These soft, chewy Andes mint cookies have a dense, fudgy texture with a bright hint of peppermint. Whether for holidays or any time of year, they might become your new favorite cookie.
Pin this Recipe for Later!
Why I Love These Easy Andes Mint Cookies
- Chewy & fudgy: The dough is the same base as my highly rated cosmic brownie cookie dough, so these cookies have a brownie-like, dense texture that stays soft.
- Balanced mint: The mint is noticeable but not overpowering—similar to the creme de menthe flavor in classic mint chocolates.
- Simple to make: These are drop cookies, so they’re faster and easier than rolled cookies—perfect for holiday platters or any time you want an effortless crowd-pleaser.
Make them mini: If you prefer smaller cookies for platters, use a 2-tablespoon scoop and bake 8–10 minutes. You can also bake these as bars and cut into bite-sized squares.
Ingredient Notes
- Cocoa Powder: I recommend a dark cocoa (like Hershey’s Special Dark) for a moist, fudgy, rich chocolate flavor. Regular unsweetened cocoa works but yields a puffier cookie and a different flavor profile.
- Light Corn Syrup: A small amount keeps the cookie dense and chewy. It’s not the same as high-fructose corn syrup. Thick honey or light molasses can be a partial substitute but won’t be identical.
- Heavy Cream: Use heavy (whipping) cream to make a ganache that firms up when chilled.
- Chocolate Chips: Semi-sweet chips give a classic balance; use milk chocolate for a milder chocolate taste.
- Andes Mints: I like stirring a few into the ganache and topping the cookies with whole or chopped mints. If mint-flavored baking chips aren’t available, chop up candy mints instead.
Make it gluten-free: Swap in your favorite 1:1 gluten-free flour blend if needed.
How to Make Andes Mint Chocolate Cookies
Step 1: Make the dough
- Preheat the oven to 350°F. Line a light-colored baking sheet with parchment and set aside.
- Cream ½ cup (1 stick) softened unsalted butter, ½ cup light brown sugar, and ¼ cup granulated sugar with an electric mixer on medium-high for about 2 minutes, until light and fluffy.
- Add 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons light corn syrup. Mix on low until combined, scraping the bowl as needed.
- Stir in ¼ teaspoon baking soda and ¼ teaspoon salt for 5–10 seconds until blended.
- On medium speed, add ½ cup dark cocoa powder and 1¼ cups all-purpose flour until the dough comes together. The dough will be thick—stand mixers with paddle attachments work best.
Tip: If you don’t have a stand mixer, use a hand mixer until the dough is too thick, then finish mixing the flour in with a spatula.
Step 2: Scoop, flatten, and bake
- Scoop the dough into ¼-cup portions (about 4 tablespoons), roll into balls, place on the prepared sheet, and gently flatten each ball to about ½” thick. Flattening encourages even spreading and prevents puffing.
- Bake at 350°F for 11–12 minutes. Centers may look slightly soft; that’s fine—they’ll finish cooking on the hot pan. Cool completely before decorating.
Tip: Bake on a light-colored metal pan with parchment for the most even, soft results.
Step 3: Make the ganache
- Place ¾ cup semi-sweet chocolate chips and 4 Andes mint candies in a heat-safe bowl.
- Heat ¼ cup heavy cream until just bubbling (30–45 seconds in the microwave or on the stovetop). Be cautious—the liquid expands as it heats.
- Pour the hot cream over the chocolate (don’t stir immediately). Press chips down so they’re covered, let sit 3 minutes, then stir until smooth. If needed, warm in 10-second bursts at 50% power, stirring between increments until creamy.
- Stir in ¼ teaspoon peppermint extract to finish the ganache.
Step 4: Decorate
- Spoon about 1 tablespoon of ganache onto each cooled cookie and top with whole or chopped Andes mints or peppermint chips. Chill in the refrigerator 30–60 minutes so the ganache firms up.
- These cookies taste especially fudgy when chilled. They can be kept at room temperature up to 2 days, but refrigeration preserves texture and appearance.
Extra ganache? Freeze any leftover ganache in a small bag and stir into hot cocoa later for a minty chocolate boost.
Tips & Variations
- Mini cookies: Use a 2-tablespoon scoop and bake 8–10 minutes for smaller bites.
- Skip the ganache: Mix mint chips directly into the dough for mint chocolate chip cookies, or top with peppermint-flavored frosting instead.
- Toppings: Use crushed candy canes, sprinkles, mini M&M’s, or chopped mints for a festive finish.
Frequently Asked Questions
Can I use regular cocoa powder?
Yes, but regular unsweetened cocoa will create a puffier cookie and a slightly different flavor. Dark cocoa lends a richer, fudgier result.
Can I omit the corn syrup?
Corn syrup helps produce the dense, chewy texture in this recipe. If you prefer not to use it, try a small amount of thick honey or light molasses, or substitute 1 tablespoon of milk—but expect a puffier, less fudgy cookie.
Storage & Freezing
- Storage: For the best chewy, fudgy texture, cover and store cookies in the refrigerator. Ganache-topped cookies can sit at room temperature for up to 2 days, but chilling preserves texture and prevents sweating.
- Freezing: Freeze cookies in an airtight container up to 1 month. Ganache may sweat after freezing, so for best presentation, add ganache after you thaw the cookies if possible.
Looking for more easy holiday cookies?
I love making cookie platters for gatherings. Here are a few favorite recipes to try alongside these cookies.
-
The Ultimate Guide to Cut Out Sugar Cookies
-
Reeses Peanut Butter Cup Cookies
-
Chocolate Brownie Cookies using Bisquick
-
Soft Frosted Sugar Cookies
Andes Mint Cookies
Makes:
8 large cookies
8 large cookies
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 1 hr
These soft, chewy Andes mint cookies have a perfectly fudgy, dense texture with a hint of peppermint.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark cocoa powder
- 1¼ cups all-purpose flour
Ganache:
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ teaspoon peppermint extract
- 4 Andes mint candies
Decorating:
- Andes mints or peppermint chips
Instructions
- Preheat oven to 350°F and line a light-colored baking tray with parchment paper.
- Cream butter and sugars for 2 minutes until light. Add the egg, vanilla, and corn syrup; mix until combined.
- Mix in baking soda and salt, then add cocoa powder and flour until the dough forms.
- Scoop ¼-cup portions, roll into balls, and flatten to ½” thick. Bake 11–12 minutes. Cool completely before decorating.
To make the ganache:
- Place chips and chopped Andes in a heat-safe bowl. Heat cream until just bubbling, pour over chocolate, let sit 3 minutes, then stir until smooth. Add peppermint extract.
To decorate:
- Spoon ganache onto each cookie and top with mints. Chill 30–60 minutes to set.
Notes from Melissa
- For smaller cookies, use a 2-tablespoon scoop and bake 8–10 minutes.
- Dark cocoa gives the richest, fudgiest result; regular cocoa will produce a different texture and flavor.
Nutrition
Calories: 411 kcal
Did you make this?
I’d love to hear how it turned out—please leave a review and photo if you tried the recipe!