Andes Mint Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 14

Chill Time: 30

Total Time: 54

Servings: cookies

Calories: 234kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

Print Recipe

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Cookie Portion Scoop (optional)

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

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.

Storage: Store Andes mint cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition