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Easy Andes stuffed cookies – chocolate chip cookie dough full of chocolate flavor and stuffed with Andes mints rolled in sugar! We’re taking cocoa and adding it to refrigerated premade chocolate chip cookie dough, and stuffing it with Andes mint candies, so it gets all warm, melted, and gooey in the middle when hot!
These cookies come together in a snap, and are fun to get kids involved in the kitchen. These cookies are super simple and loaded with flavor – they are amazing right out of the oven. I hope you love this recipe as much as we do!
Table of Contents
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
How To Make Mint Stuff Cookies
Mint Cookie Ingredients
- Package refrigerated chocolate chip cookie dough (16oz.) – The soft, ready-to-bake chocolate chip cookie dough forms a rich, buttery base that perfectly cushions the melty mint center.
- Unsweetened cocoa powder (1/3 cup) – Unsweetened cocoa deepens the chocolate flavor and adds a fudgy, brownie-like richness to every bite.
- Granulated sugar (½ cup) – Granulated sugar sweetens the dough while helping create a lightly crisp exterior that contrasts the gooey filling.
- Andes Mints (18) – Creamy, cool Andes Mints melt into a smooth, nostalgic mint-chocolate center that makes each cookie irresistibly decadent.
Steps to Make Andes Stuffed Cookies
Once you gather the ingredients, we will use the following process:
Prep
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
Add Chocolate
Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
Scoop and Flatten
Use a medium (2 tablespoon) cookie scoop to portion out the dough and press it into a flat circle. Add an Andes mint to the center and wrap the dough around it, pinching to seal.
Roll
Roll into a ball and then roll in sugar and place seam side down on the prepared baking sheet.
Bake
Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.
Enjoy
Let cool and enjoy!
Tips and Tricks for Perfect Andes Stuffed Cookies
Shape: To shape these cookies, we’re going to use pre-made cookie dough, and flatten the single-serve cookies into flat “pancake” like shapes, place the mint candy inside, and wrap around the cookie.
Use Ready Made: Using the ready to bake cookie dough makes it easier to measure.
Portion: We think using the pre-portioned cookie dough that is already sliced and shaped into single cookie shapes since it is the easiest to portion. You can use any store-bought or homemade cookie dough.
Freeze: Freeze the Andes Mints first so they don’t melt too quickly and leak out while baking.
Chill: Chill the cookie dough for at least 30 minutes to help the cookies hold their shape and prevent excessive spreading.
Cool: Let them cool 5–10 minutes on the baking sheet so the molten mint can firm up slightly before moving them.
Andes Cookies FAQs
These cookies can be kept in an airtight container for up to four days in the refrigerator.
These cookies are best enjoyed warm when the center is melty –
you can pop them in the microwave for 15 seconds to reheat.
This usually happens when the cookie dough isn’t sealed well or is too warm; freeze the mints, chill the dough, and fully encase each mint to prevent leaking.
Yes—peppermint, cherry, toffee crunch, and mint cookie Andes all work beautifully and create fun variations.
You can form the stuffed dough balls and refrigerate them for up to 48 hours or freeze them for up to 2 months before baking.
Other Easy Cookie Recipes
If you love simple, delicious cookies – be sure to check out our Easy Oreo Stuffed Chocolate Chip Cookies, The Best Easy Chewy Sugar Cookies Ever Recipe, and our German Chocolate Cookies Recipe!
You can find our cookie recipe archives here.
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Easy Andes Stuffed Cookies
Equipment
Ingredients
- 16 oz chocolate chip cookie dough, one package refrigerated
- ⅓ cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
- Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
- Use a medium (2 tablespoon) cookie scoop to portion out the dough and press it into a flat circle.
- Add an Andes mint to the center and wrap the dough around it, pinching to seal.
- Roll into a ball and then roll in sugar and place seam side down on the prepared baking sheet.
- Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.
Notes
- These cookies are best enjoyed warm when the center is melty.
- You can pop them in the microwave for 15 seconds to reheat.
- A double chocolate cookie dough can be used if available at your store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
