If you’re searching for the ultimate indulgence that perfectly blends cool mint and rich chocolate, look no further than these Andes Mint Chocolate Cookies. Every bite is loaded with creamy, melty mint chips tucked inside a soft, fudgy cookie, and the aroma that drifts out of your kitchen as they bake is truly magical. This is the kind of treat that brightens up any dessert table, feels festive for holidays but is just as welcome on a Sunday afternoon, and is so simple to make you’ll find yourself baking them again and again. Whether you’re a long-time Andes mint fan or just looking for a new favorite cookie recipe, these Andes Mint Chocolate Cookies deliver pure, melt-in-your-mouth joy.
Ingredients You’ll Need
Gathering the ingredients for these Andes Mint Chocolate Cookies is delightfully straightforward, but don’t underestimate their importance—each one plays a key role in making these cookies ultra-soft, flavorful, and visually tempting. Here’s what you’ll need, along with tips on how each ingredient works its magic.
- Butter (1 cup, unsalted, softened): Gives the cookies richness and that classic chewy-on-the-inside texture—room temperature really is best for creamy blending.
- Granulated sugar (1 1/4 cups): Sweetens the dough and helps achieve irresistibly crisp edges.
- Eggs (2 large): Binds everything together and creates a lovely, tender crumb.
- Vanilla extract (1 teaspoon): Rounds out the chocolate and mint flavors with delicious warmth.
- All-purpose flour (2 cups): Supports the structure so your cookies are thick and sturdy, never flat.
- Unsweetened cocoa powder (1/2 cup): Delivers that deeply chocolaty base that pairs perfectly with Andes mints.
- Baking soda (1 teaspoon): Lifts the cookies just enough for a soft, plush texture.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Andes Creme de Menthe baking chips (1 1/2 cups) or chopped Andes mints: These are the star—little bursts of creamy, minty chocolate in every bite.
- Extra Andes mints for topping (optional): Pressing extra mints on top after baking gives a gooey, decadent finish plus extra minty aroma.
How to Make Andes Mint Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s ready to envelop your cookies in gentle, even heat. Line a baking sheet with parchment paper—this not only prevents sticking but also makes cleanup an absolute breeze.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture looks light and fluffy. This step is crucial for perfect Andes Mint Chocolate Cookies: it introduces air that makes the cookies softer and helps dissolve the sugar for even sweetness throughout.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, mixing after each addition. Toss in the vanilla extract. Mixing gradually ensures your dough stays smooth and emulsified, creating a creamy foundation for your cookies.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only combines your dry ingredients but helps prevent clumping—essential for a uniform cookie texture.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring just until the dough comes together. Don’t overmix—you want Andes Mint Chocolate Cookies that are tender, not tough.
Step 6: Fold in Andes Mint Chips
Gently stir in the Andes Creme de Menthe chips (or chopped Andes mints) until they’re evenly distributed. Each spoonful should promise minty chocolate in every bite!
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes. When the edges are set and the centers look slightly soft, they’re ready—this keeps them fudgy and chewy.
Step 8: Top with Extra Andes Mints (Optional)
If you want the ultimate minty experience, press an extra Andes mint or a few baking chips into the top of each cookie right after they come out of the oven. The residual heat will melt the chocolate just enough for a decadent finish.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack. Once completely cooled, your Andes Mint Chocolate Cookies are ready to steal the show!
How to Serve Andes Mint Chocolate Cookies
Garnishes
For a special flourish, drizzle melted Andes mints or white chocolate over the cooled cookies. You can also dust them lightly with powdered sugar for a frosty effect, or add a pinch of sea salt to enhance the rich cocoa flavor. No matter what you choose, these touches make your Andes Mint Chocolate Cookies look truly bakery-worthy.
Side Dishes
Pair these cookies with a tall glass of cold milk, creamy hot chocolate, or even a scoop of vanilla ice cream for a classic dessert pairing. If you’re serving a crowd, arrange them alongside a platter of fresh berries or chocolate-dipped fruit for a refreshing contrast.
Creative Ways to Present
Use these cookies to make mint chocolate ice cream sandwiches, crumble them over a bowl of fudgy brownies, or package them in cellophane bags with a satin ribbon for homemade gifts. Stacking them in a tower or arranging on a festive platter adds a playful, inviting touch for holiday parties and cookie exchanges.
Make Ahead and Storage
Storing Leftovers
Keep your Andes Mint Chocolate Cookies soft and chewy by storing them in an airtight container at room temperature. They’ll stay fresh for up to five days, making them perfect for batch baking ahead of time. If you’re worried about them drying out, tuck a slice of bread in the container to help retain moisture.
Freezing
Both baked cookies and unbaked dough freeze beautifully. Place cooled cookies in a freezer-safe bag, or roll dough into balls and freeze on a baking sheet before transferring to a bag—both options last up to three months. When the mint craving strikes, you’re only minutes away from fresh Andes Mint Chocolate Cookies!
Reheating
To rejuvenate baked cookies, warm them in a 300°F oven for about 4 minutes, or microwave for 10 seconds. This revives their softness and makes the mint chips beautifully gooey again, as irresistible as the day you baked them.
FAQs
Can I use regular chocolate chips instead of Andes mints?
Absolutely! While Andes mints give a signature taste to Andes Mint Chocolate Cookies, you can swap in dark, milk, or semi-sweet chocolate chips for a different flavor profile. If you want that minty kick, consider adding a few drops of peppermint extract.
Do I need to chill the dough before baking?
It’s not required, but chilling for 30 minutes can help the cookies bake up thicker and extra chewy. If your kitchen is especially warm or your butter was very soft, a quick chill can prevent spreading.
How do I keep the cookies soft after baking?
Storing them in an airtight container is key. They’ll stay soft for several days, especially if you add a small piece of white bread or apple slice, which helps maintain the perfect level of moisture.
Are Andes Mint Chocolate Cookies gluten-free?
As written, the recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute your favorite 1:1 gluten-free flour blend—be sure to check that all other packaging is gluten-free as well.
Can I double the recipe for a bigger crowd?
Definitely! This recipe doubles (or even triples) beautifully. Just use a larger mixing bowl and batch out your cookies as needed. Andes Mint Chocolate Cookies are perfect for sharing during the holidays or at parties.
Final Thoughts
If you’re craving a cookie that delivers cool mint, rich chocolate, and the kind of chewy, bakery-style texture everyone loves, you simply can’t go wrong with Andes Mint Chocolate Cookies. Trust me, whether you’re baking for friends or treating yourself, these cookies are bound to disappear fast. Give them a try—you might just discover your new favorite sweet treat!
Print
Andes Mint Chocolate Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and refreshing mint with these Andes Mint Chocolate Cookies. These chewy, decadent treats are perfect for any occasion, from holiday gatherings to everyday indulgence.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Andes Creme de Menthe baking chips (or chopped Andes mints)
Topping:
- Extra Andes mints for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add Mint Chips: Fold in the Andes mint chips until evenly distributed.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes.
- Add Toppings: If desired, press an extra Andes mint into the top of each cookie right after baking.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra minty touch, drizzle melted Andes mints over the cooled cookies.
- Store in an airtight container to keep them soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
