Double the chocolate, double the fun! These Andes chocolate cookies are loaded with tons of chocolate and delicious Andes mint chocolate candies. I added chocolate to the dough and extra chocolate chips for all my chocolate lovers, and I must say, these cookies really hit! If you’re a mint chocolate lover like me, I guarantee you’ll love these cookies.
Andes Chocolate Cookies Recipe
If you enjoyed my Andes mint cookies, I guarantee you’re going to love these Andes chocolate cookies, too! They’re super similar, but these cookies have cocoa powder right in the dough and extra chocolate chips to add even more chocolate flavor.
I added some cornstarch to these cookies to help them turn out soft, thick, and fluffy, which is a nice textural change in my opinion. It makes these cookies different enough to earn a place right alongside the OG recipe in your holiday cookie box!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store
Store leftover Andes chocolate cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month. When you’re ready to enjoy them, let them thaw on the counter. Warm them up in a 300°F oven for 5-10 minutes or microwave them for 30 seconds.
Tips for Success
- 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.
- While you can use any type of cocoa powder in this recipe, I prefer to use unsweetened natural cocoa powder because the baking soda in these cookies helps to neutralize some of the acidity in natural cocoa powder, leading to a rich chocolate taste!
- These can be frozen as raw cookie balls to be baked later. Start by freezing the raw cookie dough balls in a single layer on a parchment-lined baking sheet for 30 minutes. Once frozen, transfer the dough balls to an airtight container or zip-top bag for up to 3 months. You may need to add a couple of minutes of additional baking time.
- 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.
Andes Chocolate Cookies Recipe
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
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer (optional)
- Hand Mixer (optional)
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
- Substitution: If you can’t find Andes, try substituting with an equal amount of chopped peppermint patties or After Eight mints.
How to Make Andes Chocolate Cookies Step-by-Step
Cream the Butter and Sugars: Line 2 baking sheets with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of salted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Beat until well mixed, 1-2 minutes.
Add the Eggs and Extracts: 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 2½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of cornstarch together. Mix the dry ingredients into the wet just until combined. Do not overmix. Gently fold in all 1 cup of chocolate chips and 1 cup of the chopped Andes mints.
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. Place the cookies in the freezer for 10 minutes before baking. 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 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 the tray before transferring to a wire rack.
Leave a Review