My Andes chocolate cookies recipe has double the chocolate (and double the mint) for double the fun! Loaded with cocoa powder, chocolate chips, a bit of peppermint flavor, and Andes mint chocolate candies, these soft and fluffy cookies are a hit at Christmastime!
Chocolate Cookies with Andes Mints
I’ve always been obsessed with Andes chocolate mints, and baking them right into soft, chewy cookies is one of the best ideas I’ve ever had! Putting cocoa powder and peppermint extract in the cookie dough recreates the flavor of the mints, so every bite is as indulgent and refreshing as you’d expect. I tend to buy the mints in bulk ahead of the holidays so I have plenty to use while baking these cookies and my andes mint cupcakes.
These Andes-filled chocolate cookies really are the best dessert for Christmas, and this recipe makes a big batch so there’s plenty to share!
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This Ingredient Creates the Perfect Texture!
The texture of these andes mint cookies is wonderfully soft, tender, thick, and fluffy–like they came fresh from a bakery! The secret to this is a bit of cornstarch in the cookie dough. It makes all the difference in creating a melt-in-your-mouth texture you’ll go crazy for!
Andes Mint Chocolate Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer or Stand Mixer
Ingredients
- 1 cup salted butter slightly melted (2 sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract optional
- ½ teaspoon peppermint extract *
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder **
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup semisweet chocolate chips optional
- 1½ cups finely chopped Andes mints divided***
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Beat until well mixed, 1-2 minutes.1 cup salted butter, 1 cup brown sugar, ½ cup granulated sugar
- Beat in the eggs, vanilla extract, and peppermint extract until light and fluffy, about 2 minutes.2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon peppermint extract
- In a separate medium bowl, whisk the flour, cocoa powder, baking soda, and cornstarch together. Mix the dry ingredients into the wet just until combined. Do not overmix.2½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon cornstarch
- Gently fold in all the chocolate chips and 1 cup of the chopped Andes mints.1 cup semisweet chocolate chips, 1½ cups finely chopped Andes mints
- Using a 2-tablespoon-sized cookie scoop, scoop cookies onto 1 of the prepared baking sheets. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer in step 8. Use your hands to roll the cookies into smooth balls.
- Press the remaining ½ cup of chopped Andes mints into the tops of each cookie.
- Place the cookies in freezer for 10 minutes before baking. This helps prevent the cookies from spreading too much during baking. While the cookies chill, preheat oven to 350°F.
- Take 6 cookies out of the freezer and place them on the second prepared baking sheet. The cookies should be at least 2 inches from each other on the baking sheet. Bake one tray of cookies at a time., leaving the other cookies in the freezer until you’re ready to bake them.
- Bake each tray of cookies for 10-12 minutes, or until cookie edges seem set. The middles of cookies will still look slightly soft/undercooked and this is okay. They’ll finish baking on the hot tray when you remove them from the oven. Remove from oven and let cool completely on tray before transferring to a wire rack.
Notes
- To slightly melt your butter, place it in a microwave-safe bowl and microwave in 10-second intervals until you notice about ⅓-½ of the butter has melted.
- Chilling the cookie dough is important! If the dough is too warm, it will quickly spread and lose its shape in the oven. And since it’s filled with mint chocolates, they may also melt away completely–we want those to (mostly) keep their shape too.
- If you notice your cookies are coming out flat, be sure that you’re letting your baking sheets cool between batches. A hot baking sheet will liquefy the butter faster, leading to more spread and flatter, thinner cookies with less chew.
How to Make Andes Mint Chocolate Cookies Step-by-Step
Prep: Gather the list of ingredients for this mint chocolate cookie recipe. Slightly melt the butter, bring the eggs to room temperature, and finely chop the Andes mints. Then line 2 baking sheets with parchment paper, and set them aside.
Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of slightly-melted salted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat until well mixed, about 1-2 minutes.
Add the Eggs and Extracts: Next, beat in 2 large eggs, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract, until light and fluffy, about 2 minutes.
Mix the Cookie Dough: In a separate medium bowl, whisk together 2½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch. Then mix the dry ingredients into the wet batter, just until combined. Do not over-mix, or the cookies will come out tough and chewy. Lastly, gently fold in 1 cup of chocolate chips and 1 cup of the chopped Andes mints. Reserve the rest of the mints for later.
Portion and Chill the Cookies: Using a 2-tablespoon-sized cookie scoop, scoop cookies onto 1 of the prepared baking sheets. Use your hands to roll the cookies into smooth balls. Press the remaining ½ cup of chopped Andes mints into the tops of each cookie. Then place the cookies in the freezer for 10 minutes before baking. This helps prevent spreading in the oven, so the cookies keep their shape.
Prep to Bake: While the cookies chill, preheat the oven to 350°F. Take 6 cookies out of the freezer and place them on the second prepared baking sheet. The cookies should be at least 2 inches from each other on the baking sheet. Bake one tray of cookies at a time, leaving the other cookies in the freezer until you’re ready to bake them.
Bake the Cookies: Bake each tray of Andes mint chocolate cookies for 10-12 minutes, or until cookie edges are set. The middle of the cookies will still look slightly soft/undercooked at this point–that’s okay. They’ll finish baking on the hot tray when you remove them from the oven. Remove baked cookies from oven and let cool completely on the tray before transferring to a wire rack.
How to Store, Freeze, and Make Ahead
Store Andes chocolate cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to 1 month. If desired, warm them up in a 300°F oven for 5-10 minutes, or microwave them for 30 seconds. Thaw at room temperature if frozen.
To freeze raw cookie dough balls, line them up in a single layer on a parchment-lined baking sheet, and place in the freezer for 30 minutes. Once frozen, transfer the dough balls to an airtight container or Ziplock bag for up to 3 months. You may need to add a couple of minutes of additional baking time when baking dough straight from frozen.
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