Andes Peppermint Biscotti

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

These Andes Peppermint biscotti cookies have bold flavors and a satisfying crunch. They’re loaded with peppermint candy and dipped in a sweet white chocolate coating, creating a yummy snack or dessert. The dough is quick to mix, shaped, baked, sliced, and baked again—you’ll have crunchy perfection in no time. For freshness, pop them in a sealed container after they’ve cooled. Grab your favorite hot drink and enjoy a cookie that blends sweetness and a minty punch!

A man wearing a white shirt and suspenders holding a piece of paper.
Updated on Tue, 06 May 2025 12:33:05 GMT
A plate stacked with striped cookies in red and white. Pin it
A plate stacked with striped cookies in red and white. | chefmelt.com

These Andes Peppermint Crunch Biscotti have completely changed how I bake during the holidays. They've got that amazing chocolate-mint combo with the classic twice-baked crunch that gets just soft enough when you dunk them in your hot drink.

I stumbled on this treat about five years back when I needed something different for my cookie swap party. Now everyone I know begs me to make these during winter.

Ingredients

  • Unsalted butter: Gives a rich taste without extra salt so the mint flavors can really pop
  • Sugar: Works with the mint and helps create that signature crackly texture
  • Pure vanilla extract: Brings a cozy warmth that works nicely with the cool mint
  • Large eggs: Hold everything together and give the cookies structure
  • All purpose flour: Makes the tough yet tender base that biscotti needs
  • Baking powder: Gives just enough lift without making them too puffy
  • Salt: Brings out all the tastes and cuts through the sweetness
  • Andes Peppermint Crunch Thins: Pack that wonderful holiday mint punch in every bite
  • White coating chocolate: Adds a fancy layer and locks in freshness

Step-by-Step Instructions

Prepare the dough:
Mix your melted butter with sugar and vanilla until they're totally blended. Then add eggs one by one, waiting until each disappears before adding another. This makes a smooth mix that'll bake evenly. Adding eggs slowly stops the mixture from breaking and keeps everything nicely combined.
Mix dry ingredients:
Run flour, baking powder and salt through a sifter to get rid of any clumps and mix the rising agents evenly. Add this to your wet stuff bit by bit, mixing just enough to combine. Don't go overboard or you'll end up with tough cookies.
Add the star ingredient:
Carefully mix in your chopped Andes mints so they're spread all through the dough. Make sure you don't miss any spots. Some bits will get slightly melty while baking, making pretty mint streaks throughout your cookies.
Shape and first bake:
After letting the dough chill, split it and form two logs about 2½ inches across and 15 inches long. Chilling helps stop sticking and makes shaping way easier. The first time in the oven sets the shape and starts getting that nice golden color.
Slice and second bake:
Cut your partly cooled logs into ¾ inch pieces using a sharp bread knife with gentle back-and-forth motions. Lay them cut side down for the second bake that gives you that famous crunch. Turn them halfway through so both sides get equally crisp and brown.
Add finishing touch:
Dip the bottoms of your cooled cookies into melted white chocolate and give a little shake to get rid of extra. This thin layer adds sweetness, works well with the mint, and helps them stay fresh longer.
A cup of coffee next to two cookies. Pin it
A cup of coffee next to two cookies. | chefmelt.com

Those Andes Peppermint Crunch Thins really make these cookies stand out. I found them while checking out holiday candy and now they're a baking staple for me. They add just the right amount of chocolate and mint flavor without taking away from the delicate biscotti texture.

Storage Solutions

These treats stay fresh in a sealed container at room temp for up to three weeks. Being twice-baked with that chocolate coating naturally helps them last longer. If you want to keep them even longer, put them in freezer bags and freeze for up to three months. Let them warm up to room temperature before eating to get the best texture and flavor.

Perfect Pairings

While most folks dunk biscotti in coffee, I think these taste amazing with peppermint tea or hot chocolate. The matching mint flavors work so well together. For a fancy dessert spread, try serving them alongside chocolate-covered strawberries and dark chocolate truffles to show off different ways to enjoy chocolate.

Troubleshooting Tips

Getting that perfect biscotti crunch really depends on cooling them right between bakes. If they fall apart when you're cutting, let the logs cool more before trying again. Use a super sharp bread knife and gentle back-and-forth motion to avoid breaks. If your white chocolate seems too thick, add a tiny bit of neutral oil to make it easier for dipping.

Two pieces of red and white cookies. Pin it
Two pieces of red and white cookies. | chefmelt.com

Frequently Asked Questions

→ How can I stop the biscotti from breaking while cutting?

Let the loaves cool for roughly 15 minutes after baking. Use a serrated knife, and slice them gently with steady sawing motions.

→ Can I swap white chocolate for a different type?

Absolutely, try using milk or dark chocolate for the coating, or skip dipping if you want a less sweet option.

→ What’s the fix if my dough feels super sticky?

Pop the dough in the fridge for 30 minutes, then lightly oil your hands to make shaping it easier.

→ What’s the best way to store these cookies and keep them crunchy?

Seal them in an airtight container once they’re fully cooled. Keep them at room temperature for up to two weeks.

→ Can I sub Andes Peppermint Crunch with something else?

Yes! Use peppermint chocolate chunks or regular chocolate chips with a bit of peppermint extract instead.

→ Is freezing an option for these cookies?

Sure is! Pack baked biscotti in a sealed container and freeze for up to 3 months. Allow them to thaw on the counter before eating.

Andes Peppermint Biscotti

Crisp cookies packed with Andes Peppermint and topped with white chocolate.

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes

Category: Dessert Recipes

Difficulty: Easy

Cuisine: American

Yield: 18 Servings (Around 18 biscotti pieces)

Dietary: Vegetarian

Ingredients

→ Biscotti Base

01 1 cup sugar
02 ½ cup unsalted butter, already melted
03 1 ½ teaspoons baking powder
04 3 large eggs
05 ¼ teaspoon salt
06 1 tablespoon vanilla extract
07 2 ¾ cups regular flour

→ Mix-Ins

08 4.67 oz. Andes Peppermint Crunch Thins, chopped into small pieces after unwrapping

→ Coating

09 10 oz. white chocolate for coating

Instructions

Step 01

Put parchment paper on a cookie sheet. Keep it aside for later.

Step 02

Using a stand mixer, mix melted butter, sugar, and vanilla. Add eggs one at a time, making sure each is well combined before adding another.

Step 03

Sift together salt, baking powder, and flour. Slowly mix these dry ingredients into the wet mixture until barely combined.

Step 04

Gently fold in the chopped Andes peppermint bits so they are spread throughout the dough.

Step 05

Cover the dough and chill it for around half an hour.

Step 06

Warm up your oven to 350°F. Divide the dough into two. Lightly grease your hands, then roll the dough into two logs, roughly 2½ by 15 inches each. Lay them on the parchment-lined cookie sheet, leaving about 3–4 inches between them.

Step 07

Bake the logs for 30 minutes. Let them cool on the cookie sheet for 5 minutes, then move to a wire rack to cool for about 15 minutes more.

Step 08

Turn your oven down to 325°F. Place the cooled logs on a cutting board and slice them into pieces about ¾ inch thick using a serrated knife.

Step 09

Lay the biscotti slices with the cut side facing down on a fresh parchment-lined sheet. Bake for about 20–25 minutes, flipping the slices halfway through at 15 minutes, so they crisp up evenly. Cool completely on a wire rack.

Step 10

In a microwave-safe dish, melt the white chocolate. Start with 30 seconds, stir it, then continue with 15-second intervals until smooth.

Step 11

Take a biscotti piece, dip its bottom into the melted chocolate, let any extra drip off, and place it onto a tray lined with wax paper to set.

Step 12

Speed up the chocolate setting by putting the tray in the fridge for 10–15 minutes.

Step 13

Store biscotti in a container with a tight lid so they stay fresh.

Notes

  1. Chilling helps the dough stay firm while baking.
  2. Using a serrated blade keeps each biscotti cut tidy.
  3. Overbaking slices can make the biscotti too tough, so watch the timer.

Tools You'll Need

  • Stand mixer
  • Parchment paper
  • Baking sheet
  • Cooling rack
  • Serrated knife
  • Microwaveable bowl
  • Wax paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy like butter and white chocolate
  • Includes eggs
  • Contains gluten from the flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 154.4
  • Total Fat: 7.2 g
  • Total Carbohydrate: 22.1 g
  • Protein: 1.8 g