Andes Candies Mint Thumbprints

Andes Candies Mint Thumbprints

  • Difficulty: easy
  • Print


  • 1 cup butter
  • 1 cup powdered sugar
  • 1 1/2 teaspoons peppermint extract
  • 2 egg yolks
  • Green food coloring (Use until you get the color desired. I use AmeriColor soft gel paste and just give the batter a couple quick zig zags of color)
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Filling
  • 3/4 cup dark chocolate chips
  • 3 tablespoons heavy whipping cream
  • 3 tablespoons butter
  • Topping
  • 18 Andes Candies, cut in half diagonally to make 36 pieces


  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy.
  3. Beat in peppermint extract, egg yolks, and food coloring until blended.
  4. Sift together flour, baking powder, and salt. Add to mixture and beat on low speed until combined.
  5. Shape dough into 1-inch balls (I use a 1-inch cookie scoop).
  6. Using a tart tamper (or anything that has a round end on it), press a deep well into the center of each cookie. (I dip in flour whatever I am using to make the hole every few cookies so it doesn’t stick).
  7. Bake 10-12 minutes until set. If necessary, reshape the wells once they come out of the oven.
  8. Cool completely.
  9. In a medium microwaveable bowl, add chocolate chips, whipping cream and butter and microwave on high for 1 minute. The mixture should be melted but not too hot. After heating, I use a small whisk to get the chocolate as smooth as possible.
  10. Fill each well with about 1 teaspoon of the chocolate mixture (NOTE: spooning in the mixture can get pretty messy. For this step, I add the chocolate to a piping bag and pipe the chocolate into each well. It looks much neater and is easier and faster.
  11. Let the chocolate slightly cool (around 10-15 minutes) and add the Andes Candies, pushing down lightly to set. If it looks like the candy is starting to tilt, let the chocolate set a bit longer.
  12. Let cool at least one hour.
  13. ENJOY!!
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17 thoughts on “Andes Candies Mint Thumbprints”

    1. I always flash freeze mine (lay them on a cookie sheet and freeze for one hour). After that, I stack them into containers. I hope that helps!


    1. Hi Colleen! I flash freeze them to set the chocolate so that I can stack them in containers to freeze for a couple weeks. Otherwise, the chocolate should be set in about an hour or so if you are planning to serve immediately. I hope this is helpful!


  1. Based on your comments above, can I assume that these can be made weeks ahead and freeze them if I want to give them as gifts? How good are they once they thaw?


    1. Yes, they can be made weeks ahead of time. Most cookies freeze beautifully, and these are no exception. I make about 15 varieties of cookies for Christmas trays so I start freezing them in November. When freezing, just make sure you line the bottom of your container with wax paper and then add wax paper between each layer of cookies. Wrap the entire container in plastic wrap so that no air gets in.


    1. The ingredients and quantities are very different than a sugar cookie. Sugar cookies use granulated sugar whereas this recipe uses powdered sugar so the consistency is very different. You would still need to mix in the peppermint extract and food coloring. I couldn’t really say how those would turn out.


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