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Andes® Mint Cookies

Rated as 5 out of 5 Stars

"Andes® mints wrapped in buttery cookie dough. A favorite in our house every Christmas!"
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2 h 30 m servings 139
Original recipe yields 42 servings (42 cookies)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  2. Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  3. Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
  4. Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
  5. Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
  6. Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 139 calories; 7 17.6 1.7 20 92 Full nutrition

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Read all reviews 3
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In my best devilish and descriptive tone on how I feel about these cookies......Austin Powers "yeahhhh bae-bee!!" geez, I'm in love! While I followed everything to a T, 42 portions in this dough...

I found the dough was easier to manage when it was patted into place rather than pushing it around the candy. When I tried to push and smoosh it around the candy it would stick to my hands, eve...

These cookies are delicious!