Andes Thin Mint Thumbprint Cookies
Andes Thin Mint Thumbprint Cookies
There’s something magical about the combination of chocolate and mint — especially during the holidays. These Andes Thin Mint Thumbprint Cookies bring that classic flavor to life in the sweetest way.
Soft, rich chocolate cookies filled with melted Andes mints, then topped with bits of minty chocolate that melt just slightly into the center… they’re the kind of cookie that disappears faster than you expect!
I’ve been making thumbprint cookies for years, and I always love trying new flavors — from gooey caramel to melted chocolate centers — but this mint chocolate version might be my all-time favorite.
They’re soft, fudgy, and have just the right touch of cool mint. It’s like eating a bite of a thin mint cookie, only softer and more decadent.
Why You’ll Love These Cookies
- They taste like a bakery treat. Rich cocoa and buttery dough give these cookies the perfect chewy texture.
- That melted Andes mint center! Smooth, creamy, and perfectly flavored.
- So easy to make. No chilling, no fancy equipment — just mix, roll, bake, and fill.
- Perfect for holidays or gifting. They’re beautiful on a cookie tray and stay soft for days.
Whether you’re baking for Christmas, a cookie exchange, or just want something sweet after dinner, these little mint chocolate gems are the answer.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 20–25 Andes Mints (you’ll melt some and chop a few for garnish)
Instructions
Step 1: Prep the dough
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy — this is what gives your cookies that perfect texture. Add in the egg and vanilla extract, mixing until smooth and creamy.
Step 2: Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to your wet mixture until a soft, chocolatey dough forms. The dough should be smooth but firm enough to roll into balls.
Step 3: Form and bake
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. Use your thumb, the back of a teaspoon, or even the handle of a wooden spoon to press a small indent into the center of each cookie.
Bake the cookies for 8–10 minutes, just until they’re set but still soft. The centers might puff up a little — don’t worry! You can gently press them back down with a spoon while they’re still warm.
Step 4: Melt and fill
While the cookies are baking, unwrap about 15 Andes mints and place them in a small microwave-safe bowl. Heat in 20-second intervals, stirring each time until smooth and creamy.
Once the cookies come out of the oven, immediately spoon a little melted Andes chocolate into each thumbprint center. While the chocolate is still warm, sprinkle chopped Andes pieces on top — they’ll melt slightly and stick perfectly.
Step 5: Cool and serve
Let the cookies cool until the chocolate sets. Or, if you’re like me and can’t resist, enjoy one warm — that melted center is heavenly!
Jennie’s Thoughts
There’s something about these cookies that feels like a warm hug on a cold day. I grew up loving Andes mints — I’d sneak one from the candy dish after dinner every night around the holidays — and this recipe captures that same nostalgic flavor in cookie form.
I love baking a big batch of these on a cozy December weekend, when the house smells like cocoa and butter, and the Christmas tree lights are twinkling in the background. These cookies always bring a little sparkle to the table.
They pair beautifully with a hot cup of coffee, a glass of milk, or even a mug of homemade hot chocolate. And if you’re planning your holiday cookie trays, they look gorgeous next to Salted Caramel Thumbprints, Rolo Thumbprints, and Classic Sugar Cookies.
Sometimes I even wrap a few in a clear bag with a red ribbon — they make such a sweet homemade gift for teachers, neighbors, or anyone who could use a little holiday cheer.
Baking Tips
- For an extra minty flavor: Add ¼ teaspoon peppermint extract to the melted Andes chocolate.
- Don’t overbake! These cookies should stay soft in the center.
- Make ahead: You can prepare the dough and refrigerate it for up to 2 days before baking.
- Storage: Store in an airtight container for up to 5 days, or freeze for up to a month.
Variations to Try
- Dark Chocolate Lovers: Use dark cocoa powder for an even richer flavor.
- Double Mint: Mix a few crushed candy canes or mint chips into the dough.
- Holiday Drizzle: Drizzle with melted white chocolate and add red and green sprinkles for a festive touch.
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Final Thoughts
If you love chocolate and mint together, these Andes Thin Mint Thumbprint Cookies are everything you could want in a Christmas cookie — soft, minty, chocolatey, and completely irresistible.
They’re the kind of cookie that makes people stop and ask for the recipe. And when you tell them how easy they are, they’ll hardly believe you.
Make these for your next family gathering, holiday party, or cozy night in — they’re guaranteed to become a new tradition.
