Homemade Andes Mints

Why You’ll Love This Recipe

I love how simple and fun these are to make, especially when I want a homemade candy that doesn’t require any fancy tools. The combination of minty cream, rich chocolate, and a pop of color makes them just as festive as they are delicious. Plus, I can control the ingredients, tweak the flavors, and create a treat that’s perfect for gifting or sharing—or just sneaking from the fridge one by one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• powdered sugar

• unsalted butter, softened

• heavy cream

• peppermint extract

• white chocolate chips

• semi-sweet chocolate chips

• coconut oil

• green food coloring (optional)

Directions

1. I begin by mixing powdered sugar, softened butter, heavy cream, and peppermint extract in a medium bowl until the mixture is smooth and creamy.

2. Then I roll the peppermint filling into small, thin rectangles—about 2 inches long—and place them on a parchment-lined baking sheet.

3. I refrigerate the rectangles for at least 1 hour to firm them up.

4. In a microwave-safe bowl, I melt the white chocolate chips with half the coconut oil in 30-second intervals, stirring between each, until smooth.

5. If I want that signature mint-green color, I stir in a few drops of green food coloring until evenly mixed.

6. I dip one end of each chilled peppermint rectangle halfway into the melted white chocolate, then return them to the parchment paper to set.

7. I melt the semi-sweet chocolate chips with the remaining coconut oil the same way, and dip the other half of each rectangle into the dark chocolate.

8. Once all are dipped, I place the tray back in the fridge until everything is firm and set—usually about 30 minutes.

Servings and timing

This recipe makes about 12 mints.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 1 hour 30 minutes (includes chilling)

Variations

• I sometimes add a drop of vanilla extract for extra smoothness in the peppermint filling.

• For a darker version, I use all semi-sweet chocolate and skip the white chocolate layer.

• When I want a crunch, I sprinkle crushed peppermint candies or candy canes over the chocolate before it sets.

• I also make mini versions by rolling the filling smaller and dipping them fully in chocolate for a truffle-style mint.

Storage/Reheating

I store the finished mints in an airtight container in the fridge for up to 2 weeks. They stay firm and fresh, and I love serving them cold for that perfect snap. I don’t recommend reheating them since they’re meant to be enjoyed chilled, but if the chocolate softens at room temperature, I just pop them back in the fridge for a few minutes to firm up.

FAQs

Can I make these mints without food coloring?

Absolutely. I often skip the food coloring when I want a more natural look. It doesn’t affect the flavor at all.

How do I get a smooth, creamy peppermint center?

Using softened butter and mixing the filling thoroughly helps achieve a creamy, pipeable texture. If it’s too soft, I chill it briefly before shaping.

Can I use peppermint oil instead of extract?

Yes, but it’s much stronger, so I use only a drop or two. I taste as I go to avoid overpowering the filling.

What kind of chocolate works best?

I prefer high-quality white and semi-sweet chocolate chips. Using good chocolate makes a big difference in both flavor and texture.

Can I freeze these mints?

Yes! I freeze them in a single layer, then transfer to a sealed container. They last up to 2 months and thaw quickly in the fridge or at room temperature.

Conclusion

These Homemade Andes Mints are a fun, flavorful way to bring classic mint-chocolate goodness into my kitchen. Whether I’m making them for a holiday tray, as a sweet gift, or just to treat myself, they’re always a hit. With their smooth filling, crisp chocolate layers, and cool minty finish, they’re everything I love about the original—only better, because I made them myself.

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