These Andes mint chocolate cookies are soft and rich, unapologetically chocolate-y, and crowned with a sweet crème de menthe-flavored “frosting” swirl. What a treat!
Peppermint screams flashy red-and-white, as evidenced by recipes like peppermint bark and peppermint mocha cookies. I love mint and chocolate, but today we’re using peppermint’s smooth green counterpart: cool crème de menthe—”mint cream”—for these decadent chocolate cookies.
My family and I used to make these cookies a lot, and we got the recipe from Allrecipes. It’s been YEARS since I made them, and I decided to change the cookie dough so there’s no pre-cooking involved.
You don’t need any special extracts or flavorings for these cookies; just a package of Andes mints. There’s no peppermint extract at all! Do you ever use Andes mints in baking? These crème de menthe-flavored chocolates are billed as “after-dinner mints,” and they melt in your mouth. I chop them up to use in recipes like soft Andes mint chocolate chunk cookies and Andes mint fudge… but you don’t need a cutting board for today’s cookies.
Instead, we’re taking advantage of Andes’ meltaway quality, and letting the warm baked cookies do the work to make a delicious chocolate mint topping. No additional icing recipe to make—it’s such an easy cookie decorating trick, it almost feels like cheating!
If you were to close your eyes and take a bite of one of these cookies, you’d be surprised to find a cookie instead of one of my mint chocolate brownies in your hand. We can thank my favorite chocolate cookie dough for that, a go-to base I use when making double chocolate chip cookies and chocolate crinkle cookies too. There’s a reason my team and I turn to this cookie dough often (and why so many readers love it as well)… it WORKS! The magical dough creates rich, thick, and chewy chocolate cookies that stay soft for days. If they last that long (a rare occurrence, I can assure you).
After the dough chills for 2 hours, it’s much easier to handle and roll into balls. You’ll use 1 heaping Tablespoon of dough per cookie, about 25g each if you’re using a kitchen scale. (Same size as these peanut butter snickerdoodles.) Coat each with sugar before placing on your lined baking sheets:
Bake the cookies and watch as they puff up, and then slightly deflate into crinkly cuteness:
These crinkly chocolate cookies are soft and rich like a fudge brownie, and topped with a melted Andes chocolate mint swirl. Chilling the cookie dough for 2 hours is imperative.
