These Andes mint cookies are for all my mint lovers out there! I made these cookies thin and crispy and studded them with chopped Andes mint candies. They’re a totally elevated take on a classic chocolate chip cookie that makes them worthy of a holiday cookie box. They’re also great with a cup of cocoa on a snowy afternoon!
Andes Mint Cookie Recipe
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 I 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!
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How to Store
Store leftover Andes mint cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
Tips for Success
- If you can’t find Andes mints, use 1 cup of Andes Creme de Menthe Baking Chips instead.
- These are thin and crispy cookies – if you prefer a thicker and chewier cookie, increase the flour to 1½ cups.
- 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.
Andes Mint Cookies Recipe
Ingredients
- 10 tablespoons unsalted butter melted
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup chopped Andes mints
- Flaked sea salt optional, for garnish
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- 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
How to Make Andes Mint Cookies Step-by-Step
Mix the Butter and Sugar: In a large bowl, whisk 10 tablespoons of melted unsalted butter and ¾ cup of brown sugar together until smooth.
Add the Egg and Vanilla: Add 1 large egg and 1 teaspoon of vanilla extract and stir to combine.
Mix and Chill the Dough: Fold in 1¼ cups of all-purpose flour, ¾ teaspoon of baking soda, and ½ teaspoon of kosher salt. When the flour has almost all been incorporated, add 1 cup of chopped Andes mints and continue folding until no large lumps of flour remain. Tightly cover the bowl of dough and refrigerate the cookie dough for 30 minutes.
Portion the Cookies: While the dough chills, preheat your oven to 375°F. Line 2 baking sheets with parchment paper. 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 the Cookies: 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.
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