Andes Candies Cookies Recipe

Andes Candies Cookies Recipe

When it comes to the holiday season, we are prepared to make as many cookies as humanly possible. I'm not sure if it's the mother in me or the sweet tooth I have, but a good cookie goes a long way in my household!

Today, I wanted to share a family recipe of mine - my mom has been making the delicious Andes Candies Cookies for ages. If you're looking for a teacher gift for Christmas, bake these and wrap them in our Hard-Bottom Candy Bags for a cute touch that feels more personal.

Enjoy 15% off our cookie baking essentials from December 2, 2023 - December 3, 2023 with code COOKIE. Shop the sale, here.


3/4 cup butter

1 1/2 cups packed brown sugar

2 Tablespoons water

12 oz. package of chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp. baking soda

1/2 tsp. salt

3 boxes Andes chocolate mints (dark green wrapper)


Melt butter, brown sugar, and water over a double boiler.  Add chocolate chips and stir until completely melted.  Pour into a bowl and cool slightly.  Run mixer at high speed.  To the chocolate mixture, add eggs (one at a time).  Sift flour, baking soda, and salt, and add to mixture.  Chill in freezer for about 30 minutes so it can be handled easier.  Meanwhile, unwrap Andes mints, and cut in half.  Line the cookie sheets with foil.  Shape dough into tiny balls (1 inch diameter) and cook at 350 for about 12 minutes.  As soon as you take the cookies out of the oven, place half of an Andes on top of each cookie.  When the Andes melts, whirl it over the top of the cookie with the back of a spoon. Then, place the cookie sheet in the freezer until the chocolate is set.

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1 comment

Does this call for light or dark brown sugar?

Jenn Topping

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