The combination of chocolate and mint is rich and refreshing
Easy one-pan dessert baked in a skillet
Perfect for serving with ice cream
Simple ingredients and quick preparation
Great for parties, holidays, or family desserts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
12–15 Andes mint candies, unwrapped and chopped
Directions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch oven-safe skillet.
In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract, mixing until well combined.
In another bowl, combine the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Fold in the chocolate chips.
Press the cookie dough evenly into the prepared skillet.
Bake for 18–22 minutes until the edges are golden and the center is just set.
Remove the skillet from the oven and immediately sprinkle the chopped Andes mint candies over the hot cookie.
Let the mints sit for 1–2 minutes until softened, then gently spread them across the surface if desired.
Allow the cookie to cool slightly before serving.
Servings and timing
Servings: 6–8 servings
Prep time: 10 minutes Bake time: 18–22 minutes Total time: about 30 minutes
Variations
Double chocolate mint skillet cookie Add 2 tablespoons cocoa powder to the dough for a richer chocolate flavor.
Mint chocolate chip version Mix chopped Andes mints directly into the dough along with the chocolate chips.
Ice cream skillet dessert Serve the warm cookie topped with vanilla ice cream and chocolate syrup.
Brownie-style mint skillet cookie Replace half the flour with cocoa powder to create a more fudgy, brownie-like texture.
Holiday mint cookie Add crushed peppermint candies on top along with the Andes mints for extra mint flavor.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 3 days.
To reheat, place the skillet in a 300°F (150°C) oven for about 8–10 minutes until warmed through.
Individual portions can also be reheated in the microwave for about 20–30 seconds.
For freezing, cut the cookie into slices, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I use a different type of pan?
Yes, if you do not have a skillet, you can bake the cookie in an 8-inch baking dish.
What are Andes mints?
Andes mints are layered chocolate candies with a smooth mint filling.
Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
How do I know when the cookie is done?
The edges should be golden while the center remains slightly soft.
Can I use milk chocolate chips?
Yes, milk chocolate chips can be used for a sweeter flavor.
Can I double the recipe?
Yes, simply bake it in a larger skillet such as a 10 or 12 inch skillet.
Why is my cookie dry?
Overbaking can cause the cookie to become dry, so remove it once the center is just set.
Can I add nuts?
Yes, chopped walnuts or pecans add a nice crunch to the cookie.
Do I have to spread the melted mints?
No, they will melt naturally on top and create a soft layer even without spreading.
What should I serve with this dessert?
Vanilla ice cream or whipped cream pairs perfectly with the warm cookie.
Conclusion
The Andes Mint Skillet Cookie is a warm, indulgent dessert that combines soft chocolate chip cookie dough with smooth melted mint chocolate. It’s quick to prepare, perfect for sharing, and ideal for serving straight from the skillet with a scoop of ice cream. This dessert is guaranteed to satisfy any chocolate and mint lover.
Andes Mint Skillet Cookie is a warm, gooey dessert made with soft chocolate chip cookie dough baked in a skillet and topped with melted Andes mint candies. This delicious Andes mint skillet cookie combines rich chocolate flavor with refreshing mint chocolate that melts into a smooth layer over the cookie. Perfect for sharing and easy to prepare, it’s a crowd-pleasing dessert best served warm with vanilla ice cream.
Author:Catherine
Prep Time:10 minutes
Cook Time:18–22 minutes
Total Time:30 minutes
Yield:6–8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips
12–15 Andes mint candies, unwrapped and chopped
Instructions
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch oven-safe skillet.
In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms.
Fold in the chocolate chips.
Press the cookie dough evenly into the prepared skillet.
Bake for 18–22 minutes, until the edges are golden and the center is just set.
Remove the skillet from the oven and immediately sprinkle the chopped Andes mint candies over the hot cookie.
Let the mints sit for 1–2 minutes until softened, then gently spread them across the surface if desired.
Allow the cookie to cool slightly before serving.
Notes
Do not overbake so the center remains soft and gooey.Andes mints melt quickly on the hot cookie and create a smooth mint chocolate topping.Use a cast iron skillet for the best texture and even baking.For extra flavor, sprinkle a few extra chocolate chips or mint candies on top before serving.Serve warm with vanilla ice cream or whipped cream for a classic dessert pairing.
