These soft & chewy Andes Mint cookies have a perfectly fudgy & dense texture, with a hint of peppermint! No matter what time of year it is, these may just become your new favorite cookies.
Why I Love These Easy Andes Mint Cookies
- Chewy & Fudgy: This dough is the same as my cosmic brownie cookie dough, which has over 400 five-star ratings! They're basically a brownie in cookie form (and will probably become your new favorite cookie!).
- Perfectly minty: No overpowering mint flavor here! Just like the candy, these have a light creme de menthe flavor reminiscent of Girl Scout Thin Mint cookies.
- Easy to make! I love making drop cookies during the holidays, as they're easier than roll-out cookies. Add these double chocolate cookies to your lineup of Christmas cookies for the perfect, easy crowd-pleaser (I made them last year and they were a huge hit!).
Make them mini! If you don't want them in the large Crumbl-style size, you can make them into smaller cookies for holiday platters by using a 2-tablespoon scoop and baking for 8-10 minutes. Or bake my Andes mint cookie bars & cut into mini square bites!
Ingredient Notes
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist fudgy texture & rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Light Corn Syrup: We're using a small amount of corn syrup to create a chewy, dense, fudgy cookie. Omitting it will not result in the ideal texture, so I highly recommend using it (ps. light corn syrup is not the same as high fructose corn syrup!). You can try using thick honey or light molasses to achieve a similar texture (it won't be exact).
- Heavy Cream: In order to get a thick chocolate ganache that "hardens", you'll want to use heavy cream (also known as "heavy whipping cream" at grocery stores).
- Chocolate Chips: I use semi-sweet chocolate chips but if you want a more subtle chocolate flavor, you can use milk chocolate chips.
- Andes Mints: I love adding a few of these into the ganache, as well as topping the cookies with a mix of real Andes chocolate mints and a sprinkling of the Andes peppermint baking chips. I've found that not every grocery store sells the Andes mint chips, so you can always chop up real ones.
Make it gluten-free! Use your favorite gluten-free flour to make this gluten-free! My favorite brand is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
How to Make Andes Mint Chocolate Cookies
Step 1: Make Dough
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper & set aside.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, i.e. 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1¼ cups) and mix on medium until combined.
Tip: This dough is thick so it's best to use a stand mixer, if you have one. If using a KitchenAid mixer, use the paddle attachment. If you don't have a stand mixer, use a hand mixer until it gets too thick and then mix in the remaining flour with a spatula.
Step 2: Scoop, Flatten, Bake
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, place on prepared baking sheet, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy.
- Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking. Allow to fully cool before transferring to a wire rack and decorating.
Tip: Baking on a parchment-lined, light-colored metal pan will allow your cookies to bake evenly without overbrowning. This is the trick to soft, chewy cookies!
Step 3: Make Ganache
- In a medium-sized, heat-safe bowl (cereal bowl sized), place semi-sweet chocolate chips (¾ cup) and Andes Mint candies (4 pieces).
- In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (¼ cup) in the microwave for 30-45 seconds, or until it begins to bubble (it's important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it's heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.
- Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're fully covered with the cream. Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy. If your mixture doesn't melt down, microwave in 10-second increments at 50% power, stirring in between each increment until smooth.
- Stir in peppermint extract (¼ teaspoon).
Don't want to make ganache: Add peppermint extract to my easy brownie frosting!
Step 4: Decorate
- Spoon 1 tablespoon of chocolate ganache on the top of each cookie and top with Andes mint candies or Andes peppermint chips. Place in refrigerator for 30-60 minutes to help the ganache harden.
- I recommend refrigerating the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.
Have extra ganache? If you end up with a little extra chocolate ganache, stick in a ziploc bag in the freezer and then add to hot cocoa!
Tips & Variations
- Make them mini: If you're making these fudgy chocolate cookies for the Christmas season (or just want them smaller), use a 2-tablespoon scoop and bake for 8-10 minutes.
- Skip the ganache: Instead of topping with ganache, turn them into mint chocolate chip cookies by mixing in the Andes mint chips (or just regular mint chocolate chips). Or for a regular chocolate mint frosting, add peppermint extract to my brownie frosting.
- Top with sprinkles or crushed peppermint: Don't have Andes mints? You can also top with mini M&M's or any sprinkles of your choice! For a red & white look, top with crushed candy canes or Andes peppermint crunch baking chips.
Frequently Asked Questions:
You can, just keep in mind that you won't have as moist, rich, and fudgy of a cookie. Regular unsweetened cocoa powder is more acidic and will react with the baking soda, creating a puffier cookie.
I tested this recipe over 5 times and you just can't achieve the dense, fudgy texture without a tiny bit of corn syrup. In addition, the corn syrup adds sweetness to the cookie without adding more granulated sugar which can give it a gritty texture. I promise it's worth it!
If you don't want to use it or can't find it where you live, you can try using thick honey or light molasses to achieve a similar texture (it won't be exact). Or you can use 1 tablespoon of milk but keep note that the cookies will likely end up puffier and won't have the same chewy, dense, fudgy texture.
Storage & Freezing
- Storage: To get the ultimate chewy, fudgy texture, cover with plastic wrap and store in the fridge. I highly recommend chilling these both before serving & for storing. The rule of thumb for ganache is that you can keep it at room temperature for up to 2 days but I like to keep them refrigerated to be safe.
- Freezing: Place in an airtight container or freezer bag and freeze for up to 1 month. Note that ganache can sweat a bit after freezing, so for the best appearance, wait to add the ganache until thawed and ready to serve. If using a freezer bag, definitely wait to add the ganache so that they don't get smudged.
Looking for more easy holiday cookies?
I love making holiday cookie platters for family gatherings; here are a few of my go-to recipes!
Andes Mint Cookies
Ingredients
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Instructions
- Preheat oven to 350°F. Line a light-colored aluminum baking tray with parchment paper; set aside.
- In a large bowl, use an electric mixer on medium-high speed to cream softened ½ cup unsalted butter, ½ cup light brown sugar, and ¼ cup granulated sugar for 2 minutes until light and fluffy.
- Add the 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons light corn syrup and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in ¼ teaspoon baking soda and ¼ teaspoon salt and mix for another 5-10 seconds until combined.
- Lastly, add ½ cup dark cocoa powder and 1 ¼ cup all-purpose flour and mix on medium until combined.
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, place on prepared baking sheet, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy.
- Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.Allow to fully cool before transferring to a wire rack and decorating.
- In a medium-sized, heat-safe bowl (cereal bowl sized), place ¾ cup semi-sweet chocolate chips and 4 Andes mint candies.
- In a separate medium-sized bowl or large liquid measuring cup, heat ¼ cup heavy cream in the microwave for 30-45 seconds, or until it begins to bubble (it's important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it's heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.
- Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're fully covered with the cream.Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy.If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.
- Stir in ¼ teaspoon peppermint extract.
- Spoon 1 tablespoon of chocolate ganache on the top of each cookie and top with whole or chopped Andes mints. Place in refrigerator for 30-60 minutes to help the ganache harden.
- I recommend refrigerate the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.
Notes from Melissa
- Smaller cookies: For smaller cookies, use a 2-tablespoon scoop and bake for 8-10 minutes.
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
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