Frosted Andes Chocolate Mint Cookies
Serves 12
35 mins prep
9 mins cook
44 mins total
Soft chocolate cookies made with Andes mints, refreshing mint buttercream, and chocolate ganache. Indulge in these deliciously decadent Frosted Andes Chocolate Mint Cookies!
For the Chocolate Cookies
For the Mint Frosting
For the Chocolate Ganache
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Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Chocolate Cookies: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar until combined, about 2 minutes.
Scrape the bowl well, then add the egg and vanilla with the mixer on low speed. Mix until well combined.
Scrape the bowl again then add the flour, cornstarch, baking soda, baking powder, and salt. Mix just until the ingredients are combined. Fold in the chopped andes mints.
Scoop the dough using a #24 cookie scoop (about 3 Tablespoons). Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Press each dough ball down to flatten slightly.
Bake at 350°F for 8-9 minutes, or until the tops of the cookies are no longer glossy. Allow the cookies to cool completely before frosting.
Mint Frosting: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter at medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula.
Add the powdered sugar, vanilla, mint extract, food coloring, salt, and heavy cream to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
Mix on medium-high speed for 2 minutes. The frosting should be completely smooth and creamy. Set aside.
Chocolate Ganache: Combine the chocolate and heavy cream in a heatproof dish and microwave for 20 seconds, then stir the mixture to combine. Repeat this process, stirring until the chocolate is completely melted and the mixture is smooth and shiny. Be careful not to overheat the ganache and only heat as much as needed to melt the chocolate. Allow to cool for a few minutes.
Assembly: Use a small cookie scoop to add a dollop of frosting to the top of each of the cooled cookies. Use an offset spatula or knife to spread the frosting to the edges and smooth it out flat. Add a smaller scoop of the chocolate ganache on top of the frosting and spread out with an offset spatula or the back of a spoon. Finish the cookies with a sprinkle of chopped Andes mints and enjoy!