If you’re a fan of the classic Andes mints, these Frosted Andes Chocolate Mint Cookies are about to become your new favorite treat. Combining the rich flavor of chocolate with a refreshing mint twist, these cookies are soft, chewy, and topped with a luscious frosting that’ll have you reaching for seconds. Perfect for holiday gatherings, cookie exchanges, or just a cozy night in, this recipe is simple yet irresistible.
Why You’ll Love This Recipe!
Irresistible Flavor Combo: The blend of chocolate and mint is a timeless classic that satisfies every sweet tooth.
Easy to Make: Simple steps and pantry staples make this recipe beginner-friendly.
Crowd-Pleaser: These cookies disappear fast at parties or family events.
Customizable: Add your own flair with toppings or mix-ins (more on that later!).
Perfect Texture: Soft cookies with a creamy frosting—what’s not to love?
Ingredients :
For the Cookies:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup of Andes Mint baking chips or chopped Andes Mints
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp heavy cream
1/2 tsp peppermint extract
Green food coloring (optional)
Extra Andes Mint pieces for garnish
Preparation Time :
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: Approximately 35-40 minutes (including cooling)
Method:
Get the Oven Ready: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
Blend the Butter and Sugars: In a spacious bowl, whip together the softened butter, granulated sugar, and brown sugar until the mixture is airy and pale (roughly 2-3 minutes).
Incorporate the Wet Ingredients: Stir in the eggs and vanilla extract until everything is well blended.
Mix the Dry Ingredients: In another bowl, combine the flour, cocoa powder, baking soda, and salt with a whisk until evenly mixed.
Bring It All Together: Slowly add the dry mixture into the wet ingredients, stirring just until combined. Add the Andes Mint baking chips and fold gently.
Shape and Bake: Scoop tablespoon-sized portions of dough onto the lined baking sheet, leaving 2 inches between each. Bake for 10-12 minutes, until the edges firm up but the centers remain soft. Allow them to cool on the sheet for 5 minutes before moving to a wire rack.
Prepare the Frosting: Whip the softened butter, powdered sugar, heavy cream, and peppermint extract until creamy and smooth. Add a touch of green food coloring if you’d like.
Frost and Finish: Once the cookies have cooled completely, apply the frosting by spreading or piping it on top. Sprinkle with extra Andes Mint pieces for a final flourish.
Storage and Serving Suggestions :
Storage: Keep your Frosted Andes Chocolate Mint Cookies fresh by placing them in an airtight container; they’ll last at room temperature for up to 3 days or in the fridge for as long as a week. For longer storage, freeze unfrosted cookies for up to 3 months and frost them fresh when ready to serve.
Serving: These cookies pair wonderfully with a hot cup of coffee, tea, or even a glass of cold milk. Serve them chilled for an extra refreshing minty bite!
Nutritional Information (Per Cookie, Approximate):
Calories: 220 kcal
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 28g
Sugar: 20g
Protein: 2g
Sodium: 90mg
Note: Values may vary based on specific brands and portion sizes.
Variations & Substitutions :
Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking mix for a seamless substitution.
Dairy-Free: Use plant-based butter and a dairy-free cream substitute for the frosting.
For added crunch, mix in chopped nuts like pecans or walnuts into the dough.
No Andes Mints?: Substitute with mint chocolate chips or even crushed peppermint candies for a similar vibe.
Additional Tips :
Don’t overbake—the cookies will firm up as they cool, keeping that soft, chewy texture.
For a stronger mint flavor, increase the peppermint extract in the frosting by 1/4 tsp.
Refrigerate the dough for 30 minutes before baking for thicker cookies.
Use a piping bag for a professional frosting finish, or simply spread it with a spoon for a rustic look.
FAQ :
1-Can I make Frosted Andes Chocolate Mint Cookies ahead of time?
Yes! Bake the cookies and store them unfrosted. Frost them the day you plan to serve for the freshest taste.
2-Where can I find Andes Mint baking chips?
Most grocery stores carry them in the baking aisle, especially around the holidays. If unavailable, chop up regular Andes Mints instead.
3-How do I keep the frosting from melting?
Make sure the cookies are fully cooled before frosting, and store them in a cool place afterward.
4-Can I freeze Frosted Andes Chocolate Mint Cookies?
It’s best to freeze the cookies without frosting, as the frosting texture may change. Add frosting after thawing.
Conclusion :
These Frosted Andes Chocolate Mint Cookies are a delightful way to bring a little minty magic into your kitchen. With their rich chocolate base, cool mint frosting, and that signature Andes touch, they’re a treat that’s as fun to make as they are to eat. Whether you’re baking for a special occasion or just for fun, this recipe is sure to impress. Gather your ingredients, preheat the oven, and enjoy the delicious results