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Andes® Mint Cookies
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Andes® Mint Cookies
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Soft dark chocolate cookies are frosted with green mint butter cream frosting and topped with chopped Andes® Mints to create the ultimate mint cookie! Perfect for the holidays, St. Patrick’s Day (or any time you have a mint craving!)

Prep time
Bake/Cook time
0:10 to 0:12
18 cookies
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Andes® Mint Cookies
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:10 to 0:12
Yield :
18 cookies



  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 3 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 3-4 drops green gel food coloring (optional)
  • 2 (4.67 oz) packages Andes Mints (56 mints), unwrapped and chopped

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper (or a non-stick mat).
  2. In a stand mixer, beat butter and sugars until creamy. Beat in eggs and vanilla. Add flour, cocoa powder, and baking soda to butter mixture and stir until well combined.
  3. Roll 2 tablespoons of cookie dough into a ball. Place ball on prepared baking sheet, leaving room for spreading. Repeat until all dough has been used.
  4. Bake for 10 to 12 minutes, until edges look set, and remove from oven. Allow to cool completely.
  5. Frosting: Cream butter in a stand mixer. Add vanilla, peppermint extract, and salt. Gradually add powdered sugar, 1 cup at a time, beating well on medium speed.
  6. Add food coloring and beat until well combined and frosting is light and fluffy. Spread onto cooled cookies with a knife or spatula. Top with chopped Andes Mints.


Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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