Inside each of these Andes Mint Cookies, a chocolate surprise awaits! These stuffed minty cool cookies are the perfect after dinner treat!
I love cookies any day of the year. They are the “anytime” dessert, but they can also be extra special like Christmas cookies.
I especially adore stuffed cookies like Peppermint Kiss Stuffed Cookies.
For Valentine’s Day this year I decided to stuff buttery sugar cookies with Andes mints – one of the best candies ever invented!
There are a variety of ways you can make Andes mint cookies, but the surprise inside is such a treat of chocolate mint flavor.
Andes Candies Cookies Ingredients
Cookie dough – the recipe below is for a basic butter cookie dough.
If you’re really short on time you could even buy refrigerated sugar cookie dough to use in this recipe!
Andes Candies – the crème de menthe flavor with layers of milk chocolate and mint cream.
You only need 42 mints which means you can eat the rest! Or you can melt down the extras to use as decorative drizzle.
Andes Mint Cookies Recipe
The trick to these cookies is to stuff them as quickly and efficiently as possible.
With other stuffed cookies, like salted caramel chocolate chip cookies, it’s pretty easy to roll the dough into a ball and press the candy into the center.
Andes, however, are more delicate with their bar shape.
The best way to get these inside the cookies is to roll out a thin sheet of cookie dough.
Arrange the candies on one half of the dough and top with the other half.
Give a little press with the rolling pin to seal the layers together.
Then quickly slice in between the mints with a pastry cutter or pizza roller. Voila! All the cookies are now ready to baked.
At this point they can be refrigerated for baking later in the day or the next day.
They can also be frozen for baking within the next 3 months.
When baking I recommend lining your cookie sheets with parchment paper or a silicone mat to prevent the dough from excessive spreading.
For some extra pizzazz they can be decorated with sprinkles or colored sugar before baking.
After baking they can be dipped or drizzled with chocolate, or frosted with your favorite icing.
No matter what the occasion when you bake these up, I hope you enjoy!
These cookies were baked in support of Cookies For Kids’ Cancer, a non-profit focused on pediatric cancer. I’ve joined many other bloggers today to raise awareness with our Valentine cookies.
I’m so excited to participate in this Valentine’s event (again). This is the fourth year for our event and we want to continue to make a difference in the fight against pediatric cancer.
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.
Help us make a difference by donating to Cookies for Kids’ Cancer!
Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 42 Andes mint candies, unwrapped
- Sprinkles, colored sugar, extra mints for decorating (optional)
- In a large bowl whisk together flour, baking powder and salt; set aside.
- In a large mixing bowl or stand mixer, cream butter and sugars, about 5 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Stir in dry ingredients, just until combined.
- Divide dough in half, wrap with plastic and refrigerate until chilled and firm, about 2 hours.
- Preheat oven to 375°F. Line cookie sheet with parchment paper or silicone mat; set aside.
- On a lightly floured surface, roll each dough out to approximately 9x14 rectangle.
- Lay out the mints in 6 rows of 7 with about a ¼-inch space between each candy.
- Top with other piece of cookie dough and press lightly with rolling pin to seal the edges.
- Cut in between candy and transfer to cookie sheet, 2 inches apart. Decorate with sprinkles or colored sugar, if desired.
- Bake for 10-12 minutes, until edges begin to brown. Remove to wire rack to cool.
- Drizzle or dip in melted Andes or chocolate for decoration, if desired.
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Nutrition Information:Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 45mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 2g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
More mint recipes you may enjoy:
Mint Chocolate Lasagna – a no bake dessert!
Chocolate Peppermint Trifle – a real show stopper!
Peppermint Mocha Cookies made with cake mix!
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!
Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce