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andes mint cookies


We love the Andes Mint Cookies around here. Just like 99% of what we whip up in the kitchen, this isn’t my original recipe. You can likely find it in a lot of places. But over the years it has become one of my go-to cookies for special occasions and to share with others.

Want the recipe card? No problem! Check out our Freebies page and you’ll see it there among the other recipe cards. Today I’m breaking it down and sharing how I make these. Really quite simple but sometimes seeing it in action can be helpful. (PS – My apron is from Anthropologie and the little white cake stand is from Pier 1 Imports. They have nothing to do with sponsoring my blog post – I don’t do that sort of thing. I simply wanted to answer the questions that usually come up.)  *wink*


  • 3/4 c. butter
  • 1 1/2 c. brown sugar
  • 2 Tbsp. water
  • 2 c. semi-sweet chocolate chips
  • 2 eggs
  • 2 1/2 c. flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt


Combine butter, brown sugar, and water in a saucepan over medium heat until melted.




Add chocolate chips and stir until completely melted.


Cool for 10 minutes. Pour into a mixing bowl and beat in eggs.

TIP  |  Crack eggs into a separate bowl to be sure they’re a-okay before adding to your mixing bowl. I’ve never had an issue, but I’ve heard from a couple friends that they’ve had an isolated incident with cracking a “bad egg” directly into the mixing bowl and then it unfortunately contaminated the entire batch of dough or whatever they were making.


Add flour, baking soda, and salt.



Mix together.



Chill for 45 minutes. You can transfer the mixture to a bowl first, then put it in the refrigerator to cool.


Roll into 1” balls, flatten slightly (if you want … I usually don’t), and place on cookie sheet. I use a Small Scoop from The Pampered Chef. And I love, love, love my baking stone from the same company. I only bake with this stoneware. Although, I’m not seeing their bar pans anymore. Any demonstrators out there want to let us know – are those discontinued?




Be sure your oven is preheated. Bake at 350 for 10 minutes.


When cookies come out of the oven, place an Andes Mint on top of each cookie within those first couple minutes while they’re still quite warm. Be sure to press it down into the cookie just enough; otherwise, the chocolate will “slip” off the rounded cookie.


Allow to just sit there and melt for a few minutes.


Swirl the melted chocolate like icing. Allow to cool before serving. If you need to speed up the cooling, you can place them (not stacked of course) in the refrigerator.


The ingredients listed above for a batch of cookies make about 45 cookies. Okay – who’s hungry??



At Home with Becky

This post is part of a weekly blog series called At Home with Becky. Each Wednesday, I share a little something from home – routines, organization, traditions, decor, etc. If ever you are interested in seeing all of these posts in one place, just click on that turquoise button at the top of my blog that says At Home with Becky.


22 Responses

  1. Heather K. says:

    These look awesome. Thanks for sharing! I’m not a demonstrator, but I just had a PC party. I *love* my bar pan, talked it up to everyone and sold several. They are definitely still available, in three different sizes, actually. :)

  2. Jamie says:

    Thanks for sharing! These do look easy, I am going to have to give them a whirl!!
    If you don’t mind me asking, what kind of saucepans do you use? I’m in dire need of new ones! #becausesomeonewillask ;)

  3. Katy B. says:

    Oh heavens – since you shared this recipe years ago I’ve made them COUNTLESS times. These and the pretzel hugs are my go-to Christmas treats, but I’m definitely known to make these through out the year. Love the chocolate cookie part and then the melted Andes mint just is the (literal) icing on the cake!

  4. Elena says:

    How do you care for/clean those stone pans?

    • Kelly says:

      I also would love to know your tips for cleaning stone pans. Also, Kari Holts article did not have any recipes that she discussed , can we get those recipes as well?

    • Kristyn says:

      Happy to help! When your stoneware piece is back to room temperature (not a bit of heat in it), you simply put it under your faucet and let hot water pour over it, using your Pan Scrapper to scrape off anything stuck onto the stone. Please remember…no soap! Soap will make a bond with the seasoning on your stone, just hot water and your Pan Scraper.

  5. Jen T says:

    When you first posted this years ago on your blog, I tried it, and it has become one of our family’s favorite recipes. I make it every year for our Christmas goodie plates. Our friends love them! And we sneak a cookie or two before we send the plates out :)

  6. Julie Fiehler says:

    Yum!!! I think I will put these on my list for an upcoming bake sale at work!

  7. Cece says:

    Looks yummy! (Is it just me or does this page take a long time to load even at 4g?)

  8. dawn says:

    Looks and sounds yummy to me! Thanks for sharing this recipe and how easy it is to make.

  9. Leslie S. says:

    I made those at Christmas and my husband took them to work. The guys asked when I would make them again! Really yummy.

  10. Tracy says:

    The Chicken, Corn and Blue Cheese Salad free recipe link is broken and has been for some time. I am hoping that it can be fixed soon because I would love the recipe especially now that the warm weather is here.
    Thanks so much!

  11. The cookies look delicious. I have never had them and will certainly be making them. Thank you so much for the recipe.

    Mary from NH

  12. Kristyn says:

    Becky, your favorite stoneware piece is for sure still available (and now in different sizes)! Thank You for sharing your love of our tools so often!

  13. Skye says:

    We just bought our first new home and I want to do turquoise back splash tiles and haven’t been able to find what I’m imagining. Then I come to your blog and whalaa! There it is. Can you tell me where you purchased your back splash? It is beautiful! Thanks :)

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