Homemade Andes Mints
These homemade Andes mints feature creamy peppermint filling layered with white and dark chocolate—easy to make, refreshingly minty, and perfect for holiday treats or edible gifts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 mints
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup powdered sugar
2 tbsp unsalted butter, softened
1 tbsp heavy cream
½ tsp peppermint extract
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 tbsp coconut oil (divided)
Green food coloring (a few drops, optional)
Instructions
In a medium bowl, mix powdered sugar, softened butter, heavy cream, and peppermint extract until smooth and creamy.
Roll into small, thin rectangles (~2 inches long) and place on a parchment-lined baking sheet.
Refrigerate for at least 1 hour to firm up.
Melt white chocolate chips with ½ tbsp coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
Add green food coloring if desired and stir gently.
Dip one half of each chilled peppermint rectangle into the green chocolate. Return to parchment paper.
Melt semi-sweet chocolate chips with the remaining ½ tbsp coconut oil using the same method.
Dip the other half of each rectangle into the semi-sweet chocolate, slightly overlapping to create a layered Andes mint look.
Refrigerate until fully set before serving.
Notes
Chill the peppermint filling thoroughly before dipping to prevent melting.
Use high-quality peppermint extract for authentic flavor.
Store in an airtight container in the fridge for up to 2 weeks.
Great for holiday gifts, cookie boxes, or party trays.
Find it online: https://allcookedup.com/homemade-andes-mints/
