Andes Stuffed Cookies

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 simple and loaded with flavor – they are good right out of the oven. We hope you love this recipe as much as we do!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our 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!

Kitchen notes

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

How long do cookies last?

These cookies can be kept in an airtight container for up to four days in the refrigerator.

How can we reheat cookies?

These cookies are best enjoyed warm when the center is melty –
you can pop them in the microwave for 15 seconds to reheat.

Why do our Andes mints melt out of the cookies?

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.

Can we use different flavors of Andes Mints?

Yes—peppermint, cherry, toffee crunch, and mint cookie Andes all work beautifully and create fun variations.

Can we make these ahead of time?

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, good cookies – check out our Easy Oreo Stuffed Chocolate Chip CookiesThe Best Easy Chewy Sugar Cookies Ever Recipeand our German Chocolate Cookies Recipe!

You can find our cookie recipe archives here.

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Ingredients

• 16 oz chocolate chip cookie dough, one package refrigerated
• ⅓ cup unsweetened cocoa powder
• 18 Andes Mints
• ½ cup granulated sugar

Method

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
2. Add the cookie dough and cocoa powder to a large bowl or stand mixer fitted with a paddle attachment and mix until fully combined.
3. Use a medium (2 tablespoon) cookie scoop to portion out the dough and press it into a flat circle.
4. Add an Andes mint to the center and wrap the dough around it, pinching to seal.
5. Roll into a ball and then roll in sugar and place seam side down on the prepared baking sheet.
6. Bake for 8 to 10 minutes and allow the cookies to cool on the pan for 2 minutes before transferring to a wire rack.