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featured andes mint cookies.

Andes Mint Chocolate Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 10 minutes
Total Time: 37 minutes
Servings: 42 cookies
Calories: 170kcal
Andes Mint Chocolate 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!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 2 Baking Sheet
  • Stand Mixer (optional)
  • Hand Mixer (optional)

Ingredients

  • 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
  • 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
  • cups finely chopped Andes mints about 255 grams, divided

Instructions

  • Line 2 baking sheets with parchment paper. Set aside.
    overhead view of ingredients for andes mint cookies.
  • 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
    creamed butter and sugar for andes mint cookies in a glass bowl.
  • 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
    creamed wet ingredients for andes mint cookies in a glass bowl.
  • 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
    dry ingredients and chocolate chips added to andes mint cookie dough in a glass bowl.
  • 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.
    6 andes mint cookie dough balls on a blue baking sheet.
  • 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.
    6 baked andes mint cookies on a blue baking sheet.

Notes

  • Substitution: If you can't find Andes, try substituting with an equal amount of chopped peppermint patties or After Eight mints.
Storage: Store Andes mint Chocolate cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 149IU | Calcium: 13mg | Iron: 1mg