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.
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).
Did you love our Melt in Your Mouth Chocolate Andes Mint Cookies Recipe? If so, we bet you’ll love these, too!
- Chocolate Walnut Cookies from Inspired Taste
- Soft Andes Mint Cookies from Sally’s Baking Addiction
- Soft Ginger Cookies with Chocolate Chips from Inspired Taste
- 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
- 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
- Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or a silicon baking mat.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.