With crispy edges, soft centers, and chopped Andes mints throughout, these Andes Mint Cookies are for the ultimate mint lover! A fun twist on classic chocolate chip cookies, you’ll love each sweet, chocolatey, and minty bite.
Easy Mint Cookies
Is there any better flavor combination than mint and chocolate? I don’t think so! These homemade Andes mint cookies have it all – chocolate, mint, brown sugar, a little sea salt – and are baked to perfection every time.
These cookies are everything we love about classic chocolate chip cookies, taken up a notch! Chopped Andes mints replace chocolate chips and each warm cookie is sprinkled with sea salt. Each cookie is wonderfully balanced in flavor and texture and a mint lover’s dream come true!
Why You’ll Love this Andes Mint Cookies Recipe:
- MINTY: Loaded with chopped Andes mints, mint lovers will swoon over these fun cookies!
- EASY: Made with basic baking ingredients and simple steps, these cookies come together easily.
- PERFECTLY BAKED: With crispy edges and soft, chewy centers, these cookies are perfectly baked. The secret? Chill the cookie dough for 30 minutes before baking!
How to Make Andes Mint Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the wet ingredients.
- Add the dry ingredients.
- Fold in the chopped Andes mints.
- Chill the cookie dough.
- Bake the cookies.
- Sprinkle warm cookies with sea salt, let cool, and enjoy.
Instead of chopped Andes mints, use 1 cup of Andes Creme de Menthe Baking Chips or ½ cup chopped Andes Mints and ½ cup chocolate chips of your choice.
These are thin and crispy cookies – if you prefer a thicker and chewier cookie, increase the flour to 1½ cups.
This is a great base cookie recipe. Feel free to use any kind of chopped chocolate candy you like.
Yes. These cookies naturally spread even after chilling the dough, so if you skip chilling the cookie dough you’ll have one giant cookie puddle! Chilling the dough solidifies the butter and helps prevent the cookies from overspreading.
Good luck keeping these cookies around – every time I make a batch of Andes mint cookies, they disappear in minutes!
Delicious year-round, make a batch of these cookies for birthdays, Christmas cookie exchanges, Valentine’s Day treats, St. Patrick’s Day, or to simply sweeten up the week. Any time is a good time for a batch of Andes mint cookies!
Recipe Tips and Notes
- Don’t skip chilling the cookie dough! It’s a must for this recipe.
- Use a cookie scoop to ensure that each cookie is the same size and bakes evenly.
- Let the cookies fully cool on the baking sheet. This helps the cookies set and prevents the warm centers from breaking apart.
- I love sprinkling the warm cookies with sea salt! It adds a pop of flavor and gives these cookies a little something extra.
How can I double this cookie recipe?
To double this cookie recipe, double the ingredients, chill the cookie dough for 1 hour, and bake 1 sheet of cookies at a time.
Can I use gluten free flour?
Definitely! Replace the all-purpose flour with a 1:1 gluten free flour replacement (like Bob’s Red Mill or Cup4Cup).
How long do these cookies last?
Store Andes mint cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
If you love traditional Andes mints, I encourage you to give these Andes mint cookies a try!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Andes Mint Cookies Recipe
Ingredients
- 10 tablespoons unsalted butter 141 grams, melted
- ¾ cup brown sugar 160 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups all-purpose flour 150 grams
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chopped Andes mints 170 grams
- Flaked sea salt optional, for garnish
Equipment
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
Instructions
- In a large bowl, whisk the melted butter and brown sugar together until smooth.10 tablespoons unsalted butter, ¾ cup brown sugar
- Add the egg and vanilla and stir to combine.1 large egg, 1 teaspoon pure vanilla extract
- Fold in the flour, baking soda, and salt. When the flour has almost all been incorporated, add the chopped Andes mints and continue folding until no large lumps of flour remain.1¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup chopped Andes mints
- Tightly cover the bowl of dough and refrigerate the cookie dough for 30 minutes.
- While the dough chills, preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Scoop 2-tablespoon-sized balls of cookie dough onto the baking sheets, placing them 3 inches apart – these cookies spread!
- Bake for 14 minutes, or until the edges are set and golden brown.
- Allow the cookies to cool completely to room temperature on the baking sheet. Sprinkle with flaked sea salt and serve.Flaked sea salt
Notes
- Don’t skip chilling the cookie dough! It’s a must for this recipe.
- Use a cookie scoop to ensure that each cookie is the same size and bakes evenly.
- Let the cookies fully cool on the baking sheet. This helps the cookies set and prevents the warm centers from breaking apart.
- I love sprinkling the warm cookies with sea salt! It adds a pop of flavor and gives these cookies a little something extra.
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