Andes Mint Cookies

These Chocolate Mint Cookies With Andes Mints have a perfectly melted minty center that’s wrapped in refrigerated cookie dough!

Andes Mint Cookies

Even if mint-flavored desserts aren’t your normal go-to indulgence, it’s that time of year that the popular Thin Mint cookies are surfacing! As a result, I feel like it’s only normal to start craving something minty!

These Andes Mint cookies successfully deliver everything you love about a mint treat starting with just a quick trip to the grocery store!

Ingredients For Chocolate Mint Cookies

These minty cookies call for a package of refrigerated chocolate chip cookie dough, unsweetened cocoa powder, Andes Mints, and granulated sugar. If your grocery store has double chocolate cookie dough you can use that and just skip adding the cocoa powder!

I love the convivence of using refrigerated cookie dough for this recipe! It’s perfect for the times you really want cookies but the last thing you want to do is drag out all of the ingredients and measuring cups to make them!

However, if you prefer homemade cookies my Double Chocolate Chip Cookies wrapped around these Andes Mints would be super tasty too!

How To Make Andes Mint Cookies

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Then, mix together the cookie dough and cocoa powder in a large bowl or stand mixer.
2. Portion out the dough with a medium cookie scoop and press it into a flat circle. Then add an Andes mint to the center of each circle, and then wrap the dough around it, pinching to seal.
3. Roll each cookie into a ball using your hands then roll them in sugar before placing them on the prepared baking sheet.
4. Bake the cookies and then allow them to cool on the pan for a couple of minutes before transferring them to a cooling rack.

Delicious Variations To Try!

Add more minty goodness to your cookies by trying out one of these variations!

• When mixing the refrigerated cookie dough with the cocoa powder add in a drop or two of mint extract or peppermint extract!
• Add in some Andes mint baking chips or mint chocolate chips to the refrigerated cookie dough!
• Place an Andes mint on top of the cookies just as they’re about to come out of the oven. Once its melted, swirl it all over the top of the cookies!
• Melt the mints in the microwave at 30-seconds intervals and dip the baked and cooled cookies in them like I do with my Peppermint Brownie Cookies.

Storage Instructions For Mint Cookies

Store these cookies in an airtight container at room temperature for up to 5 days!

How To Freeze

You can freeze the rolled cookie dough without the sugar coating for up to 3 months. Just flash freeze them on a baking sheet for 30 minutes then transfer them to freezer bags and squeeze out any excess air. When you pull the cookies out of the freezer to make them just roll them in sugar before baking!

Can I Reheat These Cookies?

Yes! If the cookies cool completely, the chocolate in the center will solidify. If you prefer that soft melty center, just pop them in the microwave for about 15 seconds to warm them up to the perfect meltiness for enjoying!

What Other Refrigerated Cookie Dough Can I Use?

You can try using white chocolate chip, peanut butter chip, or double chocolate cookie dough!

Bake up another batch of cookie recipes to eat up!

• Old Fashioned Molasses Cookies – Thick molasses combines with spices and sugar!
• Bakery Style Chocolate Chip Cookies – Big, thick, and chewy cookies loaded with chocolate chips!
• Oreo Pudding Cookies – A soft and tasty treat that’s ready in under 25 minutes!
• Earl Grey Shortbread Cookies – Perfectly crisp and buttery cookies made with 5 simple ingredients!
• Peanut Butter Chocolate Chip Cookies – An easy go-to recipe that require no chill time and are ready in just 30 minutes!