18 Delicious Andes Mints Recipes for Sweet Lovers

Now, who can resist the rich, minty allure of Andes Mints? Whether you’re a seasoned baker or just love to indulge in sweet treats, our roundup of 18 Delicious Andes Mints Recipes is your ticket to dessert heaven. From no-bake delights to decadent cakes, these recipes promise to satisfy your sweet tooth and inspire your next kitchen adventure. Let’s dive into the minty goodness!

Andes Mints Chocolate Chip Cookies

Kick your cookie game up a notch with these Andes Mints Chocolate Chip Cookies—think gooey, minty, chocolatey perfection in every bite.

Ingredients

• 1 cup unsalted butter, softened (room temp for best mix)
• 1 cup granulated sugar (for that crisp edge)
• 1 cup packed brown sugar (adds chewiness)
• 2 large eggs (bring to room temp)
• 1 tsp vanilla extract (pure for best flavor)
• 3 cups all-purpose flour (spoon & level to avoid dense cookies)
• 1 tsp baking soda (freshness matters)
• 1/2 tsp baking powder (for lift)
• 1 tsp salt (balances sweetness)
• 2 cups Andes mints, chopped (keep some chunks for gooey pockets)
• 1 cup semi-sweet chocolate chips (or mix with dark for depth)

Instructions

1. Preheat oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. Cream butter and both sugars until light and fluffy, about 3 mins—don’t rush this step.
3. Beat in eggs one at a time, then vanilla, scraping bowl as needed.
4. Whisk flour, baking soda, baking powder, and salt in a separate bowl—sift if lumpy.
5. Gradually mix dry into wet ingredients until just combined—overmixing = tough cookies.
6. Fold in Andes mints and chocolate chips—save some for topping.
7. Scoop 2-tbsp balls onto parchment-lined baking sheets, 2 inches apart.
8. Bake for 9-11 mins until edges are golden but centers are soft—they’ll firm up.
9. Cool on sheets for 5 mins, then transfer to wire racks—patience pays off.

Look for that crackly top with melty mint and chocolate bits. Serve warm with a cold glass of milk or crumble over ice cream for next-level dessert vibes.

Andes Mints Brownies

Craving a chocolatey treat that’s easy to whip up? These Andes Mints Brownies are your next obsession—rich, fudgy, and topped with a minty chocolate layer that’s irresistible.

Ingredients

• 1 cup unsalted butter, melted (or use half butter, half oil for fudgier texture)
• 2 cups granulated sugar
• 4 large eggs, room temperature (for smoother batter)
• 1 tsp vanilla extract
• 1 cup all-purpose flour, sifted (prevents lumps)
• 3/4 cup cocoa powder, unsweetened
• 1/2 tsp salt
• 1 cup Andes mints, chopped (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together melted butter and sugar until fully combined. Tip: The mixture should look glossy.
3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
4. Sift in flour, cocoa powder, and salt. Fold gently until just combined—overmixing leads to tough brownies.
5. Fold in chopped Andes mints, reserving a handful for topping.
6. Pour batter into prepared pan, smoothing the top with a spatula. Sprinkle reserved mints on top.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tip: Don’t overbake; brownies continue to set as they cool.
8. Let cool completely in pan before lifting out and slicing. Tip: For clean cuts, use a hot knife.

What makes these brownies stand out? The crackly top gives way to a dense, fudgy center, while the Andes mints add a cool, creamy contrast. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert.

Andes Mints Hot Chocolate

Zesty and indulgent, this Andes Mints Hot Chocolate is your ticket to a cozy night in. Whip up this creamy, minty delight in minutes—perfect for those sweet tooth cravings.

Ingredients

• 2 cups whole milk (for creaminess, or substitute with almond milk)
• 1/2 cup heavy cream (skip for a lighter version)
• 1/2 cup Andes mints, chopped (plus extra for garnish)
• 2 tbsp cocoa powder (unsweetened for depth)
• 1/4 cup sugar (adjust to sweetness preference)
• 1/2 tsp vanilla extract (pure for best flavor)
• Pinch of salt (to balance sweetness)

Instructions

1. Heat milk and heavy cream in a saucepan over medium heat until steaming, about 3-4 minutes—do not boil.
2. Whisk in cocoa powder, sugar, and salt until fully dissolved, about 1 minute.
3. Add chopped Andes mints and vanilla extract, stirring constantly until mints melt completely, about 2 minutes.
4. Pour into mugs and garnish with extra chopped Andes mints on top.
5. Serve immediately for the best texture and warmth.

Fluffy and rich, this hot chocolate boasts a velvety texture with a refreshing mint kick. Drizzle with melted chocolate or top with whipped cream for an extra decadent twist.

Andes Mints Cheesecake

Perfect for mint lovers, this Andes Mints Cheesecake combines creamy richness with a refreshing kick. Layer upon layer of chocolate and mint will have you coming back for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any cookie crumbs for variation)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted (microwave in 10-second bursts to avoid burning)
• 24 oz cream cheese, softened to room temperature for smoother blending
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup Andes mints, chopped (freeze for 10 minutes for easier chopping)
• 1/2 cup heavy cream
• Green food coloring, optional (add drop by drop to achieve desired shade)

Instructions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water seepage.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool.
3. Beat cream cheese and 3/4 cup sugar on medium until smooth. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Add eggs one at a time, then vanilla, blending well after each. Fold in chopped Andes mints gently.
5. Pour filling over crust. Place pan in a larger baking dish. Fill the dish with hot water halfway up the pan’s sides. Bake for 55-60 minutes until the center is slightly jiggly.
6. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour to prevent cracking.
7. Refrigerate for at least 4 hours, preferably overnight. Before serving, whip heavy cream to stiff peaks and pipe on top. Add a few Andes mints for garnish.

Fluffy, creamy, and packed with minty chocolate bits, this cheesecake is a showstopper. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Andes Mints Ice Cream

Viral on social media, this Andes Mints Ice Cream is your next must-make dessert. Creamy, minty, and loaded with chocolatey chunks—it’s a frozen dream come true.

Ingredients

• 2 cups heavy cream (chilled for best results)
• 1 cup whole milk (substitute with almond milk for a lighter version)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp peppermint extract (or 2 tsp if you love extra minty flavor)
• 1 cup Andes mints, chopped (reserve some for topping)
• Pinch of salt (enhances all flavors)

Instructions

1. In a large bowl, whisk together heavy cream, milk, sugar, peppermint extract, and salt until sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes.
3. Five minutes before churning ends, add the chopped Andes mints to the ice cream maker for even distribution.
4. Transfer the ice cream to a freezer-safe container, sprinkle reserved mint pieces on top, and freeze for at least 4 hours or until firm.

This ice cream boasts a velvety texture with bursts of chocolate mint in every scoop. Try serving it between two chocolate cookies for an epic ice cream sandwich.

Andes Mints Fudge

You’ve got a sweet tooth that won’t quit? Whip up this Andes Mints Fudge—it’s creamy, minty, and downright irresistible. No baking required, just melt, mix, and chill for a dessert that’s as easy as it is delicious.

Ingredients

– 3 cups semi-sweet chocolate chips (high-quality for smoother melt)
– 1 can (14 oz) sweetened condensed milk (don’t sub with evaporated milk)
– 1 tsp vanilla extract (pure for best flavor)
– 1 cup Andes mints, chopped (plus extra for topping)
– Pinch of salt (enhances chocolate flavor)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. Combine chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted—about 2 minutes total.
3. Stir in vanilla extract and a pinch of salt until smooth. Fold in chopped Andes mints, reserving some for topping.
4. Pour the mixture into the prepared dish, spreading evenly with a spatula. Sprinkle reserved mints on top, pressing lightly to adhere.
5. Chill in the refrigerator for at least 2 hours, or until firm. For quicker setting, place in the freezer for 1 hour.
6. Lift the fudge out using the parchment overhang. Cut into 1-inch squares with a sharp knife, wiping the blade between cuts for clean edges.

Smooth, rich, and packed with minty chunks, this fudge is a crowd-pleaser. Stack squares on a platter for a party, or wrap individually for sweet little gifts.

Andes Mints Truffles

Elevate your dessert game with these Andes Mints Truffles—creamy, minty, and downright irresistible. Perfect for last-minute guests or a sweet solo treat.

Ingredients

• 1 cup Andes Mints, chopped (or use pre-chopped for ease)
• 8 oz cream cheese, softened (full-fat for best texture)
• 2 cups semi-sweet chocolate chips (high-quality melts smoother)
• 1 tbsp coconut oil (helps thin the chocolate for dipping)
• 1 tsp peppermint extract (adjust to taste)

Instructions

1. In a medium bowl, mix chopped Andes Mints and softened cream cheese until fully combined. Tip: Use a hand mixer for a smoother consistency.
2. Roll the mixture into 1-inch balls and place on a parchment-lined tray. Freeze for 30 minutes to firm up. Tip: Wet your hands slightly to prevent sticking.
3. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Stir in peppermint extract. Tip: Don’t overheat the chocolate to avoid seizing.
4. Using a fork, dip each frozen ball into the melted chocolate, tapping off excess. Return to the tray and chill until set, about 15 minutes.

Zesty mint meets rich chocolate in these bite-sized delights. Serve them chilled for a refreshing crunch or slightly warmed for a gooey center. Either way, they’re a crowd-pleaser.

Andes Mints Cupcakes

Absolutely irresistible, these Andes Mints Cupcakes blend rich chocolate and cool mint in a bite-sized treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup cocoa powder (use dark for depth)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt (fine sea salt blends better)
• 1 cup sugar (granulated, or sub half with brown sugar for moisture)
• 1/2 cup buttermilk (room temp to avoid curdling)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temp for even mixing)
• 1 tsp vanilla extract (pure for flavor)
• 1/2 cup boiling water (enhances cocoa flavor)
• 12 Andes mints (unwrapped, plus extra for garnish)
• 1 cup heavy cream (chilled, for whipped topping)
• 2 tbsp powdered sugar (adjust to sweetness preference)
• 1/2 tsp peppermint extract (adjust to taste)

Instructions

1. Preheat oven to 350°F (175°C). Line a cupcake pan with 12 liners.
2. In a large bowl, whisk flour, cocoa powder, baking soda, and salt until no lumps remain.
3. Add sugar, buttermilk, oil, egg, and vanilla to dry ingredients. Mix until just combined.
4. Carefully stir in boiling water; batter will be thin. Pour into liners, filling each 2/3 full.
5. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a rack.
6. While cupcakes cool, place Andes mints in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
7. Dip the top of each cupcake into melted mints, twisting for full coverage. Let set for 10 minutes.
8. Whip heavy cream, powdered sugar, and peppermint extract to stiff peaks. Pipe onto cupcakes.
9. Garnish with chopped Andes mints. Serve immediately or chill until ready to enjoy.

These cupcakes boast a moist, fluffy texture with a bold chocolate base, topped with a silky mint glaze and airy whipped cream. For a festive twist, drizzle with extra melted mints or sprinkle with crushed candy canes during the holidays.

Andes Mints Pie

Slice into this Andes Mints Pie and watch the layers of chocolate and mint magic unfold. Perfect for those who love a dessert that’s as fun to make as it is to eat.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (or any chocolate sandwich cookies, crushed)
• 1/3 cup unsalted butter, melted (plus extra for greasing)
• 1 cup heavy cream (chilled for best results)
• 8 oz cream cheese, softened (room temperature blends smoother)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tsp peppermint extract (adjust to taste)
• 1 cup Andes mints, chopped (plus extra for garnish)
• 1/2 cup semi-sweet chocolate chips (melted for drizzle)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter.
2. Mix chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom and up the sides of the pie dish.
3. Bake the crust for 10 minutes, then cool completely on a wire rack. Tip: This prevents sogginess.
4. In a large bowl, beat heavy cream until stiff peaks form. Set aside.
5. In another bowl, blend cream cheese, powdered sugar, and peppermint extract until smooth. Fold in the whipped cream gently to keep it airy.
6. Stir in chopped Andes mints, then spread the filling over the cooled crust. Chill for at least 4 hours, or overnight for best texture.
7. Melt semi-sweet chocolate chips and drizzle over the pie. Garnish with extra Andes mints before serving. Tip: Use a piping bag for neat drizzles.

Velvety smooth with a crunchy base, this pie is a mint chocolate lover’s dream. Serve chilled with a sprinkle of sea salt for an extra flavor pop.

Andes Mints Pancakes

Boldly start your morning with these decadent Andes Mints Pancakes—fluffy stacks infused with the classic chocolate-mint duo, guaranteed to wake up your taste buds.

Ingredients

• 1 cup all-purpose flour (for lighter pancakes, swap half with cake flour)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 tsp vanilla extract (pure extract for best flavor)
• 1/2 cup chopped Andes mints (plus extra for garnish)
• 1/4 cup chocolate chips (optional, for extra chocolatey bites)

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; lumps are okay.
4. Fold in the chopped Andes mints and chocolate chips, if using. Let the batter rest for 5 minutes.
5. Heat a non-stick skillet over medium heat (350°F if using an electric griddle). Lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden brown.
8. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Get ready for pancakes that are irresistibly fluffy with pockets of melted minty chocolate. Serve stacked high with a drizzle of chocolate syrup and a sprinkle of extra Andes mints for that Instagram-worthy breakfast.

Andes Mints Waffles

Here’s how to turn your breakfast into a decadent dessert with Andes Mints Waffles. Hit that sweet spot between morning fuel and midnight craving.

Ingredients

• 1 cup all-purpose flour (for fluffier waffles, use cake flour)
• 1 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk for richness, or any plant-based alternative)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 tsp vanilla extract (pure for best flavor)
• 1/2 cup chopped Andes mints (plus extra for topping)
• Non-stick cooking spray (for the waffle iron)

Instructions

1. Preheat your waffle iron to 375°F. A hot iron ensures crispy edges.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Add milk, egg, melted butter, and vanilla extract to the dry ingredients. Stir until just combined; lumps are okay.
4. Fold in the chopped Andes mints gently to distribute evenly.
5. Spray the waffle iron with non-stick cooking spray before pouring the batter.
6. Cook for 3-4 minutes or until the waffles are golden brown and crisp. Avoid peeking too early to prevent sticking.
7. Serve immediately, topped with extra Andes mints that’ll melt slightly from the heat.

Velvety with a crunch, these waffles bring a minty freshness that’s irresistible. Try drizzling with chocolate syrup or pairing with vanilla ice cream for an over-the-top treat.

Andes Mints Milkshake

Perfect for mint chocolate lovers, this Andes Mints Milkshake blends creamy coolness with a rich chocolatey crunch. Grab your blender—it’s shake time!

Ingredients

• 2 cups vanilla ice cream (softened for easier blending)
• 1 cup whole milk (or almond milk for a lighter version)
• 1/2 cup Andes mints (chopped, plus extra for garnish)
• 1 tbsp chocolate syrup (for drizzling inside the glass)
• Whipped cream (optional, for topping)

Instructions

1. Drizzle chocolate syrup inside a tall glass, creating a decorative pattern. Set aside.
2. Add vanilla ice cream, whole milk, and chopped Andes mints to the blender. Secure the lid.
3. Blend on high speed for 30 seconds, or until smooth and creamy. Pause to scrape down the sides if needed.
4. Pour the milkshake into the prepared glass, filling it to the top.
5. Top with whipped cream and a sprinkle of chopped Andes mints for extra crunch.
6. Serve immediately with a straw and a spoon for the full experience.

Creamy, minty, and irresistibly chocolatey, this milkshake is a dessert dream. Try rimming the glass with crushed cookies for an added texture surprise.

Andes Mints Cake

Hit your dessert game with this Andes Mints Cake—decadent layers, cool minty freshness, and a chocolatey punch that’ll have everyone begging for the recipe.

Ingredients

• 1 box chocolate cake mix (or your favorite homemade recipe)
• 1 cup water (use coffee for deeper flavor)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 large eggs (room temperature for best results)
• 1 tsp peppermint extract (adjust to taste)
• 1 cup Andes mints, chopped (plus extra for garnish)
• 1 can chocolate frosting (or homemade buttercream)
• Green food coloring (optional, for festive flair)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine cake mix, water, oil, eggs, and peppermint extract. Beat on medium speed for 2 minutes until smooth.
3. Fold in chopped Andes mints gently to distribute evenly.
4. Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Tint the chocolate frosting with green food coloring if desired. Spread between layers and over the top and sides of the cake.
7. Garnish with additional chopped Andes mints on top for a minty finish.

Cool and creamy meets rich and chocolatey in every bite. Serve chilled for an extra refreshing twist or pair with a hot cup of coffee to balance the sweetness.

Andes Mints Chocolate Bark

Here’s how to whip up Andes Mints Chocolate Bark that’ll steal the show at any gathering. Hit the kitchen and let’s get melting!

Ingredients

• 2 cups semi-sweet chocolate chips (high-quality for smoother melt)
• 1 cup Andes mints, chopped (keep some whole for topping)
• 1 tbsp coconut oil (helps with smoothness)
• Sea salt flakes (a pinch for that sweet-salty kick)

Instructions

1. Line a baking sheet with parchment paper; set aside.
2. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted (about 1.5 minutes total).
3. Pour melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4-inch thick.
4. Immediately sprinkle chopped Andes mints over the chocolate, pressing lightly to adhere. Add whole mints for decoration.
5. Finish with a sprinkle of sea salt flakes for contrast.
6. Chill in the refrigerator for at least 30 minutes, or until firm.
7. Once set, break into pieces by hand for a rustic look or cut with a knife for cleaner edges.

Look at that glossy finish and those minty bits peeking through! The bark snaps cleanly, offering a rich chocolate base with cool mint bursts. Serve on a platter at your next party or package in cute bags for edible gifts.

Andes Mints Pudding

Snag this Andes Mints Pudding recipe for a decadent dessert that’s as easy to make as it is to devour. Perfect for mint chocolate lovers, it’s a creamy, dreamy treat that’ll have everyone asking for seconds.

Ingredients

• 2 cups whole milk (for richness, but 2% works)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1/4 cup cornstarch (for thickening)
• 1/4 tsp salt (to balance sweetness)
• 1 tsp peppermint extract (or more for extra minty flavor)
• 1 cup Andes mints, chopped (plus extra for garnish)
• 1 tbsp unsalted butter (for a silky finish)

Instructions

1. In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until no lumps remain.
2. Heat the mixture over medium heat, stirring constantly, until it thickens to a pudding consistency, about 5-7 minutes.
3. Remove from heat and stir in peppermint extract, chopped Andes mints, and butter until smooth and fully incorporated.
4. Pour the pudding into serving dishes and chill in the refrigerator for at least 2 hours, or until set.
5. Garnish with additional chopped Andes mints before serving for an extra chocolatey touch.

Zesty mint meets rich chocolate in this velvety pudding, creating a dessert that’s both refreshing and indulgent. Serve it in mini mason jars for a cute, portable treat or layer it with crushed cookies for a deconstructed mint chocolate pie vibe.

Andes Mints Mousse

You won’t believe how easy it is to whip up this Andes Mints Mousse—creamy, dreamy, and packed with that iconic mint-chocolate flavor.

Ingredients

• 1 cup heavy cream (chill for best results)
• 1/2 cup Andes mints, chopped (plus extra for garnish)
• 1/4 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp peppermint extract (adjust to taste)

Instructions

1. In a large bowl, whip the heavy cream on high speed until soft peaks form, about 3 minutes.
2. Gently fold in the powdered sugar, vanilla extract, and peppermint extract until fully combined.
3. Add the chopped Andes mints to the mixture, reserving a few pieces for garnish.
4. Continue to fold until the mints are evenly distributed and the mixture is smooth.
5. Divide the mousse into serving glasses and chill in the refrigerator for at least 1 hour to set.
6. Before serving, garnish with the reserved chopped Andes mints for an extra pop of flavor and texture.

Velvety smooth with a refreshing minty kick, this mousse is a showstopper. Serve it in elegant glasses for a dinner party or enjoy it straight from the bowl—no judgment here.

Andes Mints Donuts

Perfect for mint chocolate lovers, these Andes Mints Donuts are a game-changer. Bake them fresh and drizzle with melted Andes mints for a decadent treat that’s irresistibly smooth.

Ingredients

• 1 cup all-purpose flour (sifted for lighter donuts)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature blends better)
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup Andes mints, chopped (plus extra for topping)
• 1/2 cup powdered sugar (for glaze, sift to avoid lumps)
• 2 tbsp heavy cream (adjust for desired glaze thickness)

Instructions

1. Preheat your oven to 350°F and grease a donut pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In another bowl, mix milk, egg, melted butter, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring until just mixed; fold in chopped Andes mints.
5. Pipe or spoon the batter into the donut pan, filling each mold 2/3 full.
6. Bake for 10-12 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes.
7. For the glaze, melt remaining Andes mints with heavy cream over low heat, stirring until smooth.
8. Dip each cooled donut into the glaze, then top with additional chopped mints if desired.

Light and fluffy with a crisp minty glaze, these donuts are a dream. Serve them with a cold glass of milk or crumble over ice cream for an extra indulgent dessert.

Andes Mints Bread

Viral on social media for all the right reasons, this Andes Mints Bread is your next baking obsession. Whip up this decadent treat that combines the classic chocolate-mint duo in a soft, irresistible loaf.

Ingredients

• 1 3/4 cups all-purpose flour (spooned & leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free baking)
• 1 tsp baking soda (fresh for best rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup granulated sugar (can sub with coconut sugar for a healthier twist)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla extract (the real deal, not imitation)
• 1 cup buttermilk (shake well before measuring)
• 1 cup Andes mints, chopped (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan or line with parchment paper for easy removal.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
3. In another bowl, beat sugar, oil, eggs, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined—overmixing leads to tough bread.
5. Fold in the chopped Andes mints gently, saving a handful for the top.
6. Pour the batter into the prepared loaf pan and sprinkle the reserved mints on top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Kick your dessert game up a notch with this Andes Mints Bread—its moist crumb and bursts of minty chocolate make it a showstopper. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Savor the sweetness of our roundup, ’18 Delicious Andes Mints Recipes for Sweet Lovers,’ perfect for adding a minty twist to your treats. Whether you’re a baking novice or a dessert pro, there’s something here to delight your taste buds. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy baking!