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Andes Mint Cookies

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Andes Mint Cookies
Submitted by:
Makes: 60 servings adjust
Makes approximately 5 dozen cookies.



  • 2 cups Semi-Sweet Chocolate Chips
  • 4 Unsweetened Baking Chocolate Squares, 1 oz each; baker's brand preferred

Step 1

Place chocolate chips and unsweetened chocolate squares in a microwave safe bowl. Microwave at 50% power for about 2 minutes. Stir and repeat until smooth and melted (or do it the old fashioned way with a double boiler). Set aside to cool slightly.


  • 2 cups Sugar
  • 1 cup Unsalted Butter

Step 2

Place sugar and butter into the bowl of a mixer. Beat at medium speed until blended and crumbly.


  • 4 large Egg

Step 3

Beat in eggs one at a time.


  • 2 teaspoons Kosher Salt
  • 2 teaspoons Vanilla Extract

Step 4

Add salt and vanilla and beat to incorporate.

Step 5

Add slightly cooled melted chocolate and mix until well blended.


  • 3 14 cups All-Purpose Flour
  • 1 teaspoon Baking Soda

Step 6

Add flour and baking soda and mix until blended.

Step 7

Shape dough into 1-1/4 inch balls and place on baking sheet about 2 inches apart. NOTE: If dough feels too sticky, refrigerate for an hour or so to firm it up.

Step 8

Bake at 350 degrees F for 8-10 minutes. NOTE: I usually go 11 minutes for my oven.


  • 1 box Andes Chocolate Covered Mint Candies, can also use cherry andes or peppermint crunch andes

Step 9

While cookies are baking, unwrap some Andes Mints and cut each one in half.

Step 10

When cookies are brought out of the oven, put 1/2 mint on top of each. Let the mint sit for 5 minutes to melt. Spread the melted mint out in a circular motion to frost the top of the cookie.

Step 11

Move to parchment paper to cool. Allow the frosting to completely set before storing. NOTE: I usually cool overnight before storing.
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