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Andes Mint Cookie Recipe

Soft and chewy, these chocolate and minty cookies don't require any chilling time and are frosting with lovely green icing and Andes mints.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 18
Calories: 212 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cookies:
  • ½ cup unsalted butter , softened
  • ⅓ cup light brown sugar , packed
  • ⅓ cup sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 ¼ cup flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon fine sea salt
For the icing & topping:
  • ½ cup unsalted butter , softened
  • 2 cups powdered sugar
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon fine sea salt
  • 2 drops green food coloring , optional
  • ½ cup Andes mint chips or mini chocolate chips , optional

Instructions

For the cookies:
    Cup of Yum
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
  2. Whisk or soft together the flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
  3. Using a stand mixer fitted with the paddle attachment or electric hand mixer, beat the butter and sugars until light and fluffy. Add the egg and vanilla, and continue beating until well combined.
  4. Stir in dry ingredients until completely incorporated, but do not overmix.
  5. Using a large spoon or 1-ounce cookie scoop, drop cookie dough onto the parchment lined baking sheet, leaving at least 2 inches between cookies. Gently flatten the dough ball using your palm or the bottom of a lightly floured glass.
  6. Bake for 10-12 minutes until cookies are set on the edges, but not browned.
  7. Remove from oven. Transfer to a wire rack after 5 minutes to cool completely.
For the icing:
  1. In the bowl of a stand mixer or a large mixing bowl using an electric hand mixer, beat together the butter, sugar, extract and salt until smooth. Add the food coloring, if desired.
  2. Fill a piping bag fitted with a #12 icing tip with icing.
  3. Ice cookies starting in the center, and working your way to the edges in a circular motion. Alternatively, you can simply ice with a spatula or butter knife.
  4. Sprinkle the cookies with Andes chips or mini chocolate chips while the icing is still tacky, gently patting down to stick.
  5. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

  • These cookies can be stored in an airtight container in a cool dry place for up to a week. Separate cookies using parchment or wax paper to prevent sticking. Cookies are, of course, best enjoyed without the first 2 days of baking.
  • in an airtight container or large plastic bag, being mindful to push out as much air as possible, and seal. Freeze for up to 6 months, thawing on the counter at room temperature.

Nutrition Information

Calories 212kcal (11%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 36mg (12%) Sodium 86mg (4%) Potassium 46mg (1%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 328IU (7%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 212

% Daily Value*

Calories 212kcal 11%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 36mg 12%
Sodium 86mg 4%
Potassium 46mg 1%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 328IU 7%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.