These delicious Andes Mint cookies transform store-bought cookie dough into a chocolate mint stuffed cookie you’d never know wasn’t made from scratch! With only four ingredients, they’re super easy to make and full of delicious flavor!
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You know the best part of an Olive Garden meal (I mean other than than the never ending soup, salad, and breadsticks…oh and the fettuccine alfredo)?
When you get the huge pile of Andes Mints at the end of the meal.
There’s just something perfect about the combination of chocolate and mint flavor in the mints. It’s not too minty and it’s not too chocolatey.
These cookies are like the mints at the end of an Olive Garden meal – the perfect combo of chocolate and mint wrapped in one delicious treat. They’re one of my favorite cookie recipes I’ve ever shared!
Serve them up alongside this mint chocolate dip for a real sweet treat!
Why You’ll Love This Recipe
- Only four ingredients – if you like easy, these cookies are for you! They only use four ingredients, including store-bought cookie dough, plus other ingredients you probably already have at home!
- No chill dough – since you don’t need to chill the dough, you can have these ready to enjoy in under 30 minutes!
- Chocolate mint flavor – if you like Andes mints, you’ll love these!
Ingredients
Ingredient Notes
- Refrigerated chocolate chip cookie dough – I used a 16 oz roll of Nestle Tollhouse chocolate chip cookie dough. You could use any other pre-made cookie dough as well, but I don’t recommend using your own cookie dough as the consistency is just a bit different.
- Andes Mints – I personally like to cut mine in half so that they fit into the cookies a bit better but other than that, just the normal size mints work great!
Instructions
These are so easy to make and fun too! Great for kids to help with if they like to bake!
The first thing you need to do is preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Once that’s done, combine your cookie dough and cocoa powder together in a stand mixer with a paddle attachment. Mix until it looks like a chocolate cookie dough.
Use a medium cookie scoop (2 tablespoon size) to portion out the dough and press each scoop into a flat circle.
Add an Andes Mint into the center of the flat circle – I like to cut them in half and overlap them slightly but you can also do the whole thing like in the photo below – then wrap the dough around it. Pinch the edges of the dough to seal it together so you don’t lose your filling.
Roll into a ball then roll in sugar (this is a great place for kids to help!) until the entire outside is coated.
Place on the baking sheet leaving at least an inch between the cookies as they will spread slightly as they cook.
Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2-3 minutes before transferring to a wire cooling rack. Enjoy warm to get the gooey minty flavor or cooled – still great!
If you want even more mint flavor, you can press an Andes Mint on top while the cookies are cooling, kind of like you do with the kisses in these peanut butter blossoms. Or just enjoy them with the mints inside, delicious both ways!
Expert Tips
Enjoy these cookies while they’re warm for the best flavor. Put them in the microwave for 15 seconds to reheat and you’ll get the same melty center.
Make them even more chocolately by using a chocolate chocolate chip cookie dough instead of the regular one!
Store in an airtight container for up to five days, although they probably won’t last that long!
Break the Andes Mint in half and slightly overlap the two in the center of the cookie for easier wrapping.
Top cookies with an Andes Mint while warm for even more delicious flavor, just be prepared – the mint melts quickly and can be a bit messy! If you’re going to do this, just make sure that you have double the amount of mints available before you start!
Serve these warm with double chocolate mint ice cream for even more minty flavor! Plus, the ice cream pairs so well with the soft chocolate cookies!
Recipe FAQs
Can you freeze these cookies?
Technically you can freeze these cookies, but you aren’t going to get the same melty chocolate in the center after frozen. They still have good flavor but it’s not the same. Since they’re so easy to make, I say just make them fresh!
More Easy Cookies
- Rolo cookies – chocolate chip cookies stuffed with Rolos, the ultimate chocolate caramel treat!
- Cherry cheesecake cookies – cherry pie meets cheesecake meets sugar cookies in these super easy and delicious cookies!
- Snickers cookie recipe – peanut butter cookies stuffed with mini Snickers candies, these will be your new favorite go-to cookie (other than the Andes Mint cookies of course).
- Homemade moon pies – a simple and delicious moon pie recipe that tastes just like the store-bought ones!
- Sugar cookie fudge – okay this isn’t technically a cookie but it tastes just like a sugar cookie, just in fudge format!
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Andes Mint Cookies
Ingredients
- 16 oz refrigerated chocolate chip cookie dough
- ⅓ cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Combine chocolate chip cookie dough and cocoa powder in a stand mixer with a paddle attachment. Mix until fully combined and the dough looks like chocolate cookie dough.16 oz refrigerated chocolate chip cookie dough, 1/3 cup unsweetened cocoa powder
- Use a medium (2 tablespoon) cookie scoop to get portions of the dough and press each portion into a flat circle.
- Add an Andes Mint to the center of each of the flat circles and wrap the dough around it. Pinch the seams to seal.18 Andes Mints
- Roll into a ball and roll in sugar. Place cookies seam side down on the prepared baking sheet.1/2 cup granulated sugar
- Bake for 8 to 10 minutes. Allow cookies to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
- Enjoy warm!
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