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A stack of chocolate mint cookies on a cooling rack. The top on has a bite taken out of it.
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5 from 2 votes

Andes Mint Cookies

These Chocolate Mint Cookies With Andes Mints have a perfectly melted minty center that's wrapped in refrigerated cookie dough!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 140kcal



  • 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 cookie scoop to portion out the dough and press it into a flat circle with your fingers.
  • Add an Andes mint to the center and wrap the dough around it, pinching to seal.
  • Roll in your palms to smooth the shape into a ball, 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.


  • 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.
  • If you don't have a medium cookie scoop, use 2 tablespoons of cookie dough per cookie.


Calories: 140kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 61mg | Fiber: 1g | Sugar: 15g | Vitamin A: 9IU | Calcium: 4mg | Iron: 1mg