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Andes Mint Chocolate Cookies That Disappear in Minutes

Recipe by Evelyn Marcella Rivera

Imagine a cool, minty, chocolate combination melted and swirled across the top of a rich, fudgy cookie that crackles on the surface and stays chewy underneath. These Andes mint chocolate cookies are dangerously addictive. Instead of a complicated frosting, a single Andes mint is pressed onto the warm cookie and swirled into a glossy glaze.

  • Total Time2 hours 32 minutes
  • Yield24 cookies 1x

Ingredients

Units Scale

Cookie Dough

  • 1/2 cup unsalted butter (softened (113g))
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light or dark brown sugar (packed (100g))
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour (spooned and leveled (156g))
  • 1/2 cup unsweetened cocoa powder (natural cocoa (45g))
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 tsp milk (any kind)

Coating & Topping

  • 1/2 cup granulated sugar (for rolling (100g))
  • 24 Andes chocolate mints (unwrapped (22-24 total))

Instructions

  1. Cream the Butter and Sugars: Beat the softened butter with both sugars on medium-high speed for 3 full minutes until fluffy and noticeably lighter. Add the egg and vanilla, beating on high until combined. Scrape down the bowl.
  2. Build the Dark, Fudgy Dough: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low, slowly pour the dry ingredients into the wet until just combined. Bump the speed to high and beat in the milk. The dough will be thick and sticky.
  3. Chill — No Negotiating: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (up to 3 days). This firms the butter and makes the sticky dough workable.
  4. Roll, Sugar-Coat, and Bake: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop heaping tablespoons of dough (about 25g each) and roll into balls. Roll each ball in granulated sugar. Space 2 to 3 inches apart. Bake for 10 to 12 minutes until the edges are set but centers are slightly soft.
  5. The Andes Mint Swirl: Let the cookies cool on the baking sheet for exactly 2 minutes. Press one unwrapped Andes mint gently into the center of each warm cookie. Wait 5 minutes for the residual heat to melt the mint, then use a toothpick or small spoon to swirl the melted chocolate across the top. Transfer to a cooling rack to let the topping set matte.

Notes

Do not skip the 2-hour chill; the dough is too sticky to roll otherwise. The bang trick: if your cookies aren’t spreading by minute 9 in the oven, pull the sheet out, bang it firmly on the counter 2 to 3 times, and finish baking.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 145
  • Sugar: 15
  • Sodium: 85
  • Fat: 6
  • Saturated Fat: 4
  • Carbohydrates: 21
  • Protein: 1.5

Find it online: https://blesseddish.com/andes-mint-chocolate-cookies-that-disappear-in-minutes/