Here’s your new family-favorite cookie! These decadent Andes Mint Chocolate Swirl Cookies are sure to be a big hit with your friends and family. The cookie base is a chocolate treat all by itself, and the melted mint on top takes these easy treat to new heights.
Andes Mint Chocolate Swirl Cookies Recipe
Oh, how I love anything chocolate and mint….such a lovely combination! We always buy several boxes of the Girl Scout Thin Mint Cookies when they come to our door selling – who can resist? Upon arrival, I promptly put those little suckers right into my freezer so I can pull out a frosty, minty little treat whenever I need one………..sooooo dang dangerous!
Though these Andes Mint Chocolate Swirl Cookies aren’t crispy like Girl Scout Thin Mint Cookies, don’t worry. You’ll still fall for these decadent little mounds of chocolate mint with chewy centers and crispy edges. Add a cup of coffee for a nice afternoon pick-me-up about 4:00 p.m. when that sinking spell hits ya.
Easy Recipe Tips for Making Minty Chocolate Swirl Cookies
- Do you really need to chill the dough? Yes, sadly. I know it adds more time to the recipe, but it’s important and makes the dough a WHOLE LOT easier to work with. And, though I can’t tell you the science behind the chilling of the dough, it makes your cookies come out with a completely different texture….kinda magical!
- Any baking secrets to note? Bake these cookies just until the sides begin to crisp and the centers are very nearly set. Then, let the cookies rest on the baking sheet for 1 whole minute before removing them to a cooling rack. The residual heat lets the cookies continue to bake so that the centers will get nice and chewy. If your cookies turn out crispy, you’ll know they are over-baked a bit….still delicious, just a little too long in the oven.
Other Sweet Treats to Enjoy –
- Easy Baked Cinnamon-Sugar Donuts
- Butterscotch Cowboy Cookies
- Dark Chocolate Brownie Bites with Salted Chocolate Ganache
- Peanut Butter Polka Dot Bars
- Mom’s Russian Tea Cakes
- Chocolate-Covered Cheesecake-Stuffed Strawberries
- Sturdy Sugar Cookies with Royal Icing
- Peanut Butter Bacon Cookies
- Granny Grandma’s Old Fashioned Sugar Cookies
- Homemade Orange Pistachio Baklava
Printable Andes Mint Chocolate Swirl Cookies Recipe
Andes Mint Chocolate Swirl Cookies
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 3/4 cup unsalted butter
- 1 1/2 cups packed dark brown sugar
- 2 Tbs. freshly brewed strong coffee
- 1 cup semisweet chocolate chips
- 1/2 tsp. peppermint extract
- 2 large eggs
- 3 dozen chocolate mints, unwrapped, such as Andes Chocolate Mints
- In a medium mixing bowl, combine the flour, baking soda, and salt; reserve.
- In a large sauce pan over low heat, cook butter, brown sugar, and the coffee until the butter is melted, stirring frequently; remove from the heat and stir in the chocolate chips and mint extract. Let mixture cool for 10-15 minutes, then beat in eggs, one at a time.
- Stir the reserved flour mixture into the chocolate mixture, adding it in thirds, stirring after each addition of the flour mixture. Chill the dough for 8 hours.
- Preheat the oven to 350 degrees F.
- Line your cookie sheet with parchment paper and spray with nonstick spray. Using a 1 1/2 Tbs. cookie scoop, space the cookie dough balls about 2" apart on the greased cookie sheet.
- Bake cookies, uncovered, on the center racks of the oven for 8-10 minutes. Remove the cookies from the oven, letting them rest on the baking sheet for 1 full minute.
- Place a chocolate mint on top of each cookie, letting it sit for a minute or so to soften. Swirl the softened mint with a butter knife or your fingertip.
- Transfer the cookies to a cooling rack, letting them fully cool so the mint topping can harden before storing them in an airtight container.
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