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Soft Chocolate Andes Mint Cookies

by on November 1, 2012 · 22 comments

Melt in Your Mouth Chocolate Andes Mint Cookies

These Andes Mint Cookies, made with Andes mints, butter, chocolate and a minty milk-chocolate glaze are a cross between a cookie and brownie. They’re so tender, they just melt away in your mouth. We just love them!

Andes Mint Cookies! How to Make Them:

Andes mints are used three times when making these mint cookies.

First, we add a bunch of them to the cookie batter. We melt chocolate and Andes mints then combine that with eggs that have been beaten into a frenzy and flour.

Melt in Your Mouth Chocolate Cookies

Second, we add the mints to a rich chocolate glaze. See it below? Yeah, it totally tastes like Andes mints!

Third, we add a bunch of crumbled mints on top.  (You know, just to make sure they are extra chocolate mint-kissed).

Melt in Your Mouth Chocolate CookiesDid you love our Melt in Your Mouth Chocolate Andes Mint Cookies Recipe? If so, we bet you’ll love these, too!

5.0 from 4 reviews

Soft Chocolate Andes Mint Cookies
 
Prep time
Cook time
Total time
 
These chocolate mint cookies have Andes mints added to the batter as well as a chocolate glaze on top. They are simple to make, but it is important to beat the eggs for at least 15 minutes – this makes sure they become soft and risen when baked.
Created By:
Yield: 18-20
You Will Need
FOR Brownie Cookies
  • 10 ounces (283 grams) semisweet chocolate, finely chopped
  • 3 tablespoons unsalted butter
  • 2 ounces (57 grams) chopped Andes mints or Andes baking chips (about 1/3 cup)
  • 2 eggs
  • 1/3 cup (67 grams) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (35g) all-purpose flour
  • 1/4 teaspoon baking powder
FOR Mint Chocolate Glaze
  • 2 ounces (28 grams) semisweet chocolate, finely chopped
  • 1 tablespoon butter
  • 1 1/2 ounces (42 grams) chopped Andes mints or of Andes baking chips (about 1/4 cup)
  • Extra chopped Andes mints or of Andes baking chips for topping cookies
Directions
  1. Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or a silicon baking mat.
  2. Combine the 10 ounces of chopped semisweet chocolate and 3 tablespoons of butter in a medium microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes 2 to 3 minutes).
  3. Now, stir in the chopped Andes mints (or baking chips). Continue to stir until melted. The heat from the chocolate and butter should be enough to melt the Andes mints, if they do not melt, place back into the microwave for 20 seconds to help melt.Chocolate Cookies Step 1
  4. Combine eggs, sugar and vanilla extract in a stand mixer, fitted with whisk attachment, then beat on medium speed for 15 minutes. After 15 minutes, the eggs should have become pale yellow in color, thickened and glossy. At this point, the eggs and sugar will be at the ribbon stage. This means when you pull the beater out of the mixture the mixture will slowly fall back into itself, looking like a ribbon. If the eggs and sugar do not look this way, continue to beat until they do.
  5. Place a sifter over chocolate mixture then add flour and baking powder. Sift over chocolate. Then, gently stir the sifted flour and baking powder into the chocolate. Now, add the whipped egg and sugar and gently fold into the chocolate.Mint Chocolate Cookies Step 2Andes Chocolate Cookies Step 3
  6. Spoon a heaping tablespoon of the cookie batter onto the lined baking sheet, leaving about 2 inches between each cookie. Bake 8 to 10 minutes or until the cookies have puffed and cracked on top. Cool completely on baking sheet. As the cookies cool, they will deflate a little.
  7. Once cookies have cooled, make the chocolate glaze. To make glaze, combine chocolate and 1 tablespoon of butter in a small microwave-safe bowl. Microwave for 20 seconds, stir then microwave for another 20 seconds. Repeat this process until the chocolate and butter have melted. (This takes about a minute). Stir in the Andes mints then spoon about 1 teaspoon of glaze onto each cookie and spread into a thin layer. Top with extra mints.Chocolate Cookies Step 4
Notes and Tips
Recipe adapted and inspired by Donna Hay
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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22 Comments

1 Spencer November 1, 2012 at 9:49 pm

Looks amazing! I would love to try some.

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2 thelittleloaf November 2, 2012 at 9:28 am

Just discovered your lovely blog and am feeling very hungry! Now need to lay my hands on some of those Andes mints…

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3 Rachael {SimplyFreshCooking} November 2, 2012 at 2:36 pm

Looooove Andes mints! Super cute cookie idea! :)

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4 carrian November 2, 2012 at 4:31 pm

These look delicious!

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5 Katrina @ Warm Vanilla Sugar November 2, 2012 at 9:32 pm

Oh my goodness, these look soooo delicious!

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6 Chung-Ah | Damn Delicious November 6, 2012 at 12:16 am

I’m so glad you left with these mints because these are to die for! I’ve always wanted to bake with them but just never got around to it but now I will make it my mission to make these over the weekend!

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7 Maureen | Orgasmic Chef November 9, 2012 at 6:01 pm

I’ll have to import some Andes mints because these cookies look too delicious not to have a bite.

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8 Carrie December 12, 2012 at 4:33 pm

Question: Ingredients states 10 oz semi-sweet chocolate for cookies and 2 oz semi-sweet chocolate for glaze. Method references 7 oz semisweet chocolate for cookies and bittersweet chocolate for glaze. Please clarify – I am anxious to give these a try!

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9 Adam December 12, 2012 at 5:18 pm

Hi there – Sorry about that! It is 10 ounces, not 7 ounces. We have fixed the recipe.

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10 Carrie December 12, 2012 at 5:29 pm

And for the glaze, is it 2 oz. semi-sweet chocolate or bittersweet?

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11 Joanne December 13, 2012 at 11:12 am

We used semi-sweet chocolate for the glaze.

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12 sally @ sallys baking addiction December 12, 2012 at 10:36 pm

Wow. Just wow! I am just realizing that you linked up to my cookies in your post and I am SO glad I found this cookie recipe – I adore chocolate and mint together and cookies are my very favorite treat. These look incredible! And what lovely photos. :)

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13 Carrie December 24, 2012 at 11:13 am

Thank you so much for the recipe, Joanne and Adam! I just finished my batch and they turned out lovely and scrumptious. The extra information about the “ribbon stage” was very helpful. These are labor-intensive but worth the effort. I will add this recipe to my “Christmas cookies I make every year” list. I topped them with crushed candy cane which makes them very pretty.
Merry Christmas!

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14 Joanne December 27, 2012 at 1:03 pm

Wonderful! We love the addition of crushed candy canes. So smart!

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15 Christina December 25, 2012 at 7:34 pm

GREAT! They do spread so watch out, and stick with the time even if they feel too moist, they will most likely set perfectly. Whipping the butter, sugar, vanilla didn’t do any noticeable change to the recipe so I would skip it next time.

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16 Joanne December 27, 2012 at 1:01 pm

Thanks for coming back and sharing! Great advice!

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17 Mimi December 27, 2012 at 12:13 am

Hi I was just wondering if the chocolate glaze on top on the cookie would set up and become hard. Thank you for posting this recipe!

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18 Joanne December 27, 2012 at 1:00 pm

Hi there! Yes, the glaze does set at room temperature or cooler.

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19 Averie @ Averie Cooks January 28, 2013 at 5:29 pm

I have always wanted to try the Donna Hay recipe..this is such a great spin on it. Pinned!

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