Andes Mint Cookies

If you’re an Andes fan, you’ll definitely be a fan of these Andes mint cookies. They’re made with a fudgy, brownie flavored chocolate thumbprint cookie, filled with a decadent Andes mint chocolate ganache, then topped with chopped Andes mint chocolates.

Why You’ll Love This Recipe

• Made with a super easy and delicious chocolate cookie base.
• They’re filled with a rich and velvety Andes mint chocolate ganache.
• Perfect for serving any time of year and for any occasion.
• Most of this recipe contains ingredients you most likely have on hand.

Tips and Tricks

• When indenting the thumbprint dough, it can be likely to crack on the sides. To prevent or fix this, make sure you chill the dough after they’ve been rolled and indented. You can also fix cracks in the dough by gently mending it back using your fingers.
• For the ganache, you can definitely use a double boiler if you’d like, but I found that using the microwave works just as well, and it’s much easier. I just like to microwave the heavy whipping cream in increments, stirring in between to keep the fat from rising to the top.
• Since the dough needs to chill in the refrigerator, this is something you can make a day ahead if you’d like (and if you have the fridge space).
• Any leftover ganache can be sealed and frozen (up to a month) to be used at a later date.

What You’ll Need

For the cookies:

• 1 1/2 cup (180 g) all purpose flour (spooned and leveled)
• 1/2 cup (50 g) dutch-processed cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 egg plus 1 egg yolk (room temp)
• 2 tsp vanilla extract
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 3/4 cup unsalted butter (room temp)

For the mint chocolate ganache:

• 1/2 cup heavy whipping cream
• 1 1/4 cup Andes mint chocolates, chopped (about 20-25)
• 1/2 cup bittersweet baking chocolate bar, chopped (4 squares, I used Ghiradelli)
• A few extra Andes mint chocolates, chopped, to sprinkle on top of the cookies

How to Make Andes Mint Cookies

For the cookies:

• Line a baking sheet with parchment paper.
• In a mixing bowl, sift the flour and cocoa powder, then add 1/2 tsp baking powder and 1/2 tsp salt. Whisk until combined.
• In a separate large bowl (or stand mixer with paddle attachment), cream the butter and both sugars with an electric mixer for about two minutes or until pale and fluffy.
• Add the vanilla, then the eggs one at a time.
• Add about half the dry mixture, beat at low speed until just combined, then add the rest and repeat. Make sure not to over-mix, which will result in a dry cookie.
• Roll the dough into about 2 inch balls and space at least an inch and a half apart then indent with the back of 1 tsp measuring spoon.
• Place the baking sheet with the rolled dough balls into the fridge for about 45 min to an hour.
• While the dough is chilling, preheat the oven to 350 degrees F (180 C).
• Once the cookie dough is chilled, bake for about 8 or 9 minutes. They might seem a little underdone to the touch, but they’ll harden some as they cool.
• Indent gently a second time with the teaspoon after baking, as they will puff back up some in the oven.

For the mint chocolate ganache:

• Roughly chop the Andes chocolate and the bakers chocolate, and then set aside.
• In a microwave safe mixing bowl, microwave the heaving whipping cream for about a minute and a half. (You don’t want it boiling, but if its still not warm enough, just heat it in 30 second intervals until it seems pretty warm).
• Add all the chocolate (set aside enough chopped Andes chocolate for the topping) to the heavy whipping cream, and whisk until it’s all well combined and smooth.
• With a spoon, fill the indented cookies with the ganache, then sprinkle the chopped Andes on top.
• The ganache will harden as it cools, but it will maintain a soft texture.
• These cookies will keep in an airtight container at room temperature for two days, then will need to be refrigerated. This is because of the cream used to make the ganache, which will spoil if left at room temperature too long. If freezing leftover cookies, they will keep in an airtight, freezer-safe container for up to a month. To thaw, refrigerate overnight.

FAQ:

Andes Mint Cookies

5 from 3 votes

If you're an Andes fan, you'll definitely be a fan of these Andes mint cookies. They're made with a fudgy, brownie flavored chocolate thumbprint cookie, filled with a decadent Andes mint chocolate ganache, then topped with chopped Andes mint chocolates.

Print Recipe Pin Recipe

Prep Time:25 minutes mins

Cook Time:9 minutes mins

Chill:1 hour hr

Total Time:1 hour hr 34 minutes mins

Course: Dessert

Cuisine: American

Keyword: andes mint cookies, chocolate thumbprint cookies, mint desserts, thumbprint cookies

Servings: 20 cookies

Calories: 110kcal

Author: Ally

Equipment

• electric mixer or stand mixer
• Baking sheet

Ingredients

For the cookies

• 1 1/2 cup all purpose flour 180 g
• 1/2 cup dutch-processed cocoa powder 50 g
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup unsalted butter room temp
• 1 egg + 1 egg yolk room temp
• 2 tsp vanilla extract
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar

For the mint chocolate ganache

• 1/2 cup heavy whipping cream
• 1 1/4 cup Andes mint chocolates 20 mints
• 1/2 cup bittersweet baking chocolate bar (I used Ghiradelli) 4 squares
• A few extra chopped Andes to sprinkle on top

Instructions

For the cookies

• Line a baking sheet with parchment paper.
• In a mixing bowl, sift the flour and cocoa powder, then add 1/2 tsp baking powder and 1/2 tsp salt. Whisk until combined.
• In a separate large bowl (or stand mixer with paddle attachment), cream the butter and both sugars with an electric mixer for about two minutes or until pale and fluffy.
• Add the vanilla, then the eggs one at a time.
• Add about half the dry mixture, beat at low speed until just combined, then add the rest and repeat. Make sure not to over-mix, which will result in a dry cookie.
• Roll the dough into about 2 inch balls and space at least an inch and a half apart then indent with the back of 1 tsp measuring spoon.
• Place the baking sheet with the rolled dough balls into the fridge for about 45 min to an hour.
• While the dough is chilling, preheat the oven to 350 degrees F (180 C).
• Once the cookie dough is chilled, bake for about 8 or 9 minutes. They might seem a little underdone to the touch, but they'll harden some as they cool.
• Indent gently a second time with the teaspoon after baking, as they will puff back up some in the oven.

For the mint chocolate ganache

• Roughly chop the Andes chocolate and the bakers chocolate, and then set aside.
• In a microwave safe mixing bowl, microwave the heaving whipping cream for about a minute and a half. (You don't want it boiling, but if its still not warm enough, just heat it in 30 second intervals until it seems pretty warm).
• Add all the chocolate (set aside enough chopped Andes chocolate for the topping) to the heavy whipping cream, and whisk until it's all well combined and smooth.
• With a spoon, fill the indented cookies with the ganache, then sprinkle the chopped Andes on top.
• The ganache will harden as it cools, but it will maintain a soft texture.
• These cookies will keep in an airtight container at room temperature for two days, then will need to be refrigerated. This is because of the cream used to make the ganache, which will spoil if left at room temperature too long. If freezing leftover cookies, they will keep in an airtight, freezer-safe container for up to a month. To thaw, refrigerate overnight.

Notes

• When indenting the thumbprint dough, it can be likely to crack on the sides. To prevent or fix this, make sure you chill the dough after they’ve been rolled and indented. You can also fix cracks in the dough by gently mending it back using your fingers.
• For the ganache, you can definitely use a double boiler if you’d like, but I found that using the microwave works just as well, and it’s much easier. I just like to microwave the heavy whipping cream in increments, stirring in between to keep the fat from rising to the top.
• Since the dough needs to chill in the refrigerator, this is something you can make a day ahead if you’d like (and if you have the fridge space).
• Any leftover ganache can be sealed and frozen (up to a month) to be used at a later date.