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Some cookies feel like a hug from the oven, and these Delish Andes Mint Chocolate Cookies are exactly that—soft, deeply chocolatey, and finished with that unmistakable cool whisper of mint. The chocolate base bakes up tender and just a touch chewy, and when the warm cookies meet those little green-striped mints, they melt into a glossy, swirly top that sets softly as the kitchen air cools. It’s the kind of cookie that makes the house smell like a candy shop on a snow day. Honestly, even the crinkle of the foil wrappers feels festive.

We make these when the weather dips or when the week’s felt too loud. My husband jokes that the sound of the mint wrappers is his “baking bell”—as soon as he hears that gentle crinkle, he pops into the kitchen with the kids trailing behind, each asking if they can be the one to place a mint on top. Our dog has learned the pattern too: oven door opens, sweet cocoa scent floats out, and he sits patiently right by the warmest corner, tail sweeping the floor in slow, hopeful arcs. You know those days when a half-drunk cup of coffee goes cold by the mixer? That’s this recipe for me: cozy chaos, little hands asking to “help,” and the kind of outcome that makes it all worthwhile.

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MORE OF OUR FAVORITE…

On a slow Saturday, sunlight falls across the counter, and the radio hums in the background. My daughter always claims the job of unwrapping the mints, though she snacks on every third one—occupational hazard. My husband leans on the counter, telling a story from the week, and we find ourselves laughing in that soft, easy way that happens when the house is warm and the stakes are low. The cookies come out puffed and fragrant, like little chocolate pillows, and when the mints melt on top, the swirl turns shiny and smooth, the color like a winter sweater. I’ll admit, the first cookie rarely makes it to a plate. It’s passed from person to person, still warm, edges tender, the minty top softly tugging with each bite.

Why You’ll Love This Delish Andes Mint Chocolate Cookies

– They smell like the holidays even when it’s only Tuesday—deep cocoa notes with that cool peppermint whisper.
– The texture is everything: soft centers, gentle chew at the edge, and a light sheen of melty mint that sets just enough.
– They’re a quiet kind of fancy. No fuss, but they look bakery-pretty with those swirls.
– Perfect for family bake nights: unwrapping mints is a job kids love, and the crinkle of the wrappers feels like part of the ritual.
– Cozy payoff with minimal effort—ideal when you’re craving something special without turning the kitchen upside down.

Slow Moments

I like to pause at the part where the mints start to slump into gloss. There’s this second where the chocolate is fragrant and the mint blushes under the warmth, and I just stand there, letting the steam fog my glasses. The dog gives an approving sniff. My son usually drifts in with a book, perches on the stool, and asks for “one with extra swirl.” We all have our preferences. I like the edges barely set, my husband goes for the ones that cooled longer, and the kids pick the prettiest tops like they’re choosing marbles.

There’s always at least one cookie that doesn’t want to be picture-perfect—maybe it cracked or the mint slid a bit off-center. Those are the ones I nibble standing at the counter, the kind of imperfect that tastes the best. Cold glass of milk, a soft playlist, and the slow tap of rain on the window—suddenly, everything feels manageable. Cookies do that. They gather all the scattered edges of a day and tuck them in.

Time-Saving Hacks

– Unwrap the mints ahead of time and keep them in a jar. It saves your busy brain later, and the jar makes the counter look cheerful.
– A small scoop keeps the cookies uniform so they bake evenly and nobody argues about who got the biggest one (kidding, sort of).
– Chill the dough if the kitchen is warm. It helps the cookies bake up with that soft center you’re after.
– Make a double batch and freeze dough portions. They bake beautifully from frozen—just give them a touch more time.
– Line your sheet with parchment. Less cleanup, more cookie-eating.
– And honestly, when you can, don’t rush the cooling. The mint sets into that satiny finish if you let it rest.

Serving Ideas

– Warm from the oven with a glass of cold milk or almond milk—pure, simple comfort.
– With coffee or peppermint tea on a quiet afternoon; the mint blooms with the steam.
– Turn them into mini ice cream sandwiches with vanilla or peppermint stick ice cream for an easy dessert that looks fancy without trying.
– Crumble one over yogurt with a few berries when you want a little sweet crunch to brighten breakfast.
– For movie night, serve with hot cocoa—let the cookies do double duty as dunkers.

Tips & Mistakes

I’ve learned a few gentle lessons over the years. Overbaking is the easiest way to lose that soft, tender center. Pull them when the edges look set and the centers still have a hint of softness—they’ll settle into perfection as they cool. On the flip side, if you rush the mint, it can slide right off. Let the cookies settle a moment before you nudge the swirl; a tiny pause works wonders.

There was a batch where I tried stacking the cookies while the tops were still glossy. Don’t be me. They ended up with little polka-dot kisses from each other. Cute, but not what I intended. Also, if your kitchen is warm, keep the mints out of direct sunlight; they’re happier when they stay cool and melt only when they’re supposed to.

Storage Tips

I slip cooled cookies into a tin with a sheet of parchment between layers. They keep their shine and stay soft for days. If you like them a touch gooier the next day, a brief sit near a warm mug of tea brings the mint back to that velvety place. For longer storage, freeze in a zip bag, then let them come to room temp when the craving hits—still lovely with morning coffee. A little trick I lean on: tuck a plain slice of bread into the tin to help keep them tender. Not glamorous, but it works.

Variations and Substitutions

I’ve played with a few twists that we love:
– A pinch of espresso powder brings out the cocoa without turning the cookies into coffee.
– A whisper of orange zest in the dough gives a bright, wintry lift that cozies up so well with the mint.
– If you’re a dark chocolate person, swap in a deeper cocoa or press a few extra chocolate pieces into the tops before the mint goes on.
– For a gentler mint note, try using half a mint per cookie. It’s subtle and perfect for folks who like balance over bold.
– A sprinkle of flaky sea salt on the glossy tops adds a little sparkle and makes the chocolate sing.
– We’ve had good luck using a reliable gluten-free flour blend for friends who need it; the texture stays soft and happy.

Frequently Asked Questions

I can’t have gluten… will this still work?

Absolutely. Swap soy sauce for tamari or coconut aminos. It keeps the same comforting balance—I often do this for family dinners.

Do I have to peel the pineapple first?

Yes—the peel is too tough. Once it’s gone, the inside is tender and sweet, which is exactly what you want here.

Can I use canned pineapple instead of fresh?

You can. Drain it well; it’s not quite as bright as fresh, but it brings a gentle sweetness when you’re in a pinch.

How sweet is this? Can I tone it down?

Of course. Use a bit less sugar, or try honey or maple syrup. I often adjust depending on the season or time of day.

What if I skip the sesame oil?

That’s fine. You’ll miss a gentle toasty depth, but it remains a warm, comforting dish without it.

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Delish Andes Mint Chocolate Cookies