Desserts Recipes

Fudgy Andes Mint Cookies

Fudgy Andes Mint Cookies


I am a sucker for a great cookie, and when I find a tasty one – I can’t stop at just one! This Fudgy Andes Mint Cookies recipe is one where I have a difficult time stopping at just one. Whip up a batch and share with some friends, or take them to a function. They’re sure to be a hit because they are moist, chewy and with the perfect combination of chocolate and mint. Everything is better with chocolate right? This recipe is adapted from the Fudgy Brownie Cookies at Tasty Kitchen.

Fudgy Andes Mint Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 1 package Fudge Brownie Mix (18-21 oz Box)
  • 1-¼ cup All-purpose Flour
  • ¼ cups Packed Brown Sugar
  • 2 Eggs
  • ½ cups Butter, Melted And Cooled
  • 2 Tbs Water, Or More As Needed
  • 1 cup Andes Mint pieces + more for topping
  • Frosting-
  • ⅓ cup margarine
  • 4½ cups powdered sugar
  • ¼ cup milk
  • ½ tsp mint extract or almond extract (your choice)
  1. Whisk together brownie mix, flour, and sugar.
  2. Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water.
  3. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
  4. Fold in Andes Mint pieces
  5. Cover and refrigerate for 2 hours.
  6. Preheat oven to 350°, and grease cookie sheet.
  7. Drop heaping tablespoons of batter on the cookie sheet. Press down slightly, but don't flatten completely.
  8. Bake for 8-10 minutes.
  9. Remove from oven and allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.
  10. Frost cooled cookies with buttercream frosting.
  11. Buttercream frosting -
  12. With an electric mixer, beat butter until fluffy.
  13. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in the milk and extract.
  14. Slowly beat in the remaining powdered sugar, and additional milk if needed, to reach spreading consistency.
  15. Top cookies with more Andes Mint Pieces.

About the author

Emily Buys

Leave a Comment

Rate this recipe: