These Andes Mint Chocolate Sugar Cookies take a serious shortcut to make cookies quick and easy. Plus, they taste amazing! Even the one kid in my family who hates mint (who the heck hates mint?) loved them.
Table of Contents
Ingredients to make Chocolate Mint Sugar Cookies
- 1 pkg sugar cookie dough
- 1/4 cup cocoa powder
- 1/2 cup turbinado sugar
- 1 big bar of Andes Mint or about 15 individual Andes Mints
- 1 tablespoon heavy whipping cream
How do you make Andes Chocolate Cookies?
Preheat the oven to 350 F degrees.
Lay out a cookie sheet with parchment paper.
If you can, pull the cookie dough out of the fridge and let it sit for 30 minutes to soften. I find it’s easier to mix these up with the cocoa powder if the cookie dough is not cold and hard from the fridge. If not, it’s not that big of an issue. You could also use a sugar cookie mixture like Betty Crocker.
Throw all the cookie dough into the mixing bowl.
Add the cocoa powder.
Use an electric mixer on low as it combines the cocoa powder. Once it seems not be loose powder anymore, then turn the mixer up to medium high until it’s all completely combined and you now have chocolate cookie dough.
Roll 1 1/2 inch cookie balls.
Roll each cookie ball in the turbinado sugar.
Set each cookie ball on the cookie sheet and press gently until it’s flattened.
Bake for 13 minutes in the oven. They will look a little cracked when they come out, and that’s perfect!
While the cookies are baking, let’s make the Andes mint ganache.
Break up the Andes mints into a microwave-safe bowl.
Heat the Andes mint in the microwave in 30-second increments, stirring after each time, until it’s completely smooth and melted. This took me about 1 minute of microwaving to get it melted.
Once it’s melted, add the heavy cream and whisk together until it’s completely combined and smooth.
When the cookies are ready, set them on cooling racks or a plate to cool.
Once they are no longer hot, spread a teaspoon or so of the mint ganache on the center of each cookie and spread in a circle.
Allow the ganache to dry and cool before serving.
How do you store these cookies?
Keep them in a sealed container like a ziplock bag or plastic container on the counter for up to a week.
Can you make them ahead of time?
I find these cookies are best the day they are made, but they are still perfectly edible and delicious a day or two later. I would recommend making them no more than 24 hours ahead of time.
More Christmas Cookies
- How to make Christmas Reindeer Nutter Butter Cookies
- How to make EASY Christmas Tree OREO Cookies
- How to make No Bake Christmas Haystacks Cookies
- Chocolate Peppermint Sugar Cookie Bars
- Chocolate Pudding Cookies – Holiday Edition
- Christmas Cherry Cookie Cups
- Peanut Butter Pudding Cookies
Andes Mint Chocolate Sugar Cookies
Ingredients
- 1 pkg sugar cookie dough
- 1/4 cup cocoa powder
- 1/2 cup turbinado sugar
- 1 big bar of Andes Mint or 15 Andes Mints
- 1 tablespoon heavy whipping cream
Instructions
- Preheat the oven to 350 F degrees.
- Lay out a cookie sheet with parchment paper.
- Place all the cookie dough into the mixing bowl.
- Add the cocoa powder.
- Use an electric mixer on low as it combines the cocoa powder. Once it seems not be loose powder anymore, then turn the mixer up to medium high until it's all completely combined and you now have chocolate cookie dough.
- Roll 1 1/2 inch cookie balls.
- Roll each cookie ball in the turbinado sugar.
- Set each cookie ball on the cookie sheet and press gently until it's flattened.
- Bake for 13 minutes in the oven.
- While the cookies are baking, let's make the Andes mint ganache.
- Break up the Andes mints into a microwave-safe bowl.
- Heat the Andes mint in the microwave in 30-second increments, stirring after each time, until it's completely smooth and melted.
- Once it's melted, add the heavy cream and whisk together until it's completely combined and smooth.
- When the cookies are ready, set them on cooling racks or a plate to cool.
- Once they are no longer hot, spread a teaspoon or so of the mint ganache on the center of each cookie and spread in a circle.
- Allow the ganache to dry and cool before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 9mgCarbohydrates: 13gFiber: 0gSugar: 11gProtein: 0g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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