They’re a celebration of indulgence, creativity, and the joy of sharing something delightful with friends and family. Easy Andes Mint Meltaway Cookies are one such dessert. These cookies are a heavenly combination of rich, buttery shortbread and the refreshing flavor of mint, topped with a smooth chocolate drizzle that melts in your mouth. Imagine a cookie that’s crisp, tender, and bursting with the cool, creamy taste of Andes mints. It’s a dessert that feels like a special indulgence, whether you’re serving it at a holiday party, a cozy gathering, or just as a sweet afternoon snack.

The first time I made these cookies, it was for a holiday cookie exchange. I wanted something festive yet easy to prepare, and this recipe caught my eye. As the cookies baked, the aroma of butter and mint filled the kitchen, and my family couldn’t stop asking, “What are you making? It smells amazing!” When I drizzled the chocolate over the cookies and added the final touches, everyone eagerly gathered around. “These look incredible!” my sister exclaimed, reaching for one. Since then, Easy Andes Mint Meltaway Cookies have become my go-to recipe for holiday celebrations and special occasions.

The first time I served these cookies, it was at a holiday party. My friend, who’s known for her elaborate desserts, had brought her famous peppermint bark, and I was a little nervous to present my Andes Mint Meltaway Cookies. But as soon as I placed them on the table, the buttery, minty aroma started drawing everyone in. “What’s in these?” a guest asked, eyeing the cookies curiously. “A little bit of holiday magic,” I replied, trying to sound confident.

When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “These are so good!” someone said, reaching for another. Even my friend, the dessert queen, nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Andes Mint Meltaway Cookies became a party favorite, and they’ve been a staple at every holiday event since.

Why These Easy Andes Mint Meltaway Cookies?

Selling Points:

• Quick and Easy: With simple ingredients and straightforward steps, these cookies are perfect for busy bakers.
• Flavor-Packed: The combination of buttery shortbread and refreshing mint creates a dessert that’s both rich and refreshing.
• Festive: Perfect for holiday parties, cookie exchanges, or just a sweet treat during the winter season.
• Customizable: Add your favorite toppings or drizzle with different types of chocolate to make them your own.

What You Need for Easy Andes Mint Meltaway Cookies

Ingredients:

• For the Cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup finely chopped Andes mints (or mint chocolate chips)
• For the Topping:
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil (or shortening)
  • Additional chopped Andes mints for garnish

How to Make Easy Andes Mint Meltaway Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, beat the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
3. Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Fold in the chopped Andes mints.
4. Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
5. Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Topping: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with additional chopped Andes mints.
7. Let Set: Allow the chocolate to set before serving.

Tips for the Perfect Andes Mint Meltaway Cookies

• Chill the Dough: If the dough is too soft, chill it for 15-20 minutes before shaping the cookies.
• Even Sizing: Use a cookie scoop to ensure all cookies are the same size for even baking.
• Room Temperature Butter: Use softened butter for a smoother dough.
• Make Ahead: The dough can be made a day in advance and stored in the refrigerator.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend for the cookies.
• Dairy-Free: Substitute dairy-free butter and chocolate chips.
• Peppermint Twist: Add 1/4 tsp peppermint extract to the dough for an extra minty flavor.
• White Chocolate Drizzle: Use white chocolate instead of semi-sweet for the topping.

Make a Healthier Version

• Whole Wheat Flour: Use whole wheat flour for added fiber.
• Less Sugar: Reduce the powdered sugar in the dough by half.
• Dark Chocolate: Use dark chocolate for the topping for a richer, less sweet option.
• Fresh Mint Garnish: Top with fresh mint leaves for a natural touch.

Closing for Easy Andes Mint Meltaway Cookies

These Easy Andes Mint Meltaway Cookies are more than just a dessert—they’re a celebration of flavor, simplicity, and the joy of sharing something special with loved ones. Whether you’re serving them at a holiday party or enjoying them as a sweet treat, these cookies are sure to impress. Don’t forget to let us know how your cookies turn out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions For Easy Andes Mint Meltaway Cookies

Can I make these cookies ahead of time?
Yes, you can bake the cookies and store them in an airtight container for up to 3 days. Add the chocolate drizzle before serving.

Can I freeze these cookies?
Absolutely! Freeze the baked cookies (without the topping) for up to 2 months. Thaw and add the chocolate drizzle before serving.

Can I use a different type of chocolate?
Yes, try milk chocolate, dark chocolate, or white chocolate for the drizzle.

Can I make these gluten-free?
Yes, use a gluten-free flour blend.

Can I add other flavors?
Yes, try adding a hint of almond extract or orange zest for a unique twist.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I make these vegan?
Yes, use plant-based butter, dairy-free chocolate, and a powdered sugar substitute.

What’s the best way to serve these cookies?
Serve at room temperature with a cup of hot cocoa or coffee.

These Easy Andes Mint Meltaway Cookies are a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Andes Mint Meltaway Cookie

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cookies:

• 1 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1/4 tsp salt

• 1/2 cup finely chopped Andes mints (or mint chocolate chips)

• For the Topping:

• 1/2 cup semi-sweet chocolate chips

• 1 tsp coconut oil (or shortening)

• Additional chopped Andes mints for garnish

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream Butter and Sugar: In a large bowl, beat the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix until combined.
• Add Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms. Fold in the chopped Andes mints.
• Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
• Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Prepare the Topping: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with additional chopped Andes mints.
• Let Set: Allow the chocolate to set before serving.