If you love the combination of mint and chocolate, this recipe for Andes Mint Cookies is going to turn into one of your favorites. It’s the perfect balance of refreshing and rich that will satisfy any sweet tooth.
Chocolate Andes Mint Cookies
These chewy chocolate chip cookies are great for any occasion. I especially enjoy making them for holiday parties or as gifts. My kids love mint chocolate chip ice cream, so it’s no surprise that they ask for these Andes mint cookies often. The creme de menthe flavor from the Andes mints adds the perfect amount of mint when combined with the mint fudge chunks.
One of my favorite activities to do in the kitchen with the kiddos is baking. This recipe is so incredibly easy that you can have your little ones right there with you as your sous chefs. Plus, they can help taste test those mint chocolate cookies fresh out of the oven.
Try Andes Mint Chocolate Fudge and Andes Mint Brownie Lush for more delicious recipe ideas if you love baking with Andes mints.
Ingredients You’ll Need
Just a few basic ingredients, and you will have the most delicious recipe for Andes mint cookies.
- Salted Butter: The butter must be softened at room temperature so it can mix into the cookie dough easier. If you use unsalted butter, add ¼ teaspoon of salt to balance the flavors.
- Sugar: You will need granulated and light brown sugar. Make sure the brown sugar is tightly packed in the measuring cup. You can also use dark brown sugar for a molasses-forward flavor.
- Egg: This recipe uses one large egg.
- Vanilla: I prefer pure vanilla extract when baking.
- Flour: You’ll use all-purpose flour.
- Baking Soda: Ensure the cookies rise in the oven.
- Andes Chocolate Mints: Look for these in the baking or candy aisle.
- Chocolate Chips: Semi-sweet chocolate chips add the best chocolate flavor without being overly sweet. You can also use white or milk chocolate chips.
- Mint Fudge Baking Chunks: Substitute mint-flavored chocolate chips for the chunks if you prefer.
How to Make Andes Mint Cookies
It’s easier than you think to make the dough for this mint chocolate cookie recipe. As long as you have the right tools, they are ready to bake in minutes.
- Prep Oven and Pans. Preheat the oven to 375 degrees F. Then, line two large cookie sheets with parchment paper.
- Cream Butter and Sugar. Cream softened butter, sugar, and brown sugar in a large mixing bowl until fluffy. Use a hand mixer or stand mixer.
- Add Remaining Wet Ingredients. Beat in egg and vanilla until combined.
- Combine Dry Ingredients. Whisk the flour and baking soda in a separate mixing bowl.
- Pour Dry Into Wet. Gradually incorporate the flour mixture into the wet ingredients until well combined. Use a dough hook attachment if possible.
- Fold in Mix-Ins. Gently fold in chopped Andes mints, chocolate chips, and mint fudge chunks until they are evenly distributed throughout the cookie dough.
- Scoop Dough. Using a cookie scoop, form 1 ½ inch dough balls onto the parchment lines sheets. Make sure they are all 2 inches apart.
- Bake. Once the baking sheets are filled, place them in the oven and bake for 7-9 minutes or until the edges of the cookies are a light golden brown. The centers of the cookies may appear wet, but they will firm as they cool.
- Cool. Allow the Andes mint cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Store Leftover Cookies
- Place leftover cookies into an airtight container. Store at room temperature for 3-4 days. Do not put them in the refrigerator because they will become too hard.
- Store the cookies in a freezer bag and keep them frozen for 2-3 months. Thaw at room temperature for 20-30 minutes before serving. You can also place them in a 350-degree F oven for a few minutes to warm them up.
- For softer cookies, place a slice of bread into the container to keep them moist.
Why Should I Do if My Cookies Are Flat?
There are a few tricks that you can use if you find that your Andes mint cookies come out flat.
- Only set out the butter for up to 1 hour. If it melts, it can cause the cookies to spread too much while baking.
- Accurately measure out the flour. More flour can also prevent the cookies from spreading.
- Make sure that your baking soda isn’t expired. If you have had it in your pantry for more than a couple of months, it may be worth replacing.
More Mint Dessert Recipes
- Mint Oreo Cookie Bars
- Mint Chocolate Lasagna
- Triple Chocolate Mint Cake
- Instant Pot Mint Chocolate Cheesecake
- Homemade Thin Mints
Andes Mint Cookies
Ingredients
- ½ cup salted butter 1 stick, softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ⅔ cup Andes chocolates chopped
- ½ cup semi-sweet chocolate chips
- ½ cup mint-flavored fudge baking chunks
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy with a hand or stand mixer.
- Add the egg and vanilla and beat just until creamy.
- In a separate bowl, whisk together the flour and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing with a dough hook, if possible, until just combined.
- Fold in the chopped mint chocolate candy, chocolate chips, and mint chips, ensuring they are evenly distributed throughout the dough.
- Use a 1 ½ Tablespoon cookie scoop to form dough balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7-11 minutes or until the edges are lightly golden. The centers may appear slightly undercooked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Last Step:
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