Nothing compares to the satisfaction of making your own treats at home, especially when it comes to classic favorites like Andes mints. This homemade Andes mints recipe delivers that iconic blend of cool mint and smooth chocolate with a fresh twist you’ll love.
Whether you’re craving a sweet snack or want to impress friends with a thoughtful gift, these homemade Andes mints capture the classic minty flavor perfectly. They’re surprisingly easy to make and so rewarding to enjoy!
Why You’ll Love This Recipe
- Authentic and fresh mint flavor made from scratch.
- Rich, creamy chocolate that melts perfectly in your mouth.
- Easy no-bake preparation for quick results.
- Customizable sweetness and mint intensity.
- Perfect bite-sized treats for gifting or sharing.
Ingredients
Gather these simple ingredients to create your own batch of homemade Andes mints. Each contributes to the smooth texture and fresh mint flavor.
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tbsp heavy cream
- 1 tsp peppermint extract
- 1 1/2 cups white chocolate chips
- 2 cups semi-sweet chocolate chips
- 1 tsp vegetable oil (for chocolate coating)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Total Time: 2 hours (including chilling)
- Servings: 24 mints
- Calories: Approximately 90 per mint
How to Make Full – Homemade Andes Mints 🌿🍫 A delightful homemade treat that captures the classic minty flav…
- In a medium bowl, cream together the softened butter and powdered sugar until smooth and fluffy using a hand mixer or spatula.
- Add the heavy cream and peppermint extract to the butter mixture and blend thoroughly until the mixture is glossy and holds together well.
- Line a baking sheet with parchment paper, then spread the mint filling evenly to about 1/4 inch thickness. Chill in the refrigerator for 1 hour until firm.
- Meanwhile, melt the semi-sweet chocolate chips with vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth and glossy.
- Once the mint layer is firm, cut it into small rectangles about 1 inch by 2 inches, shaping each piece carefully with a sharp knife.
- Dip each mint rectangle into the melted chocolate, coating completely using two forks. Place coated mints back on the parchment paper.
- Refrigerate the chocolate-coated mints for 30 minutes or until the coating has hardened and set.
- For the classic triple-layer effect, melt white chocolate chips until smooth and drizzle or layer a thin white chocolate coating on top of the chilled mints, then chill again until set.
- Serve chilled or at room temperature, and enjoy your homemade Andes mints fresh or store for later.
Tips for the Best Results
- Use high-quality peppermint extract for the most authentic mint flavor.
- Ensure the butter is softened but not melted for easier mixing.
- Work quickly when dipping mints in chocolate to prevent melting the filling.
- Chill the mint layer thoroughly before cutting to get clean, even pieces.
- Store in an airtight container to keep mints fresh and prevent chocolate bloom.
Storage and Reheating
Keep your homemade Andes mints in an airtight container in the refrigerator to maintain their freshness and prevent melting. They will stay delicious for up to two weeks when stored properly.
You can also freeze the mints wrapped tightly in parchment paper and then foil for up to three months. Let them come to room temperature before serving — no reheating required since they’re best enjoyed cool.
Frequently Asked Questions
Can I use natural peppermint instead of extract?
Yes, fresh peppermint can work but it will give a more subtle flavor. You may need to finely chop and infuse it into the cream or butter, but peppermint extract provides a stronger, classic mint taste.
What chocolate works best for coating?
Semi-sweet chocolate chips are ideal for the outer coating because they offer a balanced sweetness and firm texture. Avoid milk chocolate, which may be too soft and melt easily at room temperature.
Can I make these mints vegan?
With substitutions like dairy-free butter, coconut cream instead of heavy cream, and vegan chocolate chips, you can adapt this recipe for a vegan version. Note the texture and flavor may vary slightly.
How long do these mints last?
Stored in the fridge in an airtight container, homemade Andes mints last about two weeks. For longer storage, freezing them is a great option, preserving their flavor and texture up to three months.
