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.
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.
How to Make Mint Cookies
Deliciously melty Andes stuffed cookies are a cinch to make:
- Blend cookie dough & cocoa powder in a stand mixer using the paddle.
- Scoop balls of dough onto a prepared baking sheet & flatten with the back of a spoon.
- Place an Andes chocolate in the center of each cookie & wrap the dough over it.
- Roll cookies into a ball, then roll in sugar. Place cookies seam-side down & bake per recipe below.
More Chocolate Cookies
- Perfect Chocolate Chip Cookies – a reader favorite
- Magic Cookie Bars – so rich & decaden
- No Bake Cookies – easy to make
- Chocolate Crinkle Cookies
- Easy M&M Cookies – kids love these
Did you make these Andes Stuffed Cookies? Be sure to leave a rating and a comment below!
Andes Stuffed Cookies
- 1 package refrigerated chocolate chip cookie dough (16 ounces)
- ⅓ cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
- 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.
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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)