These soft and fudgy chocolate Andes Mint Thumbprint Cookies have chopped Andes mints within the dough and a full Andes mint placed on top. They are the perfect pairing of chocolate and peppermint in cookie form!
Quick Tips
- Remove the cookies from the oven as SOON as you see them begin to crack to prevent over baking them.
- Use a round cookie cutter slightly larger than the cookie to swirl around the cookies right when they come out of the oven – this creates a perfectly round cookie!
- Wait until the cookies have completely cooled before placing the Andes mint on top of the cookie. If you place it too early it will melt!
Equipment
- Stand mixer or a hand mixer
- Small or medium cookie scoop – not necessary, but helpful to have
- Baking sheet with parchment paper or silicone baking mat
- Wire cooling rack
Ingredient Notes
You will need a few common baking ingredients for these cookies.
- Unsalted butter – Take out your butter an hour or 2 ahead of time so it has time to soften.
- Milk – I used whole milk for this recipe, but you can also use 2% or skim.
- Andes mints– these will be finely chopped and placed in the cookie dough, as well as placed on top of the baked cookie.
- Other ingredients include: light brown sugar, egg, semi-sweet chocolate melted, all-purpose flour, unsweetened cocoa powder, salt, and baking soda.
How to make Andes Mint Thumbprint Cookies
First preheat your oven to 350 degrees.
With a stand mixer fitted with the paddle attachment or a hand mixer, beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Next, add in milk, egg, and melted chocolate. Mix until combined. Scrape down the sides of the bowl after mixing.
In a separate large bowl, whisk dry ingredients together: flour, cocoa powder, baking soda, and salt.
Sprinkle the dry ingredients over the wet ingredients a little at a time, mixing in between, until just combined
Using a wooden spoon, mix in chopped Andes Mints. Reserve additional whole Andes Mints for topping the cookies once baked.
Grease and line your baking sheet with parchment paper or a silicone baking mat.
Roll dough into small balls, ¾-1 inch in diameter. If the dough is too sticky to roll, place it in the fridge for 30-60 minutes to allow it to set.
Place the cookie dough balls onto the prepared baking sheets, leaving at least 1 inch space in between each cookie.
Bake for 7-10 minutes in the preheated oven or until the cookies just begin to crack. It’s tough to tell when chocolate cookies are done, so removing them at this stage helps prevent over-baking and dry cookies.
If your cookies are a little misshapen, you can use a round cookie cutter slightly larger than the cookie to swirl around the cookies right when they come out of the oven – this creates a perfectly round cookie!
Allow the cookies to cool completely, then place a full Andes mint on top of each cookie and press down.
Try these other delicious cookie recipes!
How to store leftovers?
Store these cookies in an airtight container for a few days.
FAQs
How to get perfectly round cookies?
Use a cookie cutter slightly larger than the cookie, and swirl around the cookie right after taking them out of the oven. This will make perfectly shaped cookies every time!
Happy baking!
Andes Mint Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined.
- Using a wooden spoon or spatula, mix in chopped Andes Mints.
- Grease and line baking sheets with parchment paper or silicone baking mat.
- Roll dough into small balls, ¾-1 inch in diameter. If the dough is too sticky to roll, place it in the fridge for 30-60 minutes to allow it to set.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 7-10 minutes, or until the cookies just begin to crack.
- Remove the cookies from the oven and let them cool to room temperature to just slightly warm, then place one Andes Mint on top of each cookie and press down.
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