Copycat Andes Mints Recipe

If you’ve ever wished you could make those dreamy, iconic Andes Mints right at home, you’re in for a treat with this Copycat Andes Mints Recipe! It’s perfect for surprising friends or just indulging yourself with something that tastes just like the real deal — fresh, minty, and perfectly chocolatey. Whether you’re craving a homemade gift or a little after-dinner pleasure, these mints are worth every minute in the kitchen.

I’ve made these many times when I want something a little fancy but fuss-free. The blend of rich dark chocolate layered with a creamy, minty white chocolate center is exactly what you’re going for, and you’ll find this Copycat Andes Mints Recipe easy to customize and truly satisfying. Plus, making them yourself means no weird preservatives — just pure, delicious goodness.

Ingredients You’ll Need

The magic of this Copycat Andes Mints Recipe comes from keeping it simple but choosing quality ingredients. The combination of dark and white chocolate with peppermint extract brings authentic flavor, and a little food coloring gives just the right classic look.

• Dark chocolate chips: I prefer high-quality dark chocolate for that intense chocolate flavor — it really sets the base for the mint.
• White chocolate chips: You’ll only use about half the bag here to create the creamy mint center, so save the rest for snacks or other baking projects!
• Peppermint extract: This is what gives the mints their signature refreshing punch. Don’t substitute peppermint oil, as it can be too strong and overpowering.
• Green gel food coloring: A tiny bit gives the mint layer its classic green tint without affecting flavor — gel works best to avoid thinning your chocolate.

Variations

I love tweaking my Copycat Andes Mints Recipe depending on the season or who I’m making them for. Feel free to play around — that’s part of the fun!

• Dark chocolate variations: If you want a sweeter mint, swapping to semi-sweet chocolate chips works great. I’ve found my kids prefer this version!
• Mint extract intensity: For a stronger mint flavor, add just a little more peppermint extract—go slow so it doesn’t get too overpowering.
• Dairy-free option: Using dairy-free white chocolate chips makes this recipe suitable for vegan friends, and it tastes just as good.
• Color fun: Try different food colorings — blue for winter holidays or pink for Valentine’s Day — to match the occasion.

How to Make Copycat Andes Mints Recipe

Step 1: Melt the Dark Chocolate

Start by gently melting your dark chocolate chips. I like to do this in short bursts in the microwave — about 30 seconds at a time — stirring well between each to avoid burning. If you prefer stovetop, use a double boiler and stir constantly. Your goal is smooth, shiny melted chocolate, ready to become the bottom and top layers of the mint.

Step 2: Prepare the Mint Filling

Next, melt about half the white chocolate chips the same way, stirring frequently for smoothness. Once melted, stir in the peppermint extract carefully, then add a drop or two of green gel food coloring until you get that perfect pale mint green you love. Be cautious with the color – it’s easy to add more but hard to fix if it gets too dark!

Step 3: Assemble Your Mints

Line a small baking sheet or pan with parchment paper and spread a thin layer of the dark chocolate melted in Step 1. Let it set in the fridge for about 5-10 minutes until firm but not too hard. Then, carefully layer the minty white chocolate mixture over the set dark chocolate layer, smoothing it evenly.

Once the mint layer is ready, top it with the remaining melted dark chocolate for that signature chocolate sandwich look. Pop it all back into the fridge for about 30 minutes to set completely.

Step 4: Cut and Serve

When your layered chocolate is solid, use a sharp knife to cut it into small rectangle pieces just like store-bought Andes Mints. Don’t worry if your edges aren’t perfect — these homemade treats always come with charm and a richer taste. Store in an airtight container and enjoy!

How to Serve Copycat Andes Mints Recipe

Garnishes

I usually keep it simple and let the mints stand on their own, but if I’m feeling fancy, a light dusting of cocoa powder or a sprinkle of crushed peppermint candy adds a festive touch. These little extras bring out the mint and chocolate flavors beautifully and make a lovely presentation for gifting.

Side Dishes

This Copycat Andes Mints Recipe pairs wonderfully with a rich cup of coffee or a creamy hot chocolate — one of my favorite ways to enjoy them on chilly evenings. They also make a great finish to a holiday dinner alongside fruit tart or cheesecake.

Creative Ways to Present

For special occasions, I like to wrap individual mints in decorative foil or tuck them into mini cupcake liners in a pretty box. Another fun idea is arranging them decoratively on a dessert platter with fresh mint leaves and berries — making them look extra inviting and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftover Copycat Andes Mints in an airtight container at room temperature for up to a week — just make sure they’re in a cool, dry spot so the chocolate doesn’t soften or melt. If you’re in a warmer climate, the fridge works too, but bring them to room temp before enjoying for best flavor.

Freezing

If you want to make a big batch to save time later, these mints freeze beautifully. I wrap them tightly in plastic wrap and place them in an airtight freezer bag. When you’re ready, just thaw at room temperature for a couple of hours — they keep their texture and flavor surprisingly well.

Reheating

Since these are chocolates, I don’t usually reheat them — they’re best enjoyed as-is. But if they soften too much, a quick chill in the fridge firm them back up nicely. Just avoid heat to prevent the chocolate from blooming or losing that smooth texture.

FAQs

Final Thoughts

I really hope you give this Copycat Andes Mints Recipe a go — it’s one of those little kitchen projects that feels fancy but is totally doable for anyone. There’s something super satisfying about biting into a homemade treat that tastes as good as the candy store versions, especially when you know exactly what’s inside. I still get excited every time I make these, and I’m sure you will too!

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