Ready to transform your dessert game with a touch of minty chocolate magic? Our roundup of 18 Delicious Andes Mints Recipes is your ticket to indulging in the creamy, dreamy flavors of Andes Mints in ways you’ve never imagined. From no-bake treats to decadent desserts, these recipes are perfect for home cooks looking to add a little sweetness to their repertoire. Dive in and discover your next favorite creation!
Andes Mints Chocolate Cake
Unleash your inner chocolatier with this Andes Mints Chocolate Cake—decadent layers meet a refreshing minty kick, no fancy skills needed.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1 cup granulated sugar (because life’s too short for less sweet)
- 1/2 cup unsweetened cocoa powder (Dutch-processed for that deep, dark magic)
- 1 tsp baking soda (freshness is key—check the date!)
- 1/2 tsp salt (I use sea salt for a subtle crunch)
- 1 large egg, room temp (trust me, it blends smoother)
- 1/2 cup buttermilk (full-fat for ultimate moisture)
- 1/2 cup vegetable oil (or melted coconut oil for a hint of tropics)
- 2 tsp vanilla extract (the real deal, no imitations)
- 1/2 cup boiling water (hotter the better to bloom the cocoa)
- 1 cup Andes Mints, chopped (reserve a few for garnish—eye candy matters)
Instructions
- Preheat oven to 350°F. Grease a 9-inch round pan—I line the bottom with parchment for foolproof release.
- Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. No lumps allowed!
- Add egg, buttermilk, oil, and vanilla. Mix until just combined—overmixing is the enemy of fluff.
- Carefully stir in boiling water. Batter will be thin; that’s your ticket to moist cake.
- Fold in chopped Andes Mints, saving a handful for the top. Distribute evenly for minty pockets.
- Bake for 30-35 minutes. Test with a toothpick—it should come out with a few crumbs, not wet.
- Cool in pan for 10 minutes, then transfer to a wire rack. Patience—it’s still cooking inside!
- Once cool, slice and garnish with reserved mints. A drizzle of melted chocolate? Yes, please.
Fluffy yet rich, each bite delivers chocolate intensity with cool mint surprises. Serve slightly warm with vanilla ice cream for a contrast that’ll have everyone begging for seconds.
Andes Mints Brownies
Viral on every dessert table, these Andes Mints Brownies are your next obsession. Melt-in-your-mouth layers of chocolate and mint—**boom**, instant crowd-pleaser.
Ingredients
- 1 cup unsalted butter (I swear by European-style for richer flavor)
- 2 cups granulated sugar (because we’re here for a good time)
- 4 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp vanilla extract (the real deal, no imitations)
- 1 cup all-purpose flour (scoop and level for perfection)
- 3/4 cup cocoa powder (Dutch-processed for that deep chocolate vibe)
- 1/2 tsp salt (balances the sweetness just right)
- 1 package Andes Mints (unwrapped and ready to melt hearts)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy lift-out.
- Melt butter in a microwave-safe bowl in 30-second bursts until fully liquid. Tip: Stir between bursts to prevent overheating.
- Whisk sugar into the melted butter until combined. Add eggs one at a time, whisking well after each.
- Stir in vanilla extract. Tip: A dash of espresso powder can deepen the chocolate flavor—optional but genius.
- Sift together flour, cocoa powder, and salt directly into the wet ingredients. Fold gently until just combined—no overmixing!
- Pour batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, until the edges pull away slightly. Tip: A toothpick should come out with moist crumbs, not clean.
- Immediately place Andes Mints over the hot brownies. Let sit for 5 minutes to melt, then spread into a glossy layer.
- Cool completely before slicing—patience rewards with clean cuts.
Perfectly fudgy with a crackly top, these brownies are a mint-chocolate dream. Serve chilled for a refreshing twist, or warm with vanilla ice cream for ultimate indulgence.
Andes Mints Cookies
Kick off your baking session with these Andes Mints Cookies—**bold**, **chocolaty**, and **unforgettable**. They’re the perfect blend of crisp edges and chewy centers, with a surprise minty layer that’ll have everyone asking for the recipe.
Ingredients
- 1 cup unsalted butter (I always go for European-style for that extra richness)
- 1 cup granulated sugar (because why not make it sweet?)
- 1 cup packed brown sugar (dark brown for a deeper flavor)
- 2 large eggs (room temp eggs blend smoother, trust me)
- 1 tsp pure vanilla extract (the real deal makes all the difference)
- 3 cups all-purpose flour (sifted once for fluffiness)
- 1 tsp baking soda (freshness is key—check the date)
- 1/2 tsp baking powder (for that perfect rise)
- 1/2 tsp salt (balances the sweetness)
- 1 package Andes Mints (unwrapped and chopped, because chunks > chips)
Instructions
- Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
- Cream together butter and both sugars until light and fluffy, about 3 minutes. Scrape the bowl halfway for even mixing.
- Beat in eggs one at a time, then vanilla. Tip: Room temp eggs prevent curdling.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to wet ingredients. Don’t overmix—stop when just combined.
- Fold in chopped Andes Mints. Tip: Reserve a handful to press on top before baking for extra minty pockets.
- Scoop dough onto parchment-lined baking sheets, 2 inches apart. Bake for 10-12 minutes until edges are golden but centers are soft. Tip: They’ll firm up as they cool.
- Let cookies cool on sheets for 5 minutes, then transfer to a wire rack. Patience pays off with the perfect texture.
Every bite delivers a **crunchy outside**, **gooey middle**, and **bursts of minty chocolate**. Serve them warm with a glass of cold milk or crumbled over vanilla ice cream for next-level indulgence.
Andes Mints Fudge
Elevate your dessert game with this Andes Mints Fudge—creamy, minty, and downright irresistible. Perfect for last-minute gifts or a sweet treat that’s ready in a flash.
Ingredients
- 3 cups semi-sweet chocolate chips (I swear by Ghirardelli for that melt-in-your-mouth quality)
- 1 can (14 oz) sweetened condensed milk (the secret to ultra-creamy fudge)
- 1 tsp pure vanilla extract (skip the imitation stuff)
- 1 cup Andes mints, chopped (plus extra for topping—because more is always better)
- Pinch of salt (to balance the sweetness)
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
- In a medium saucepan, combine chocolate chips and sweetened condensed milk. Heat over low, stirring constantly, until smooth—about 5 minutes. Tip: Keep the heat low to avoid scorching the chocolate.
- Remove from heat. Stir in vanilla extract and a pinch of salt until fully incorporated.
- Fold in chopped Andes mints, reserving a handful for topping. Tip: The heat from the mixture will slightly melt the mints, creating pockets of minty goodness.
- Pour the mixture into the prepared dish, spreading evenly with a spatula. Sprinkle reserved mints on top, pressing lightly to adhere.
- Chill in the refrigerator for at least 2 hours, or until set. Tip: For clean cuts, use a hot knife to slice the fudge.
Fudge should be firm yet creamy, with a rich chocolate flavor and cool mint finish. Try serving squares atop a scoop of vanilla ice cream for an extra decadent twist.
Andes Mints Cheesecake
Whip up this Andes Mints Cheesecake and watch it disappear faster than you can say ‘dessert’—creamy, minty, and downright irresistible.
Ingredients
- 1 1/2 cups graham cracker crumbs (I always crush mine extra fine for that perfect base)
- 1/3 cup melted butter (salted butter gives it that sweet-salty kick)
- 24 oz cream cheese, softened (room temp is key for a smooth filling)
- 3/4 cup sugar (granulated works best here)
- 3 large eggs (room temp eggs blend smoother)
- 1 tsp vanilla extract (pure vanilla for the win)
- 1 cup Andes mints, chopped (plus extra for garnish)
- 1/2 cup heavy cream (chilled, for whipping)
Instructions
- Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper for easy removal.
- Mix graham cracker crumbs and melted butter until combined. Press firmly into the pan’s bottom. Chill for 10 minutes to set.
- Beat cream cheese and sugar on medium until smooth. Tip: Scrape the bowl’s sides to ensure no lumps.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Fold in chopped Andes mints gently to distribute evenly.
- Pour filling over crust. Smooth the top with a spatula. Bake for 45-50 minutes until the center is just set.
- Cool in the oven with the door ajar for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours.
- Whip heavy cream to stiff peaks. Spread over cheesecake and garnish with extra Andes mints.
This cheesecake is a dream—silky with a crunch, and the minty chocolate bits are a surprise in every bite. Try serving it with a drizzle of chocolate sauce for extra decadence.
Andes Mints Ice Cream
Viral on every dessert lover’s feed, this Andes Mints Ice Cream blends creamy richness with a cool minty crunch. No churn, no fuss—just pure, indulgent magic.
Ingredients
- 2 cups heavy cream (cold, straight from the fridge for best whip)
- 1 can (14 oz) sweetened condensed milk (the secret to no-churn creaminess)
- 1 tsp pure peppermint extract (not imitation, trust me)
- 1 cup Andes mints, chopped (plus extra for topping, because why not?)
- Green food coloring (optional, but it’s all about that minty vibe)
Instructions
- In a large bowl, whip the heavy cream on high speed until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters first for quicker peaks.
- Gently fold in the sweetened condensed milk and peppermint extract until fully combined. Tip: Fold, don’t stir, to keep the mixture light and airy.
- Add a few drops of green food coloring if using, and fold until evenly colored. Tip: Start with less; you can always add more for a deeper hue.
- Stir in the chopped Andes mints, reserving some for garnish.
- Pour the mixture into a loaf pan or airtight container, smooth the top, and sprinkle with reserved mint pieces.
- Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight. Tip: For easier scooping, let it sit at room temp for 5 minutes before serving.
Rich, velvety, and studded with crunchy mint bits, this ice cream is a dream straight from the freezer. Serve in chocolate-dipped cones for an extra decadent twist.
Andes Mints Hot Chocolate
Dive into the ultimate cozy treat with this Andes Mints Hot Chocolate—rich, minty, and irresistibly smooth. Perfect for those chilly nights when only something decadent will do.
Ingredients
- 2 cups whole milk (trust me, the creaminess is worth it)
- 1/2 cup heavy cream (for that luxurious texture)
- 1/2 cup Andes mints, chopped (plus extra for garnish)
- 1/4 cup cocoa powder (I like Dutch-process for a deeper flavor)
- 1/4 cup granulated sugar (adjust if you like it less sweet)
- 1/2 tsp vanilla extract (the real deal, please)
- A pinch of salt (to balance the sweetness)
Instructions
- In a medium saucepan, combine the milk and heavy cream over medium heat. Warm until tiny bubbles form around the edges, about 5 minutes—don’t let it boil!
- Whisk in the cocoa powder, sugar, and salt until smooth. Tip: Sift the cocoa powder to avoid lumps.
- Add the chopped Andes mints and stir continuously until fully melted, about 2 minutes. Tip: Keep the heat low to prevent scorching.
- Remove from heat and stir in the vanilla extract. Tip: Adding vanilla off the heat preserves its flavor.
- Pour into mugs and top with extra chopped Andes mints for a festive touch.
Rich and velvety, this hot chocolate is a mint lover’s dream. Serve it with a candy cane stirrer for an extra holiday vibe or enjoy it as is for a simple, satisfying treat.
Andes Mints Pie
Craving a dessert that’s as luxurious as it is easy? This Andes Mints Pie blends creamy, minty layers with a chocolatey crunch—no baking required.
Ingredients
- 1.5 cups chocolate cookie crumbs (I always grab Oreos for that extra chocolate hit)
- 6 tbsp unsalted butter, melted (trust me, the unsalted lets you control the sweetness)
- 1.5 cups heavy cream (cold is key for perfect peaks)
- 1/4 cup powdered sugar (sift it to avoid lumps)
- 1 tsp peppermint extract (go for pure extract for that crisp mint flavor)
- 1 cup Andes mints, chopped (plus extra for garnish because why not?)
- 8 oz cream cheese, softened (room temp blends smoother)
Instructions
- Mix chocolate cookie crumbs with melted butter until it resembles wet sand. Press firmly into a 9-inch pie dish. Chill for 10 minutes to set.
- Beat heavy cream and powdered sugar on high until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters first for quicker peaks.
- In another bowl, beat cream cheese until smooth. Fold in peppermint extract and chopped Andes mints gently to keep the mixture light.
- Fold the whipped cream into the cream cheese mixture in two additions to maintain airiness. Spread over the chilled crust.
- Garnish with extra chopped Andes mints. Freeze for at least 4 hours, or until firm. Tip: Cover with plastic wrap to prevent freezer smells.
Unbelievably creamy with a refreshing mint kick, this pie is a showstopper. Serve slices with a drizzle of melted chocolate or a dollop of whipped cream for extra decadence.
Andes Mints Truffles
Outrageously easy and irresistibly creamy, these Andes Mints Truffles are your next dessert obsession. Melt, mix, chill—boom, you’re done.
Ingredients
- 1 cup heavy cream (go for the good stuff, it makes all the difference)
- 2 cups Andes mints, chopped (about 30 mints, and yes, snack on a few)
- 1 tbsp unsalted butter (room temp, because it blends smoother)
- 8 oz semi-sweet chocolate chips (I swear by Ghirardelli)
- 1 tsp peppermint extract (just a dash, unless you’re a mint fiend)
- 1/2 cup cocoa powder (for that final, fancy dusting)
Instructions
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer—watch closely, it happens fast.
- Pour the hot cream over the chopped Andes mints in a bowl. Let it sit for 2 minutes, then stir until smooth. Tip: If the mints aren’t fully melted, zap in the microwave for 10 seconds.
- Add the butter and peppermint extract to the mint mixture, stirring until the butter disappears.
- Fold in the chocolate chips until melted and the mixture is glossy. Tip: If needed, microwave for another 10 seconds to help melt stubborn chips.
- Cover the bowl and chill in the fridge for 2 hours, or until firm enough to scoop. Tip: Speed it up by popping it in the freezer for 30 minutes.
- Use a small scoop to form balls, then roll each in cocoa powder. Chill again for 10 minutes to set.
Zesty mint meets rich chocolate in these truffles, with a texture so smooth it’s like biting into a cloud. Serve them on a platter with extra cocoa dusting, or sneak them into your coffee for a minty surprise.
Andes Mints Cupcakes
These Andes Mints Cupcakes are your next obsession. Think rich chocolate base, creamy mint frosting, and a surprise inside—just like your favorite after-dinner treat.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup unsweetened cocoa powder (the darker, the better)
- 1 tsp baking soda (freshness matters—check the date!)
- 1/2 tsp salt (I use sea salt for a cleaner taste)
- 1 cup sugar (granulated works best here)
- 1 large egg (room temp eggs blend smoother)
- 1/2 cup buttermilk (full-fat for richness)
- 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
- 2 tsp vanilla extract (pure, not imitation)
- 1/2 cup boiling water (hotter is better for blooming the cocoa)
- 24 Andes mints (keep them cold until use)
- 1 cup heavy cream (chill the bowl and beaters for best peaks)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1 tsp peppermint extract (adjust to your minty preference)
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
- In another bowl, beat sugar, egg, buttermilk, oil, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Carefully stir in boiling water—the batter will be thin, but that’s perfect.
- Fill each liner 2/3 full and bake for 18-20 minutes, until a toothpick comes out clean.
- Cool cupcakes completely on a wire rack—patience prevents frosting meltdown.
- While cooling, unwrap Andes mints and cut each in half for the filling.
- Once cooled, carve a small hole in each cupcake and insert a mint half.
- For the frosting, whip heavy cream, powdered sugar, and peppermint extract to stiff peaks.
- Pipe or spread frosting onto each cupcake and top with the remaining mint halves.
Decadent doesn’t even begin to cover it. The cupcakes are moist with a deep chocolate flavor, the mint frosting is light yet rich, and the hidden Andes mint? Pure magic. Serve these chilled for an extra refreshing twist.
Andes Mints Pancakes
Wake up your taste buds with these decadent Andes Mints Pancakes—fluffy stacks infused with the cool, creamy essence of your favorite after-dinner mint.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for the fluffiest pancakes)
- 2 tbsp sugar (because life’s too short for unsweetened pancakes)
- 1 tsp baking powder (the secret to that perfect rise)
- 1/2 tsp baking soda (for that golden brown color)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 cup buttermilk (room temp is my go-to for smoother batter)
- 1 large egg (room temp, always)
- 2 tbsp melted butter (extra virgin olive oil works in a pinch, but butter is better here)
- 1/2 tsp vanilla extract (the good stuff, please)
- 1/2 cup chopped Andes Mints (plus extra for topping, because why not?)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined—lumps are okay! Overmixing is the enemy of fluffy pancakes.
- Gently fold in the chopped Andes Mints. Let the batter sit for 5 minutes; this lets the baking powder work its magic.
- Heat a non-stick skillet over medium heat (350°F if you’re using a griddle). Test the heat with a drop of water—it should sizzle but not smoke.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully and cook for another 1-2 minutes until golden brown. Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- Serve stacked high with extra Andes Mints on top. A drizzle of chocolate syrup takes it over the top.
Velvety soft with pockets of melted mint chocolate, these pancakes are a dream. Try serving them with a scoop of vanilla ice cream for an epic breakfast-dessert hybrid.
Andes Mints Waffles
Get ready to turn your breakfast into a decadent dessert with these Andes Mints Waffles. Grab your waffle iron and let’s make mornings magical.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for that perfect fluff)
- 1/4 cup cocoa powder (the darker, the better for that rich chocolate vibe)
- 1 tbsp sugar (because life’s sweet, but not too sweet)
- 1 tsp baking powder (the lift in every bite)
- 1/2 tsp salt (balances the chocolate like a dream)
- 1 cup milk (whole milk makes it creamy, but almond works too)
- 1 large egg (room temp eggs blend smoother, just saying)
- 2 tbsp melted butter (unsalted, so you control the salt)
- 1/2 tsp vanilla extract (pure vanilla for that authentic flavor)
- 1/2 cup Andes Mints, chopped (the star of the show, obviously)
Instructions
- Preheat your waffle iron to 375°F—this ensures a crispy exterior.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Tip: Sift the cocoa to avoid lumps.
- In another bowl, beat the egg, then mix in milk, melted butter, and vanilla extract. Tip: Melt the butter in 10-second bursts to prevent overheating.
- Pour the wet ingredients into the dry ingredients. Stir until just combined—overmixing leads to tough waffles.
- Fold in the chopped Andes Mints gently. Tip: Reserve a few pieces for topping after cooking.
- Lightly grease the waffle iron with butter or spray. Pour 1/2 cup batter onto the iron, close, and cook for 3-4 minutes until steam stops.
- Serve immediately with extra Andes Mints on top for that minty freshness.
Rich chocolate meets cool mint in every bite of these waffles. Try them with a scoop of vanilla ice cream for an over-the-top brunch treat.
Andes Mints Milkshake
Absolutely nobody can resist the creamy, minty bliss of this Andes Mints Milkshake—it’s like a liquid version of your favorite after-dinner mint, but way more fun.
Ingredients
- 2 cups vanilla ice cream (go for the full-fat version for that ultra-creamy texture)
- 1 cup whole milk (trust me, skim won’t give you the same richness)
- 1/2 cup Andes mints, chopped (plus extra for garnish because why not?)
- 1/4 cup chocolate syrup (the good, thick kind that drizzles like a dream)
- Whipped cream (because it’s not a milkshake without it)
Instructions
- Grab your blender and toss in the vanilla ice cream, whole milk, and chopped Andes mints.
- Blend on high for 30 seconds, or until everything is smooth and dreamy. Tip: If it’s too thick, add a splash more milk; too thin, throw in another scoop of ice cream.
- Drizzle the inside of your serving glass with chocolate syrup—this isn’t just for looks, it adds a chocolatey punch with every sip.
- Pour the milkshake into the prepared glass, leaving a little room at the top for whipped cream.
- Top with a generous swirl of whipped cream and a sprinkle of chopped Andes mints for that Instagram-worthy finish. Tip: For an extra chill, pop your glass in the freezer for 5 minutes before assembling.
- Serve immediately with a straw and a spoon—because you’ll want to tackle this beauty from all angles. Tip: For a grown-up twist, a splash of creme de menthe turns this into a boozy delight.
Now, this milkshake is all about that velvety texture and the cool, refreshing mint flavor that plays perfectly with the rich chocolate. Try serving it with a side of warm brownies for the ultimate indulgence.
Andes Mints Pudding
Viral desserts don’t get easier—or more decadent—than this. Andes Mints Pudding transforms your favorite after-dinner treat into a creamy, dreamy dessert that’s ready in minutes.
Ingredients
- 2 cups whole milk (the richer, the better for that velvety texture)
- 1/2 cup granulated sugar (I like to keep it sweet but not overpowering)
- 1/4 cup unsweetened cocoa powder (go for the good stuff—it makes a difference)
- 3 tbsp cornstarch (this is your thickening hero)
- 1/4 tsp salt (just a pinch to balance the sweetness)
- 1 tsp vanilla extract (pure vanilla for that deep flavor)
- 1/2 cup chopped Andes mints (plus extra for garnish—because why not?)
- 1 tbsp unsalted butter (room temp blends smoother)
Instructions
- In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until no lumps remain.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and bubbles, about 5-7 minutes. Tip: Don’t walk away—this is when it can burn.
- Remove from heat and stir in vanilla extract, chopped Andes mints, and butter until fully melted and smooth. Tip: The residual heat will melt everything perfectly.
- Pour the pudding into serving dishes and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours. Tip: Overnight chilling equals deeper flavor.
- Before serving, garnish with additional chopped Andes mints for that Instagram-worthy finish.
Lusciously creamy with a cool minty kick, this pudding is a chocolate lover’s dream. Serve it in fancy glasses for a dinner party or straight from the bowl for a midnight snack—no judgment here.
Andes Mints Mousse
Oozing with creamy decadence, this Andes Mints Mousse is your next dessert obsession. Bold flavors meet effortless elegance in every spoonful.
Ingredients
- 1 cup heavy cream (chilled, for peaks that hold)
- 1/2 cup powdered sugar (sifted, no lumps here)
- 1 tsp vanilla extract (pure, for that deep flavor)
- 1 cup Andes mints (chopped, reserve some for garnish)
- 4 oz cream cheese (softened, blendability is key)
Instructions
- In a large bowl, whip the heavy cream to stiff peaks, about 3 minutes. Tip: Chill your bowl and whisk first for faster peaks.
- Gently fold in the powdered sugar and vanilla extract until fully incorporated. Tip: Fold, don’t stir, to keep the air in.
- In a separate bowl, beat the cream cheese until smooth, about 2 minutes. Tip: Room temp cream cheese blends smoother.
- Combine the cream cheese mixture with the whipped cream, folding gently to maintain lightness.
- Fold in the chopped Andes mints, reserving a handful for topping.
- Divide the mousse into serving glasses and chill for at least 2 hours. Tip: Overnight chilling intensifies the mint flavor.
- Before serving, garnish with the reserved Andes mints.
Bursting with a velvety texture and a refreshing minty kick, this mousse is a showstopper. Serve in elegant glasses for a dinner party or enjoy straight from the bowl—no judgment here.
Andes Mints Bark
Elevate your dessert game with this Andes Mints Bark—**quick, no-bake**, and irresistibly chocolatey. Perfect for last-minute gifts or a sweet tooth attack.
Ingredients
- 12 oz semi-sweet chocolate chips (I swear by Ghirardelli for that smooth melt)
- 1 tbsp coconut oil (the secret to a glossy finish)
- 1 cup Andes mints, roughly chopped (because bigger chunks mean more joy)
- 1/2 tsp sea salt (flaky Maldon salt takes it over the top)
Instructions
- Line a baking sheet with parchment paper—**no sticking**, no fuss.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until **fully melted and smooth**—about 1.5 minutes total.
- Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 inch thick.
- Immediately sprinkle the chopped Andes mints over the chocolate, pressing them in lightly. Finish with a sprinkle of sea salt.
- Let the bark set at room temperature for 1 hour, or pop it in the fridge for 20 minutes if you’re impatient like me.
- Once set, break the bark into **irregular pieces** for that artisanal look.
Here’s the deal: **crunchy, minty, and just salty enough** to keep you coming back. Serve it on a cheese board for a sweet surprise, or pack it in cute bags for instant brownie points.
Andes Mints Donuts
Perfect for when you’re craving something sweet but want to keep it classy—these Andes Mints Donuts are a game-changer. They’re like your favorite coffee shop treat, but with a minty twist that’ll have you coming back for more.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for the fluffiest donuts)
- 1/2 cup granulated sugar (because life’s too short for less sweet)
- 1 tsp baking powder (the secret lift for your donuts)
- 1/2 tsp salt (just a pinch to balance the sweetness)
- 1/2 cup whole milk (room temp blends smoother)
- 1 large egg (room temp eggs mix better, trust me)
- 2 tbsp unsalted butter, melted (I use Kerrygold for that rich flavor)
- 1 tsp vanilla extract (the good stuff, none of that imitation)
- 1/2 cup Andes mints, chopped (because more is always better)
- 1 cup powdered sugar (for that perfect glaze)
- 2 tbsp milk (just enough to get the glaze to drizzle consistency)
Instructions
- Preheat your oven to 350°F. Grease a donut pan with butter or non-stick spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry. Stir until just combined—don’t overmix!
- Fold in the chopped Andes mints gently.
- Spoon the batter into the donut pan, filling each about 2/3 full.
- Bake for 10-12 minutes, until the edges are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar and milk until smooth. Dip each donut top into the glaze.
- Let the glaze set for a few minutes before serving.
Out of the oven, these donuts are light, fluffy, and packed with melty minty bits. The glaze adds just the right amount of sweetness, making them perfect for a fancy brunch or a midnight snack. Try serving them with a hot cup of coffee to really bring out the mint flavor.
Andes Mints Bread
Ever craved something sweet, minty, and utterly indulgent? This Andes Mints Bread is your answer—**moist, rich, and packed with chocolatey mint goodness**.
Ingredients
- 1 cup all-purpose flour (I swear by King Arthur for consistent results)
- 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
- 1 tsp baking soda (freshness is key—check the date!)
- 1/2 tsp salt (I use sea salt for a cleaner taste)
- 1 cup granulated sugar (organic cane sugar adds a nice depth)
- 1/2 cup unsalted butter, melted (let it cool slightly to avoid cooking the eggs)
- 2 large eggs (room temp blends smoother)
- 1 tsp vanilla extract (pure, not imitation—trust me)
- 1/2 cup buttermilk (full-fat for extra richness)
- 1 cup Andes mints, chopped (reserve a few for topping)
Instructions
- Preheat your oven to 350°F. Grease a 9×5 loaf pan and line with parchment paper for easy removal.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, mix sugar and melted butter until combined. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and buttermilk to the wet mix, starting and ending with dry. Fold in chopped Andes mints.
- Pour batter into the prepared pan. Top with reserved mint pieces for a bakery-worthy finish.
- Bake for 50-55 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
Best served warm, this bread boasts a **tender crumb and bursts of cool mint** in every bite. Try it toasted with a smear of butter for next-level decadence.
Conclusion
Unquestionably, this roundup of 18 Andes Mints recipes is a treasure trove for anyone with a sweet tooth! From decadent desserts to refreshing treats, there’s something for every occasion. We’d love to hear which recipes you try and adore—drop a comment below with your favorites. Don’t forget to share the sweetness by pinning this article on Pinterest for fellow chocolate lovers to discover!
