Chocolate Mint Candy Cookies

These soft and chewy chocolate mint candy cookies are frosted with Andes Mint Candy and sprinkled with crushed peppermint for a festive treat that’s perfect for the holidays!

This is a recipe for a favorite cookie among many people in our family and it holds a very special place in my heart. My sister-in-law, Karen, used to make these every year. She passed away in 2005, and for the longest time, we weren’t sure of her recipe, so when I was given it, I was elated! Karen was always the baker in our family, something I never really enjoyed back then, but I have taken a liking to now.

I make quite an assortment of cookies for my cookie platter, and I do switch things up from time to time, but these chewy chocolate cookies are always present at Christmastime. I make extra to give to my niece, Leah because they are her favorite cookie. Karen never sprinkled the crushed candy canes on them, but I think it makes them more festive. When I make them during the year, I leave them off. The green swirl from the Andes Mint makes these perfect for St. Patrick’s Day, too!

Chocolate Mint Candies Cookies

Soft, chewy, chocolatey, and gooey describes these Chocolate Mint Candy Cookies perfectly. They not only taste incredible, but they are also so pretty, making them great for your next cookie exchange and cookie platters. May I suggest making a double batch for the freezer for when the craving hits after the holidays? 

If you love this recipe for mint chocolate cookies, you are sure to love these too: Peppermint Meringues, White and Dark Peppermint Bark, and this White Chocolate Peppermint Fudge. 

Andes chocolate mint cookies

Super simple to make with a few basic ingredients, these Andes mint cookies are bound to satisfy your inner cookie monster. Chocolatey, minty, and perfect for dipping or dunking. The Andes chocolate mints melt into the warm cookies to add a mint flavor without the need for peppermint extract. 

Ingredients for chocolate mint cookies with Andes mints

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

• Butter: I used unsalted butter to make these candy cookies. If you use salted butter, adjust the amount of added salt accordingly. 
• Brown sugar:  These cookies use brown sugar as a sweetener; both light and dark brown sugar are good options.
• Semisweet chocolate chips: I used a whole package of semi-sweet chocolate chips to add the rich chocolate flavor. If you prefer milk chocolate or dark chocolate you could use them too. 
• Eggs: Any type of egg will help bind the cookies.
• Flour:  I used all-purpose flour. For gluten-free cookies use a 1-1 gluten-free flour. 
• Baking soda: A touch of baking soda helps the cookies rise.
• Salt: A pinch of salt enhances the overall flavor of the cookies. 
• Andes Mints: I frost each cookie with one Andes Mint. At the holidays you can also find the Andes mint pieces in the baking asile. That saves time when you don’t have to unwrap them. 
• Crushed peppermints: A sprinkle of crushed peppermint candies or candy canes is optional but adds a festive twist to the cookies. Again, save time and pick up a bag of crushed peppermint cadies in the baking asile. 

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this recipe for chocolate mint cookies. 

How to make Chocolate Mint Cookies with Andes Mints

These cookies come together in a few simple steps but make sure to leave time for the dough to firm up in the refrigerator. 

In a saucepan over medium heat, add sugar, butter, and water, stirring occasionally until butter is melted. Remove from heat and stir in the chocolate chips until melted. Let cool for about 10 minutes.

Pour the chocolate mixture into your mixer. Beat each egg in, one at a time.

Stir in the dry ingredients; flour, baking soda, and salt. Cover and refrigerate for at least one hour.

Preheat oven to 350 degrees, grease your cookie sheets, or line them with parchment paper.

Roll dough into walnut-sized balls. Bake on the prepared baking sheet for 8-10 minutes. DO NOT OVER BAKE, or cookies will not be chewy.

Remove cookies from the oven, but leave them on the cookie sheet. Place one Andes Mint on top of each cookie, and let them sit on the cooling rack for about a minute to let it get all melty. Swirl with the back of a spoon. Top with crushed peppermint if you desire.

Leftover Andes chocolate mint cookies will keep in an airtight container on the kitchen counter for up to a week. You can also stash them in the freezer for up to 3 months. Thaw at room temperature. 

Love it? Pin it!

If you love this recipe for chocolate mint cookies,  make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Swap the semi-sweet chocolate chips for bittersweet or dark chocolate. 
• Swapping granulated sugar for brown sugar will result in a crisper cookie. It’s easy to make brown sugar though, by adding molasses to granulated sugar.

FAQs about this chocolate mint cookie recipe 

• Can I make these mint candy cookies ahead of time? Yes, these cookies will keep well in an airtight container. You can also flash-freeze the cookie dough balls and then transfer them to a freezer bag. Pull them out when you are ready to bake them.
• How do the Andes mints stick to the cookies? The Andes mints need to be placed on top of the cookie while the cookie is still warm so it melts. Leave the cookies on the cookie sheet for this process. When it melts, “frost” the top of the cookie and then transfer it to the cooling rack. 
• Why does the dough need to be refrigerated? Refrigerating chills the butter so it doesn’t melt too quickly while the cookies bake which will result in flat cookies.

Tips & Tricks

• Use a cookie scoop so all the cookies are the same size. This will ensure they bake up at the same pace. 
• For a slightly sweeter cookie, add a teaspoon of vanilla extract. 
• Do not overbake the cookies or they will not be chewy. Check for doneness a few minutes before the recommended bake time.
• Place the Andes mints on the cookies as soon as the cookies come out of the oven so they melt into the warm cookie.

More Recipes to Love

Chocolate and mint are some of my favorite flavor combinations. Do you love mint chocolate chip ice cream? If so, I bet you will adore my Grasshopper Ice Cream (pictured above) or my vintage Grasshopper Ice Cream Cocktail. Be sure to try my Mint Chocolate Chip Cookies too.

If you love a good chocolate cookie you should try these cookie recipes; Death By Chocolate Cookies, these Hot Chocolate Thumbprint Cookies, or these Chocolate Sugar Kiss Cookies. If you aren’t a fan of chocolate then these Grandma Jane’s Oatmeal Raisin Cookies or these Brown Sugar Cookies may be more your thing. 

If I do say so myself, this recipe makes the perfect holiday cookie. Make a batch and let me know if you agree. 

This recipe has been updated and reshared on December 20, 2024.

This is one of my favorite pictures of Karen and me — back in the days before kids.  We used to have such a fun time!!