Andes Mint Cookies

admin — Thu, 29 Dec 2022 01:54:42 +0000

Andes Mint Cookies are a delicious chocolate cookie layered with mint frosting and then layered with chocolate frosting and THEN topped with chopped Andes mints. They taste heavenly and are truly a gourmet cookie that you can make right at home!

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Andes Mint Cookies Recipe

While this gourmet cookie recipe might seem a little daunting at first, it is so worth it! The two layers of frosting make this cookie not only taste like an Andes mint, but also look just like one too.

Ingredients for Chocolate Cookie Base

Salted Butter – If you only have unsalted butter, just add an extra pinch of salt to the dough. Be sure to soften the butter beforehand.
Brown Sugar
Granulated Sugar
Egg + Egg Yolk – Yep, you need one egg and one egg yolk for this recipe.
Corn Syrup – This isn’t a super common ingredient for most cookies, but this is what gives the cookie that perfect fudgey, almost brownie-like texture that we’re looking for.
Vanilla Extract
All Purpose Flour
Dutch Processed Cocoa Powder – I prefer Dutch Processed Cocoa Powder because of the deeper flavor and color, but regular unsweetened cocoa powder will also work.
Corn Starch – This is what keeps the cookies extra soft.
Baking Soda
Salt

Ingredients for Andes Mint Cookie Toppings

Heavy Whipping Cream (divided)
Semi Sweet Chocolate Chips
White Chocolate Chips
Mint Extract – Be sure you’re using mint extract and NOT peppermint extract. The flavor is completely different and you want the mint to replicate the Andes mint flavor.
Green Food Coloring
Chopped Andes Mint Pieces – You can usually find a bag of chopped Andes mints by the chocolate chips at most grocery stores, but you can also just by regular Andes mints and chop them up yourself.

How to Make Andes Mint Cookies

Begin by preheating your oven to 350°F.
Prepare a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until well combined. Be sure to scrape the sides of the bowl with a rubber spatula to ensure all ingredients are mixed in.
Add in the egg, egg yolk, corn syrup, and vanilla extract. Continue to mix until well combined.
Now add in the flour, cocoa powder, corn starch, baking soda, and salt. Mix again until a soft dough forms.
Using a cookie scoop, spoons, or clean hands, section your dough into small 1 1/2 tbsp portions and roll each portion into a ball. Flatten each ball of dough slightly so it looks like a hockey puck.
Arrange the dough evenly onto your prepared baking sheet.
Bake your cookie dough for about 8-10 minutes or until the cookies have spread slightly and the edges start to crack.
Remove the cookies from the oven and allow them to cool directly on the pan.
While the cookies are cooling, it’s time to make the toppings!
Begin with the mint layer first.
In a small microwave safe bowl, heat 3 oz of heavy whipping cream (a scant 1/3 cup) until boiling (about 30 seconds).
Once heated, add the white chocolate chips into the cream and allow them to sit in the cream for 5 minutes.
After 5 minutes, stir the mixture until smooth. If the white chocolate chips aren’t completely melted, microwave the mixture for about 15 more seconds and then stir until smooth.
Now it’s time to add the mint extract and just one small drop of green food coloring, then stir to combine.
Set the mixture aside and allow it to cool until it is thick and spreadable.
Now let’s make the chocolate topping.
In a small microwave safe bowl, heat 4 oz of heavy whipping cream (about 1/2 cup) until boiling (about 30 seconds).
Once heated, add the semi sweet chocolate chips into the cream let them sit in the cream for 5 minutes.
After 5 minutes, stir the mixture until smooth. If the chocolate chips aren’t completely melted, microwave the mixture for about 15 more seconds and then stir until smooth.
Set the chocolate topping aside and allow it to cool until thick and spreadable.
Once the cookies have cooled and the toppings have thickened, it’s time to assemble the cookies.
First, spoon the green mint topping onto each cookie and spread evenly.
Let the mint topping sit on the cookie for about 5 minutes, then top with the chocolate mixture and spread to cover the top of the cookie.
Immediately sprinkle the chopped Andes mints on top of the chocolate layered cookies.
Enjoy!
Store your cookies in the fridge for up to 5 days or in the freezer for 3 months.

Are Andes Baking Chips the same as Andes Mints?

Andes Baking Chips are similar to Andes Mints, but they are not the same. Andes Mints are the traditional candy, and Andes Baking Chips are specifically formulated for baking and won’t melt in the oven. Be sure to use regular Andes Mints for this specific recipe because they are just used as a topping and not baked in the oven.

What flavor is Andes Mint?

Andes Mints are mint flavored chocolates. The iconic Andes Mint flavor is a combination of peppermint and wintergreen and is known for its refreshing, cool taste.

How should I store frosted cookies?

There are several ways to store frosted cookies:

Store frosted cookies in an airtight container at room temperature. This is a good option if you will finish eating the cookies in just a few days.
Store frosted cookies in the fridge for up to 5 days. The fridge helps to extend the shelf life of cookies and will also prevent the frosting from melting or becoming too soft. However, note that the frosting will slightly harden in the fridge, so you may want to let them sit on the counter for a few minutes prior to serving.
Store frosted cookies in the freezer for up to 3 months. To freeze frosted cookies, place them in a single layer on a baking sheet and freeze until the frosting has hardened; this will then allow you to stack the cookies without ruining the frosting. Then transfer the cookies to an airtight container or freezer bag. Be sure to thaw frozen cookies at room temperature before serving.

Recipes Similar to Andes Mint Cookies

Easy Chocolate Peppermint Cookies