Who doesn’t love the irresistible combination of chocolate and mint? If you’re a fan of those Andes mints, you’ll absolutely adore these Andes Mint Cookies. Soft, chewy, and packed with that perfect balance of rich chocolate and refreshing mint, these cookies are the ultimate treat for any occasion. Whether you’re making them for a special event or just because you deserve something sweet, trust me, these cookies will be gone before you know it!
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Why You’ll Love Andes Mint Cookies
This recipe isn’t just about cookies; it’s about creating something magical in the kitchen. Here’s why these cookies are going to steal the show:
Minty and Chocolatey Perfection: The moment you bite into one of these cookies, the smooth, minty chocolate flavor bursts in your mouth, and you get that perfect chewy texture with every bite. It’s like a little piece of heaven.
Easy to Make: Even if you’re not an experienced baker, this recipe is super easy to follow. No complicated steps or hard-to-find ingredients—just simple, straightforward baking that yields amazing results.
Perfect for Any Occasion: Whether you’re serving them at a party, giving them as a gift, or just baking them for a cozy treat at home, these cookies are a guaranteed crowd-pleaser.
Freezable: Bake a big batch and freeze some for later. These cookies hold up beautifully in the freezer, so you can always have a minty chocolate treat ready when the craving strikes.
Ingredients
These Andes Mint Cookies are made with a handful of ingredients that come together to create that delightful chocolate-mint experience. Here’s what you’ll need:
Butter: Softened butter gives these cookies the perfect texture—light and chewy with just the right amount of richness.
Sugar: Regular white sugar sweetens the deal, creating a perfect balance with the chocolate and mint.
Brown Sugar: The brown sugar adds a bit of molasses flavor, making these cookies extra chewy and delicious.
Eggs: Eggs help bind everything together and contribute to the chewy texture of the cookies.
Flour: All-purpose flour is your base, providing structure and texture to the cookies.
Cocoa Powder: Unsweetened cocoa powder gives these cookies a deep chocolate flavor that pairs beautifully with the mint.
Baking Soda: This helps the cookies rise and become soft and fluffy.
Salt: A pinch of salt brings out the sweetness of the chocolate and balances all the flavors.
Andes Mint Baking Chips: These minty chocolate chips are the star of the show, adding that signature minty chocolate flavor that makes these cookies unforgettable.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s bake up these delicious Andes Mint Cookies!
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures the cookies don’t stick and helps them bake evenly.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter, white sugar, and brown sugar. Beat until light and fluffy—this usually takes about 3 minutes with a hand mixer or stand mixer. Add the eggs, one at a time, and continue beating until well combined.
Add the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
Fold in the Mint Chips: Gently fold in the Andes Mint baking chips. These will give the cookies that signature minty-chocolate flavor that everyone loves.
Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet. Leave a little space between each cookie as they will spread while baking.
Bake to Perfection: Bake the cookies in your preheated oven for 9-11 minutes, or until the edges are set but the centers are still soft. Remember, they’ll continue to cook on the baking sheet after you remove them from the oven.
Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy that perfect minty-chocolate goodness!
How to Serve Andes Mint Cookies
These cookies are perfect for serving as a dessert or snack. Here are a few ideas for pairing them:
With a Glass of Milk: You can’t go wrong with the classic combo of cookies and milk. The creaminess of the milk complements the chocolate and mint perfectly.
With Ice Cream: Sandwich these cookies with a scoop of vanilla or mint ice cream to create a delicious cookie ice cream sandwich.
On Their Own: Sometimes, these cookies are perfect just as they are. Serve them on a plate, and let everyone enjoy their minty-chocolate bliss!
Additional Tips
Here are some extra tips to get the most out of this recipe:
Chill the Dough: If you have time, chill the dough for 30 minutes before baking. This helps the cookies hold their shape and results in a thicker, chewier texture.
Customize the Mint Flavor: If you love mint, feel free to add a few extra Andes Mints chopped up for an even stronger mint flavor.
Storage Tips: Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months.
FAQ Section
Q1: Can I use regular chocolate chips instead of Andes Mints?
A1: While you can use regular chocolate chips, the Andes Mints give these cookies that signature minty flavor that makes them special. If you use regular chips, you may want to add a bit of mint extract to get that minty kick.
Q2: Can I make these cookies ahead of time?
A2: Yes, you can! You can prepare the dough, refrigerate it, and bake the cookies later. This is a great option if you want fresh cookies in a pinch.
Q3: How do I store leftovers?
A3: Store your leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Q4: Can I make these cookies gluten-free?
A4: Yes! You can swap the all-purpose flour for a gluten-free flour blend to make these cookies gluten-free. Just make sure the rest of the ingredients are also gluten-free.
Q5: Can I use fresh Andes Mints instead of baking chips?
A5: Yes, you can! Chop up the fresh Andes Mints into small pieces and fold them into the dough. It will give the cookies a more intense minty flavor.
Q6: Can I double the recipe?
A6: Yes, feel free to double the recipe to make a larger batch. Just make sure you have enough space on your baking sheets to spread out the cookies.
Q7: How do I make the cookies chewier?
A7: For chewier cookies, add a tablespoon of cornstarch to the dry ingredients. It helps the cookies stay soft and chewy.
Q8: Can I add nuts to these cookies?
A8: Absolutely! Chopped walnuts or pecans would be a great addition to these cookies if you enjoy a bit of crunch.
Q9: How do I reheat cookies?
A9: Reheat cookies in the microwave for about 10-15 seconds or place them in a preheated oven at 350°F (175°C) for 5 minutes to warm them up.
Q10: Can I freeze the dough?
A10: Yes, you can freeze the dough! Scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then transfer the dough balls to a freezer-safe bag or container and bake from frozen when you’re ready.
Conclusion
These Andes Mint Cookies are the perfect treat for anyone who loves the irresistible combination of chocolate and mint. Easy to make, incredibly flavorful, and perfect for any occasion, they’re sure to be a hit wherever you serve them. So go ahead, bake a batch, and enjoy these delicious, minty chocolate delights!
Print
Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Andes Mint Cookies are soft, chewy, and packed with rich cocoa. The addition of Andes mints creates a delicious swirl of minty chocolate on top, making these cookies perfect for holidays or any time you’re craving that irresistible combination of mint and chocolate.
Ingredients
- 1/2 cup butter (softened to room temperature)
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Andes mints
- 18–20 whole Andes mints (for topping)
Instructions
- In a large bowl, cream together the butter, granulated sugar, and brown sugar using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until light and fluffy. Add the egg and vanilla extract, and continue mixing until combined, scraping the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Turn the mixer to low and gradually add the dry ingredients to the wet ingredients, mixing until incorporated. Stir in the chopped Andes mints using a rubber spatula. Cover the dough tightly with plastic wrap and chill for at least 3 hours, or up to 3 days.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- If the dough has been chilled for longer than a day, let it sit at room temperature for 30 minutes. Using a large cookie scoop, scoop out the dough and place it on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops appear slightly soft. Immediately after removing from the oven, press a whole Andes mint into the center of each warm cookie. Allow it to melt, then swirl it around using a toothpick. If the cookies lose their shape, use a wide-mouthed cup to gently reshape them into a perfect circle.
Notes
- For thicker cookies, chill the dough for up to 3 days.
- Make sure the Andes mints are pressed into the cookies right after they come out of the oven to get that perfect mint swirl.
- If you prefer, you can use mint chocolate chips or mint baking chips instead of the Andes mints.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg