Andes Mint Cookies

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Rich chocolate cookies stuffed with Andes chocolate mints make for a delicious dessert!

Elegantly simple with an easy shortcut, these mint cookies are the perfect little treat for a picnic or a party.

stack of Andes Stuffed Cookies with one with a bite taken out

A Shortcut Dessert

  • Four ingredients and just a few steps. No breaking out the baking ingredients needed.
  • This is a great recipe for new bakers to practice and little hands to help in the kitchen.
  • Swap out the chocolate mints for other small chocolates like mini peanut butter cups or rolos.
  • These cookies freeze well so they’re great to make ahead of time.


Ingredients and Variations

COOKIE DOUGH Any brand of premade cookie dough will work but if you’d prefer, you can use homemade chocolate chip cookie dough too.

ANDES MINTS We love the original Andes mints, they’re the perfect size and taste great.

VARIATIONS Try ready-made sugar cookie or peanut butter cookie dough? Or mix in some shredded coconut or colorful sprinkles for a more festive cookie. For a little crunch, mix in some chopped nuts.

making stuffed cookies

How to Make Mint Cookies

Deliciously melty Andes stuffed cookies are a cinch to make:

  1. Blend cookie dough & cocoa powder in a stand mixer using the paddle.
  2. Scoop balls of dough onto a prepared baking sheet & flatten with the back of a spoon.
  3. Place an Andes chocolate in the center of each cookie & wrap the dough over it.
  4. Roll cookies into a ball, then roll in sugar. Place cookies seam-side down & bake per recipe below.

baked cookies and andes chocolates sitting on a drying rack

More Chocolate Cookies

Did you make these Andes Stuffed Cookies? Be sure to leave a rating and a comment below! 

stack of Andes Stuffed Cookies with one with a bite taken out
5 from 4 votes
Review Recipe

Andes Mint Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 cookies
These cookies are SO good! Refrigerated chocolate chip cookies and cocoa powder make a double chocolate cookie dough that’s wrapped around an Andes mint and rolled in sugar!


  • 1 package refrigerated chocolate chip cookie dough (16 ounces)
  • cup unsweetened cocoa powder
  • 18 Andes Mints
  • ½ cup granulated sugar

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  • Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside.
  • Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
  • Use a medium (2 tablespoon) cookie scoop to portion out the dough and press it into a flat circle.
  • Add an Andes mint to the center and wrap the dough around it, pinching to seal.
  • Roll into a ball and then roll in sugar and place seam side down on the prepared baking sheet.
  • Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.

Recipe Notes

These cookies are best enjoyed warm when the center is melty.
You can pop them in the microwave for 15 seconds to reheat.
A double chocolate cookie dough can be used if available at your store.

Nutrition Information

Calories: 119, Carbohydrates: 20g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 58mg, Potassium: 56mg, Fiber: 1g, Sugar: 14g, Vitamin A: 7IU, Calcium: 4mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Cookies, Dessert
Cuisine American
Andes Stuffed Cookies with text
stack of Andes Stuffed Cookies on a drying rack with text
stack of Andes Stuffed Cookies with text
stack of Andes Stuffed Cookies and ingredients with text
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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