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Dark Chocolate Andes Cookie Cups

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overhead of a dark chocolate cookie cup with another in the background


I have actually been baking up a storm! It’s great for me and for you, because I only have a few cookie recipes on my blog and I really wanted to offer you guys some amazing recipes to help you get through the upcoming holiday craze! All of the recipes I am sharing with you this week are very easy and of course delicious.  

three dark chocolate Andes cookie cups stacked

I am kicking it off with these Dark Chocolate Andes Mini Cookie Cups. This recipe combines my two favorite flavors, dark chocolate, and mint. Although I enjoy this combination year-round, it particularly hits home during Christmas.

Every year, my Dad would give me a box of Andes Mints in my stocking and it trumped all other Christmas candy I received. My love for mint chocolate is very deep and I never wanted to share. I have been dreaming about these Andes Cookie Cups for weeks now.

three chocolate mint cookie cups, one with a bite taken out

The base of the cookie is a soft, deep dark chocolate pudding cookie mixed with crushed Andes Mints. I baked these in a mini muffin pan and then pressed down the middle. The middle is filled with a dark chocolate ganache and topped with more Andes Mints. It’s double the chocolate and double the mint!

overhead of dark chocolate Andes cookie cups on the counter

This is seriously one of the best cookies I have ever made. The outside is crispy and the middle is soft and chewy. The recipe for the cookie is slightly adapted from my friend Ashton at Something Swanky.

closeup of a dark chocolate mint cookie cup

Dark Chocolate Andes Cookie Cups

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 Cookies


Soft dark chocolate pudding cookies mixed with crushed Andes Mints and a soft and chewy center made of dark chocolate ganache and topped with more Andes Mints.


  • 1 C (2 sticks) Unsalted butter
  • 1 C Light brown sugar
  • 3/4 C Granulated sugar
  • 2 Large eggs
  • 3 tsp Pure vanilla extract
  • 1/2 tsp Peppermint extract
  • 1 pk (3.4oz) Dark chocolate pudding mix
  • 1/4 C Hershey’s Dark chocolate cocoa powder
  • 2 1/4 C All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tbsp Milk
  • 2 C Andes mints, crushed

For the Ganache

  • 15 oz Dark chocolate chips
  • 1/2 C Heavy whipping cream
  • 10 Andres Mints for topping


  1. Preheat oven to 350° F. If you are not using a non-stick pan, it’s best to grease the mini muffin pan.
  2. Beat butter on medium speed until soft. For this recipe, you can use cold butter, it does not need to be at room temperature. You may have to stop the mixer and scrape it down a couple times.
  3. Add light brown sugar and sugar to butter and beat until light and fluffy. Add eggs and vanilla and peppermint extracts and continue to beat on medium speed until eggs are dissolved into sugar.
  4. Pour pudding mix and cocoa powder into eggs and sugar. Beat on low until all ingredients are incorporated.
  5. In a separate bowl, combine flour, baking soda and salt. Slowly add flour to batter and continue to beat on low speed. Dough will start to form and become very thick.
  6. Once all the flour has been added, pour in milk and increase to medium speed until milk is dissolved in the batter.
  7. Unwrap Andes mints. Cut with a sharp knife into small pieces. Add crushed Andes into dough.
  8. Spoon approximately two tablespoons of dough into a mini muffin pan. Bake at 350° F for 14-16 minutes.
  9. Remove from oven and allow to set for 5-10 minutes. Use a tart shaper, wrap the end in wax paper and gently press into the center of the cookie to form a cup.
  10. Allow cookies to set for another 10 minutes before removing from muffin tin. Allow to cool completely.

For the ganache

  1. Combine dark chocolate chips and heavy cream in a heatproof bowl. Fill a pot with about 1 inch of water, and heat on medium heat. Place heatproof bowl on top of simmering water.
  2. Allow chocolate to melt slightly and begin to whisk until heavy cream and melted chocolate are well mixed. Remove from heat and allow to cool slightly.
  3. Spoon ganache into cooled cookie cups.
  4. Unwrap Andes mints. Cut with a sharp knife into small pieces and sprinkle on top of ganache.
  5. Allow the ganache to set for an hour or more.


The longer you let the ganache settle, the better. The ganache will never harden completely, but it will set to the consistently of the inside of a truffle.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American


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