Add these fudgy Andes chocolate mint small batch cookies to your list of the best chocolate cookies! This easy recipe starts with soft and chewy chocolate cookies and finishes with the iconic melted crème de menthe candy.
Before we venture into the New Year and healthier desserts, let’s celebrate the season with these decadent chocolate andes cookies! And if you are browsing this small batch cookie recipe mid-summer, no rule says chocolate and mint can’t be enjoyed together in July!
And if you’re here because you love the chocolate mint duo, try my chocolate mint whoopie pies for two, peppermint fudgy small batch brownies, and the gluten free small batch peppermint chocolate cookies for your gluten-free friends!
Table of contents
Highlights: Andes Chocolate Mint Small Batch Cookie
- Fudgy – Melted butter, chocolate, and sugar contribute to this chocolate’y cookie.
- Chocolate + Mint – A match made in heaven (hello chocolate thin mint cookies for two!) the Andes candy contributes an abundance of flavor melted on top of these cookies.
- Easy To Make – Melt the butter versus creaming it with sugar means
- Versatile Small Batch – This easy small batch cookie recipe is easily doubled, and you just may want to!
- Delicious Holiday Cookie – The crème de menthe chocolate candies make a strong appearance during the holiday, which makes these cookies perfect for Christmas cookie swaps. But the truth – you’ll want these any time of year!
Ingredients
- All-Purpose Flour – For a gluten free version, swap in 1:1 gluten free flour blend. Or, make my small batch gluten free double chocolate small batch cookies and add a mint on top, or chopped up and added into the cookie.
- Unsweetened Cocoa Powder – I use Dutch process for the rich, less-acidic flavor. Though, natural cocoa can be used.
- Baking Soda – The baking soda contributes to the texture and shape of the cookies.
- Salt – We use salt to balance and enhance the flavors.
- Unsalted Butter – The butter is melted to yield a fudgy cookie.
- Brown Sugar – My preference is light brown sugar for a lighter molasses flavor. Though, dark brown sugar will work.
- Chocolate Chips – I recommend semi-sweet chocolate for a balanced level of sweetness.
- Cream – A little heavy cream contributes to the soft and fudgy texture and keeps the cookies from getting dry. Swap in any fuller-fat milk if you prefer.
- Egg – I large egg at room temperature to bind and provide texture to the chocolate cookies.
- Vanilla – For additional layers of flavor, vanilla is a subtle addition.
- Andes Mint Chocolate Candy – Or, as they are officially called, Andes Creme de Menthe Thins. These little chocolate mint candies melt beautifully on the cookies and provide wonderful flavor.
How To Make Cookies With Andes Mints
1. Melt And Cool The chocolate
In a small saucepan, add the cream, butter, chocolate chips, and brown sugar. Melt over low heat so the chocolate doesn’t seize and burn.
Tip! Transfer the melted chocolate to a different bowl to speed up the cooling process.
2. Mix The Dry Ingredients
In the work bowl of a stand mixer, stir together the flour, cocoa powder, baking soda, and salt. See the recipe for how to use a smaller mixing bowl for the small batch of cookies.
Tip! If your cocoa powder is lumpy, sift it over the flour by setting a small fine mesh strainer over the bowl.
3. Combine The Wet and Dry Ingredients
Add the cooled melted chocolate, egg, and vanilla to the flour. The chocolate must be cool so it doesn’t scramble the egg!
4. Mix, Scoop, And Bake
On medium speed, mix the dough until no dry streaks remain. The dough will be thick and sticky.
Use a cookie scoop to scoop the cookies and place them on the baking sheet. Bake for 10 minutes until the edges are set and the centers look fudgy.
Tip! Bake one baking sheet at a time to avoid opening the oven and releasing heat to rotate the pans.
5. Place The Mint Candy On the Warm Cookies
As soon as the cookies come out of the oven, place a chocolate mint on top. As the chocolate melts, use a knife or offset spatula to spread the melted chocolate.
Tip! For perfectly round cookies, use a cookie or biscuit cutter larger than the cookie, and scoot the cookie around the inside.
FAQ
Yes! These chocolate mint cookies are great for gifting and holiday cookie boxes.
Yes, the dough can be covered and stored in the refrigerator for 2 to 3 days. When ready to bake, you may need to let the dough sit at room temperature for a few minutes before scooping into balls if it is too firm.
Yes. Chill the dough, scoop into balls, then place the cookie balls in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator, or bake from frozen by adding 1 to 2 minutes to the bake time.
Yes! Place baked and cooled cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
More Small Batch Chocolate Cookies
Recipe
Andes Chocolate Mint Small Batch Cookies
EQUIPMENT
INGREDIENTS
- 6 tablespoons unsalted butter
- ¾ cup light brown sugar
- 1 tablespoon heavy 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 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.
RECIPE 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 ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!