Peppermint screams flashy red-and-white, as evidenced by recipes like peppermint bark and peppermint mocha cookies. I love mint and chocolate, but today we’re using peppermint’s smooth green counterpart: cool crème de menthe—”mint cream”—for these decadent chocolate cookies. Another reader, Janet, commented: “Made these and the first word that comes to mind is ‘AMAZING!’ I had to quickly freeze a dozen since my husband devoured six before they even had a chance to cool. A new family favorite. Thank you, Sally. ★★★★★“ My family and I used to make these cookies a lot, and we got the recipe from Allrecipes. It’s been YEARS since I made them, and I decided to change the cookie dough so there’s no pre-cooking involved. You don’t need any special extracts or flavorings for these cookies; just a package of Andes mints. There’s no peppermint extract at all! Do you ever use Andes mints in baking? These crème de menthe-flavored chocolates are billed as “after-dinner mints,” and they melt in your mouth. I chop them up to use in recipes like soft Andes mint chocolate chunk cookies and Andes mint fudge… but you don’t need a cutting board for today’s cookies. Instead, we’re taking advantage of Andes’ meltaway quality, and letting the warm baked cookies do the work to make a delicious chocolate mint topping. No additional icing recipe to make—it’s such an easy cookie decorating trick, it almost feels like cheating!
Why You’ll Love These Andes Mint Chocolate Cookies
Super soft and chewy Crisp and sparkly sugar coating—like a snickerdoodle or soft molasses cookie, except CHOCOLATE! Simple, basic ingredients Mint flavor isn’t too sharp or overpowering at all—young kids love these Easy decorating: Swirl a melted Andes mint chocolate to make this “cheater’s frosting” 😉
The Softest, Fudgiest Chocolate Cookies
If you were to close your eyes and take a bite of one of these cookies, you’d be surprised to find a cookie instead of one of my mint chocolate brownies in your hand. We can thank my favorite chocolate cookie dough for that, a go-to base I use when making double chocolate chip cookies and chocolate crinkle cookies too. There’s a reason my team and I turn to this cookie dough often (and why so many readers love it as well)… it WORKS! The magical dough creates rich, thick, and chewy chocolate cookies that stay soft for days. If they last that long (a rare occurrence, I can assure you).
Grab These Ingredients:
After the dough chills for 2 hours, it’s much easier to handle and roll into balls. You’ll use 1 heaping Tablespoon of dough per cookie, about 25g each if you’re using a kitchen scale. (Same size as these peanut butter snickerdoodles.) Coat each with sugar before placing on your lined baking sheets: I’m a broken record again today repeating that you must chill this cookie dough for at least 2 hours (and up to 3 days). It’s imperative in this recipe, so plan accordingly. Expect a sticky dough, but again, not nearly as sticky as these double chocolate cookies. Bake the cookies and watch as they puff up, and then slightly deflate into crinkly cuteness:
Easy Chocolate Mint Cookie “Icing”
What Can I Use Instead of an Andes Chocolate Mint?
Here’s how to “frost” them: After the cookies have baked, allow them to cool on the baking sheet for just 2 minutes, then lightly press an Andes mint in the center of each warm cookie. Set a timer for 5 minutes, to let the Andes mint chocolate get all soft and melty, then give it a little swirl with a knife or icing spatula. COULDN’T BE EASIER. (Yes, I need to shout that!) You’ll love having this easy recipe in your lineup of Christmas cookies.
Hershey’s Kisses mint chocolate or candy cane flavor Mini York peppermint patties Cadbury mint chocolate buttons 1/2 of an After Eight mint chocolate thin 1 small rectangle/piece of a Hershey’s chocolate bar; if using plain chocolate, add 1/2 teaspoon peppermint extract to the cookie dough when you add the vanilla.
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
Chocolate Ginger Cookies Peanut Butter Blossoms Spritz Cookies Snowball Cookies Dark Chocolate Orange Biscotti Hot Cocoa Cookies
and here are my top 10 cookie baking tools if you’re looking for recommendations!
1/2 cup (100g) granulated sugar 22–24 Andes chocolate mints, unwrapped
