Andes Peppermint Chocolate Cookies

These Andes Peppermint Chocolate Cookies are an ideal festive cookie for the holiday season, harmonizing the tastes of chocolate and peppermint in a wonderfully delicious manner!

When you whip up a batch of these cookies, you’ll soon understand why they turn into an addiction. There are no complex procedures or extravagant ingredients involved—you mix, chill, scoop, and bake. Yet, what comes from the finished treat tastes like it’s straight from a bakery during the holiday season! Enjoy! ~Nicole

Why You’ll 🫶🏻 these Cookies

These chocolate cookies are delightful, indulgent treats, adorned with Andes Peppermint mints. They have a chocolate cookie base and a melted Andes Peppermint mint on top, creating a luscious frosting effect. These cookies are an ideal festive dessert for the holiday season, harmonizing the tastes of chocolate and peppermint in a wonderfully delicious way.

Key Ingredients for Andes Peppermint Chocolate Cookies

Cocoa Powder adds a deep chocolate flavor to cookies while also influencing their texture by absorbing moisture and enhancing their color.

Espresso powder boosts and intensifies the chocolate flavor without adding a coffee taste. Just a small amount creates complex flavors for an indulgent dessert. Impress your taste buds with this simple tip.

Andes Peppermint Crunch Thins, once melted, offer a creamy consistency paired with a refreshing peppermint taste that blends sweetness with a subtle crunch from the small peppermint pieces, creating a delightful indulgence for anyone who loves peppermint and melted cocoa-flavored candy.

Equipment Needed

• Stand mixer or Hand mixer with flex beaters
• ½ ounce ice cream scoop
• 17.9-inch x 12.9-inch rimmed baking sheet

Tips for Making Andes Peppermint Chocolate Cookies

1. In a stand mixer fitted with the paddle attachment, blend together the sugar, cocoa powder, and vegetable oil. (Mixture will look like wet sand.)
2. Add eggs and vanilla extract and blend until smooth.
3. Add the flour mixture and blend until combined, stopping and scraping down the sides of the bowl.
4. Smooth the dough up the sides of the bowl (this is a great tip) to help facilitate the batter firming up while in the freezer.
5. Using a ½-ounce ice cream scoop, scoop out the dough, shape it into a 1-inch ball, and place it on a parchment or silicone-lined baking sheet.
6. Flatten balls slightly with the bottom of a small, greased glass (I use cooking spray, wipe off excess, and repeat as necessary).
7. Once baked, immediately place an Andes Peppermint Thin on top. Wait 5 minutes and…
8. Swirl the melted candy using an offset spatula or a small spoon. Sprinkle with decorating sugar crystals if desired.

Serving Suggestions

I have only one — a TALL glass of cold milk — because it is impossible to eat just one cookie!

I don’t have a stand mixer or hand mixer. Can I still make these?

Absolutely! A large mixing bowl and wooden spoon, along with some elbow grease, will get the job done.

I can’t find Andes Peppermint Crunch Thins. Can I still make these?

Yes! You can add a ¼ teaspoon of peppermint extract to the cookie batter and then place a rectangular piece of white chocolate candy bar, like Lindt, on top of the warm cookie. If desired, finish with colored sprinkles of your choice.

Other holiday cookies you might enjoy…

Andes Peppermint Chocolate Cookies

By Nicole Prep: 10 minsCook: 10 minsMelt and Cool Time: 30 minsTotal: 50 mins Servings: 48 cookies These Andes Peppermint Chocolate Cookies are an ideal festive cookie for the holiday season!

Equipment

• Stand mixer
• Hand mixer with flex beaters
• ½-ounce ice cream scoop
• 17.9-inch x 12.9-inch rimmed baking sheet

Ingredients 

• 2 ¼ cup unbleached all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon espresso powder
• ½ teaspoon kosher salt
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• ¾ cup vegetable oil
• 4 extra-large eggs at room temperature
• 2 teaspoons pure vanilla extract

Instructions 

1. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. (The mixture will look like wet sand.)
2. In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar, cocoa powder, and vegetable oil on medium speed until well combined. Add the eggs and vanilla and mix until thoroughly combined.
3. Add the flour mixture to the wet ingredients and mix on medium speed until well combined. (The mixture will be thick, but will slowly fall from the paddle once lifted.)
4. Smooth the dough up the sides of the bowl (this is a great tip) to help the dough chill faster. Freeze 45 – 60 minutes or until firm enough to handle. During the last 20 minutes of chilling, place a rack in the middle of the oven and preheat the oven to 350℉.
5. Using a ½-inch ice cream scoop, scoop dough out and shape into 1-inch balls. Transfer to a baking sheet lined with parchment paper or a silicone baking mat, spacing them 2 inches apart.
6. Flatten dough balls about halfway (with greased hands or a cup). Bake in a preheated oven for 9-11 minutes (they should appear slightly under-baked). Meanwhile, unwrap chocolates.
7. Immediately after removing chocolates from the oven, gently press one Andes Mint into each cookie. Let rest about 5 minutes until softened, then spread over the cookie.
8. Chill to set faster or transfer to a wire rack and let set at room temperature. Enjoy!

Notes

Cookie dough can be made up to 2 days ahead; just be sure to keep it refrigerated, not frozen. Cookies can be stored in an airtight container at room temperature for 4 days or in the fridge for a week. Stored in a freezer-safe bag or container, the cookies will keep for up to one month.

Nutrition

Calories: 93kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 14mg, Sodium: 48mg, Potassium: 39mg, Fiber: 1g, Sugar: 8g, Vitamin A: 20IU, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.