Andes Cookies Recipes

Andes Cookies are a delightful treat that mixes rich chocolate with a revitalizing mint flavor, making them a popular choice for cookie lovers. With just a few simple ingredients, you can create these soft, chewy delights that are perfect for any occasion. Curious about how to whip up your own batch or maybe even customize them to your taste? Let’s explore the recipe and the unique twists you can add to make them truly yours.

Why You’ll Love This Recipe

When you’re looking for a delicious treat that’s easy to make, this Andes cookie recipe stands out for several reasons.

First, you’ll love the minimal ingredients like sugar, butter, and cocoa powder, making it convenient. The decorating couldn’t be simpler, as melted Andes mints serve as the topping without any extra icing.

You’ll find the steps for combining the dry and wet ingredients are effortless. Plus, these cookies bake in just 8-12 minutes, allowing you to satisfy your sweet tooth quickly. They stay soft and chewy for days, boasting a rich chocolate flavor balanced with mint. You can even customize them with peppermint extract or different types of chocolate, perfect for any occasion or holiday gathering! Additionally, the use of Pillsbury sugar free Devils Food Cake mix as the base ensures that the cookies are not only flavorful but also lower in calories.

History

The history of Andes Mints is a fascinating journey that began in 1921, when Andrew Kanelos opened a small candy store in Chicago, Illinois, called “Andy’s Candies.”

Over time, customer preference led to the name change to “Andes Candies.” By 1950, Andes Mints were introduced to the public, capturing the hearts of many with their unique flavor.

In 1980, Interfood purchased Andes, which later became part of Jacobs Suchard after they acquired Brach’s in 1987.

In 1990, Jacobs Suchard sold to Kraft General Foods, but Brach’s remained separate.

Finally, in 2000, Andes joined Tootsie Roll Industries, where they continue to be produced in Delavan, Wisconsin.

The iconic rectangular mints are beloved, especially at restaurants like Olive Garden, which often feature Andes mints as after-dinner treats.

Recipe

Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 2 cups granulated sugar
– 3/4 cup brown sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract
– 4 oz (about 24 mints) Andes mints, chopped, plus extra for topping
– 1/2 cup chocolate chips (optional)
– Flaky sea salt (optional, for garnish)

Cooking Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

1. In a large bowl, mix together the all-purpose flour, cocoa powder, granulated sugar, and brown sugar until well combined.
2. In a separate bowl, beat the eggs, then add the vanilla extract and peppermint extract. Whisk until combined.
3. Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Don’t over-mix. Gently fold in the chopped Andes mints and chocolate chips, if using.
4. Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between each cookie for spreading.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid over-baking.
6. Once out of the oven, immediately place extra chopped Andes mints on top of each warm cookie. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the best Andes mint cookies, remember to keep an eye on your baking time to prevent over-baking – cookies can quickly turn from soft to crunchy. Additionally, chilling the dough enhances the texture and helps with even baking, but it isn’t mandatory. To elevate the flavor, consider adding a sprinkle of flaky sea salt on top of the cookies after they cool.

Ultimately, make sure to use fresh ingredients, especially baking powder, for the best results! Enjoy your baking!

Final Thoughts

Even if you’re a beginner in the kitchen, making Andes mint cookies can be an enjoyable experience that results in a delicious treat.

With just basic ingredients and less than 30 minutes of your time, you can whip up a batch that’s both soft and chewy. Remember to chop the Andes mints for better flavors; bigger pieces create a delightful chewiness. Each cookie contains around 80 calories, which means you’ll need to spend approximately 22 minutes of walking to burn them off if you indulge in a few too many.

Keep in mind the nutritional information, too—each cookie contains around 80 calories. If you want to treat yourself, consider how long you might need to exercise to burn them off.

Don’t forget to check for allergies, especially with store-bought products.

With various recipes and decorating ideas, you can easily customize your Andes cookie experience. Enjoy baking!

FAQ

Wondering what common questions people have about making Andes mint cookies? First, you can store your cookies in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Preparation takes about 5-15 minutes, while baking requires 6-10 minutes. Typically, one recipe yields around 24 cookies. You’ll need 24 Andes mints, and various chocolates work well too. Chocolate and mint is a favorite combo that makes these cookies a hit among sweet treat lovers.

For added flavor, consider using espresso powder or peppermint extract. Chilling the dough helps achieve the right texture, and don’t forget to space your cookies 2 inches apart while baking.

If you’re missing Andes mints, try melting chocolate and adding peppermint extract as a substitute. Enjoy your baking!