it – like my small batch chocolate peppermint thumbprints or the chewy red velvet small batch cookies. But for a cookie that is a little more dense and a lot more OMG, these are fudgy, melted chocolate is the way to go.
And because I wanted to get the texture benefit of a full egg, my small batch recipe yields a generous dozen (12, plus a couple extras, you’ll be thankful for 🙂 ).
So, grab your secret stash of Andes candies and make yourself a batch. These cookies will make the candy proud.
How To Make Andes Mint Chocolate Cookies
Add the chocolate chips, brown sugar, and butter to a small saucepan. Heat on low until melted and combined. The mix needs to cool at room temp!
Tip! Be careful not to overheat the chocolate, or it will seize. Also, to speed up the cooling process, transfer the melted chocolate to a bowl.
Sift the cocoa powder over the other dry ingredients to remove lumps. Add the cooled chocolate, along with the egg, to the dry ingredients.
Mix the dough until no dry streaks remain. Expect a thick and sticky dough. After a brief chill, scoop the dough into balls and arrange on 2 baking sheets.
Tip! I prefer to bake one baking sheet at a time so I don’t have to rotate pans mid-bake, and let all the heat escape from the oven. While the first batch is baking, keep the other in the fridge.
As soon as the cookies come out of the oven, top them with the Andes candy square. Once the Andes chocolate starts to melt, spread it on top of the cookie with a spatula.
Tip! To get bakery-round cookies, swirl the cookies around the inside of a round cookie cutter (bigger than the cookie), while the cookies are still warm.
Let the cookies cool a bit before diving in (if you can resist that drool-worthy partially melted candy). The chocolate on top will harden and get snappy again. And, if you’re stocking a cookie platter, be sure to check out my full collection of small batch cookies. Happy cookie baking!
Did You Make It? Let’s Hear About It!
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If these chocolate mint cookies land on your holiday cookie platter, let me know how they turned out! A quick note and rating below is always appreciated, and it helps more bakers discover the recipe.
Andes Chocolate Mint Small Batch Cookies
by Erin Cernich
Equipment
Ingredients
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar
- 1 tablespoon heavy whipping cream (or milk)
- 1 cup semi-sweet chocolate chips
- 1 cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 14 pieces Andes Mint Candy
Instructions
- In a small saucepan, add the butter, brown sugar, cream, and chocolate chips. Heat over low heat until melted and smooth. Do not overheat, or the mixture may seize up and taste burnt. Remove from the heat and let it cool to room temperature – this may take up to 10 minutes or longer. Transferring the chocolate to a different bowl can speed up the cooling process.6 tablespoons unsalted butter, 3/4 cup light brown sugar, 1 tablespoon heavy whipping cream, 1 cup semi-sweet chocolate chips
- In the work bowl of a stand mixer (I recommend a 3-quart mixing bowl for the small batch), stir together the flour, cocoa powder, baking soda, and salt.1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Add the cooled chocolate, egg, and vanilla to the dry ingredients. Beat on medium speed until no dry streaks remain and a dough forms. Cover the bowl and refrigerate for at least 30 minutes. This allows the dough to hydrate and the melted ingredients to firm.1 large egg, room temperature, 1 teaspoon vanilla extract
- While the dough is chilling, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Use a medium cookie scoop to scoop 14 cookies and place at least 2 inches apart on the baking sheets – 7 on each. One baking sheet at a time (refrigerate the other while the first batch bakes), bake the cookies for 10 minutes or until the edges are set – the centers will still look soft. Note – I recommend baking one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans.
- As soon as the cookies come out of the oven, set the baking sheet on a wire cooling rack and top each warm cookie with an Andes Mint candy. Let the cookies cool on the baking sheet for 5 minutes, then transfer to the wire rack to cool completely. By then, the candy should have started to melt. Use and off-set spatula or knife to spread the melted chocolate. Tip – For perfectly round cookies, as soon as the cookies are out of the oven, use a round cookie or biscuit cutter that is slightly larger than the cookie, and scoot the cookie around the inside of it.14 pieces Andes Mint Candy
- The cookies can be covered and stored at room temperature for 5 to 7 days.
Notes
- Serving Size – This is a small batch cookie recipe that can be doubled.
- Yield – The number of cookies you yield from this recipe will depend on the size cookie scoop you use.
- Cocoa Powder – My preference is Dutch process because of the bold, less-acidic flavor. Natural cocoa powder can be used instead.
- Mixing – Since this is a small batch recipe, I recommend the smaller mixing bowl if you prefer to use your stand mixer (linked in the equipment list above). Otherwise, use a large mixing bowl and hand mixer. The dough is firm and may be too hard to mix by hand.
- Freezing Cookie Dough – The cookie dough can be frozen for up to 3 months. Chill the dough, then scoop it into cookie dough balls and place them in a freezer bag. Either thaw in the refrigerator or bake them from frozen by adding 1 to 2 minutes to the bake time.
- Freezing Baked Cookies – Cooled and baked cookies can be placed in a freezer bag and frozen for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Perfect combo of chocolate and minty freshness!!