These Andes Mint Frosted Chocolate Cookies are a delightful treat for kids and adults alike. The cookies on their own are great, but when you top them with melted Andes Mint candies, they become really memorable!
I started with one of my favorite chocolate cookies and wanted a different way of adding a mint component to them other than extract or chips. I had a box of Andes Chocolate Mints and discovered a recipe on Sally’s Baking Recipes blog where she used melted mint candies for frosting. Bingo! Just the addition I was looking for!
Photos showing the process of melting and frosting the cookies
They start out as a simple chocolate cookie, which, while hot from the oven, get a topping of an Andes Mint candy. The candies melt and when soft you spread the top with the mint and chocolate creating an incredibly easy frosting!
You can also top them with any of your favorite frostings – feel free to get creative!
The easiest way to handle this dough is use a cookie scoop. This keeps your hands clean and gives you evenly sized cookies that bake all at the same rate. I have several sizes that I use all the time for various tasks. They work for ice cream, cupcakes, muffins, and more. A very versatile tool.
Using the spring-loaded scoop I was able to fill a baking sheet in about a minute – so much faster than using two spoons or rolling by hand!
If you decide you don’t want to top them with the candies, form them into balls and drop them into a plate of granulated or Turbinado coarse sugar. Roll to coat them thoroughly then place on the baking sheets and bake as directed.
These are soft, chewy cookies that have a minty chocolatey flavor that is hard to resist. Watch out, these will disappear when your back is turned!
Super easy and quick to make, you’ll have these ready for guests or your family in under an hour. They can be eaten warm (always delicious) or wait until the frosting has firmed up. If you are stacking them, definitely wait until they are fully cooled.
This recipe only makes about 20 cookies but it is easy to double. Simply double all the ingredients and mix as directed. The baking time remains the same.
These Andes Mint Frosted Chocolate Cookies are delightful, the perfect bite. A delightful blending of chocolate and mint flavors, these would be a wonderful addition to your holiday baking. They are beautiful and delicious!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Andes Mint Frosted Chocolate Cookies:
- GF flour blend or regular all-purpose flour, cocoa powder
- Baking powder, baking soda, salt, butter, brown sugar, sugar
- Egg, vanilla, Andes chocolate mint candies
PRO Tip:
Buy a couple of different sizes of cookie scoops that work with cookie dough, ice cream, cupcakes, muffin batter, and more. They are so versatile and pay for themselves in no time. They are a great investment. (See recommended tools list below for a link.)
How to make Andes Mint Frosted Chocolate Cookies:
- Whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
- Cream the butter and both sugars until fluffy and lightened in color, about 2 minutes. Beat in the egg and vanilla. Add the flour mixture and slowly blend until fully incorporated. Chill 30 minutes if you have the time.
- Using a small cookie scoop, drop the dough about 2 inches (4 cm) apart on parchment-lined baking sheets.
- Bake at 375°F (191°C) until cooked through and spread into rounds, 10 to 12 minutes. Cool cookies for 1 minute then press an unwrapped Andes mint candy on the top of each warm cookie. Let it sit for a few minutes then when melted, gently swirl and spread the melted candy over the cookies with an offset spatula or knife.
- Transfer to a wire rack and cool completely. The frosting will take about an hour to fully set then you can store or transport the cookies. Store at room temperature for up to a week.
PRO Tip:
Chilling the dough does a couple of things … it makes it easier to form into balls for baking, and gives the dough time to fully absorb the liquids. This second point is especially helpful in gluten-free baking – it helps reduce a gritty texture in your baked goods.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Stand mixer or hand mixer
- Baking sheet pans
- Parchment paper sheets
- Small cookie scoop
- Mini offset spatula
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Andes Mint Frosted Chocolate Cookies (GF)
These Andes Mint Frosted Chocolate Cookies are a delightful treat for kids and adults alike. The cookies on their own are great, but when you top them with melted Andes Mint candies, they become really memorable!
Ingredients
Cookies
- 1 cup (120g*) gluten-free flour blend* or all-purpose flour
- 1/4 cup (21g) unsweetened natural cocoa powder, like Hershey’s brand
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick; 113g) unsalted butter, at room temperature
- 1/2 cup (107g) firmly packed brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
Mint Chocolate Frosting
- About 20 Andes chocolate mints, unwrapped (do this ahead of time, you’ll be moving quickly when you need them)
Instructions
1. Bake the Cookies: Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of your stand mixer beat together the butter, brown sugar, and granulated sugar until fluffy and lightened in color, about 2 minutes. Scrape the bowl and beater(s). Beat in the egg and vanilla. Add the flour mixture and slowly blend until totally incorporated. Scrape the sides and bottom of the bowl, making sure there are no unincorporated ingredients in the bottom. If you have the time, chill the dough for about 30 minutes. Not required but recommended especially with gluten-free flours.
4. Using a small cookie scoop or a rounded tablespoon, drop the dough 1 to 2 inches (3 to 5 cm) apart on the prepared baking sheets.
5. Bake and Frost the Cookies: Bake in the preheated oven, spinning the trays front to back and switching them top to bottom halfway through baking. Cook until just slightly firm when you gently press the top, 10 to 12 minutes.
6. Cool the cookies for just 1 minute on the baking sheet. Press one unwrapped Andes chocolate mint onto the top of each warm cookie. Let the chocolate sit for about 4 minutes, and then gently swirl/spread the melted chocolate using a knife, offset spatula, or toothpick.
7. Transfer the frosted cookies to a wire rack to cool completely. The Andes chocolate frosting sets in less than an hour, helping you easily store or transport the cookies.
8. Cover leftover cookies tightly and store at room temperature for up to 1 week.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Frosting idea adapted from Sally’s Baking Addiction website
Cookie came from this recipe
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 90Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 125mgCarbohydrates: 15gFiber: 0gSugar: 6gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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