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Easy Andes stuffed cookies – chocolate chip cookie dough full of chocolate flavor and stuffed with Andes mints rolled in sugar!
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Minty Andes Stuffed Cookies
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!
How To Stuff Cookies
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.
Using the ready to bake cookie dough makes it easier to measure.
What Cookie Dough to Use
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, however.
To Make These Cookies You’ll Need:
- 1 (16oz.) package refrigerated chocolate chip cookie dough
- 1/3 cup unsweetened cocoa powder
- 18 Andes Mints
- ½ cup granulated sugar
- Nonstick baking sheet
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.
Recipe 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.
Easy Andes Stuffed Cookies Recipe
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Easy Andes Stuffed Cookies
Equipment
Ingredients
- 1 16oz. package refrigerated chocolate chip cookie dough
- ? 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.
