Fudgy Andes Mint Chocolate Cookies

Why I Love These Easy Andes Mint Cookies

1. 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.
2. Balanced mint: The mint is noticeable but not overpowering—similar to the creme de menthe flavor in classic mint chocolates.
3. 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.

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.

Step 1: Make the dough

1. Preheat the oven to 350°F. Line a light-colored baking sheet with parchment and set aside.
2. 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.
3. Add 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons light corn syrup. Mix on low until combined, scraping the bowl as needed.
4. Stir in ¼ teaspoon baking soda and ¼ teaspoon salt for 5–10 seconds until blended.
5. 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

1. 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.
2. 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

1. Place ¾ cup semi-sweet chocolate chips and 4 Andes mint candies in a heat-safe bowl.
2. 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.
3. 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.
4. Stir in ¼ teaspoon peppermint extract to finish the ganache.

Step 4: Decorate

1. 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.
2. 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.

Frequently Asked Questions

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