Andes Mint Cookies

5 from 2 votes

These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!

Prep Time1 30

Cook Time10

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Andes mint cookies, chocolate cookies, mint cookies

Servings: cookies

Author: Alyssa Rivers

Ingredients

1 cup unsalted butter room temperature
¾ cup brown sugar packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon mint extract
1 ¾ cups all purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup Andes mints unwrapped and coarsely chopped

Mint frosting:

¾ cup butter room temperature
3 teaspoons mint extract
1 teaspoon vanilla
2 tablespoons milk
2 ½ - 3 cups powdered sugar
Green food coloring just enough to make it a light minty green.

Chocolate ganache:

8 ounces semisweet chocolate chips about 1 cup
1 cup heavy whipping cream

Instructions

Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
Scoop your cookie dough in heaping tablespoon circles and place them about 2” apart on your baking sheet slightly pressing flat.
Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling rack.
Cool the cookies completely before frosting.

Mint frosting:

In a bowl with a hand mixer, whip the butter until light and fluffy.
Add in your peppermint, vanilla, and milk, mix to combine.
Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
Add in your green food coloring, just a little at a time until you like the color
Allow your cookies to cool completely before you frost them.

Chocolate ganache:

In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
Allow the ganache to cool at least an hour before topping your cookies with it.

Final assembly:

With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!

Nutrition

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