Andes Mint Cookies are a delicious treat that everyone will enjoy. These mint chocolate cookies are packed with chocolate chips and Andes mints, for a rich yet cooling flavor. Soft, chewy, and beyond tasty!
Chocolate Cookies with Andes Mints
Stop making the same boring cookies over and over again. When someone asks you to bring dessert to the next gathering, make these chocolatey andes mint cookies!
These soft and chewy chocolate cookies are packed with chocolate chips and Andes mints for the perfect flavor combo. They’re easy to make, hard to resist, and perfect for Christmas.
Why You’ll Love this Chocolate Andes Mint Cookies Recipe:
- Holiday Cookie: There’s something about the minty flavor of Andes Mints that just screams “Christmas!”
- Chocolatey: These cookies are made with a rich chocolate cookie dough that is infused with the flavor of peppermint. Then they are rolled in a mixture of powdered sugar and cocoa powder, giving them a beautiful snow-dusted look.
- Perfect Combination: Andes Mint Cookies are the perfect combination of chocolate and mint, and they are sure to be a hit with your family and friends this holiday season!
Trademark Note: In the spirit of transparency, I want to note that Andes Mints are a trademarked product. Tootsie Roll, Inc. is a proprietary brand that I want to acknowledge and give credit to.
While these cookies are slightly different from what you’re used to, the flavor is immaculate. The cookies are full of chocolate and have just the right amount of Andes Mints in them!
How to Make Andes Mint Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Fold in the chocolate chips and Andes Mints pieces.
- Scoop cookies onto prepared baking sheet, top with Andes mints, and freeze to chill the dough.
- Bake for 10-12 minutes, or until the cookies are set and barely starting to brown around the edges.
- Remove from the oven and let cool before eating.
Andes Chocolate Cookie Ingredient Notes
- Butter: Gives richness and tenderness to these cookies. Use unsalted butter, or use salted butter and omit the 1 teaspoon of kosher salt.
- Sugars: Granulated sugar adds sweetness, while brown sugar adds additional moisture, chewiness, and depth of flavor.
- Eggs: Adds structure, leavening, and flavor.
- Extracts: Use vanilla & peppermint.
- Flour: Makes up the base of the cookies, giving them structure and strength.
- Cocoa Powder: Adds chocolatey flavor.
- Baking Soda: Gives these cookies lift, making them softer and fluffier.
- Cornstarch: Creates a crumbly and tender texture and prevents the cookies from spreading too much.
- Salt: Enhances all of the flavors in this cookie, but especially the chocolate. Make sure to use kosher salt!
- Chocolate Chips: Adds texture and more chocolate flavor.
- Andes Mints: Adds texture and that signature mint chocolate flavor!
Room temperature butter will be soft but maintains its shape unless pressed. In contrast, slightly melted butter is completely soft and partially liquid. 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!
You can make these mint cookies with a hand mixer. Because the butter in these cookies is so soft, you could also make these cookies with a whisk if you’re feeling strong!
Yes, 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.
These cookies have a rich chocolate flavor with plenty of mint. Grab a glass of milk and dip these cookies because that is the best way to enjoy them!
Chocolate Andes Mint Cookies can be stored in an airtight container at room temperature for up to 1 week. For best results, I recommend storing them in the refrigerator. These are also easy to freeze, just let them thaw in the fridge when you’re ready to enjoy them.
Make Ahead Instructions
To make these cookies ahead of time, prep these cookies through step 2 and refrigerate the cookie dough for up to 2 days. You could also prep them through step 4 and refrigerate, but be sure you have enough room for them not to stick together.
Store leftover Andes mint cookies in an airtight container at room temperature for up to 4 days.
- Cookie Dough: Freeze 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 Ziplock bag for up to 3 months. You may need to add a couple minutes of additional baking time.
- Baked Cookies: Freeze baked cookies in a single layer on a parchment-lined baking sheet for 30 minutes. Once frozen, transfer to an airtight container or Ziplock bag 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.
If you can’t find Andes, try substituting with an equal amount of chopped peppermint patties or After Eight mints.
This recipe makes a LOT of cookies, which is amazing for a crowd but may be too many for a regular weekend treat. Make a standard 20-24 cookies by cutting all of the ingredients in half.
Andes Mint Cookies are a delightful treat that combines the chocolate and mint flavors that’s so easy to love. The recipe is easy to follow, and the cookies turn out perfectly every time!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Andes Mint Cookies Recipe
- 1 cup unsalted butter 227 grams, slightly melted
- 1 cup brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon peppermint extract 2 grams
- 2½ cups all-purpose flour 350 grams
- ½ cup unsweetened cocoa powder 50 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cornstarch 3 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup semisweet chocolate chips 170 grams
- 1½ cups finely chopped Andes mints about 255 grams, divided
- 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 unsalted 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, cornstarch, and salt 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, 1 teaspoon kosher salt
- 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.
- Substitution: If you can’t find Andes, try substituting with an equal amount of chopped peppermint patties or After Eight mints.