If there’s a cookie that can truly steal the show at any gathering, it’s Chocolate Andes Mint Cookies. These soft, fudgy chocolate treats are studded with creamy, cool Andes mints and bring all the classic flavors of after-dinner mints into a perfectly chewy cookie. Every bite is a delightful blend of rich cocoa and refreshing mint, making them absolutely irresistible whether you bake them for the holidays, a party tray, or just for a sweet little indulgence any night of the week!

Chocolate Andes Mint Cookies Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how just a handful of pantry staples and some Andes mints come together to create something truly magical. Each ingredient has its special role, building the cookies’ flavor, structure, and that dreamy soft texture everyone loves in Chocolate Andes Mint Cookies.

Unsalted Butter (1 cup, softened): The key to luscious, tender cookies – room temperature butter ensures a creamy, even dough.
Granulated Sugar (1 cup): Gives the cookies sweetness and their classic chewy edge.
Brown Sugar (1/2 cup, packed): Adds deep flavor and moisture for that coveted soft center.
Large Eggs (2): Binds everything together and enriches the dough.
Vanilla Extract (1 teaspoon): Enhances all the chocolate-mint goodness with background warmth.
All-Purpose Flour (2 cups): Provides structure and ensures the cookies don’t spread too much.
Unsweetened Cocoa Powder (1/2 cup): Delivers a rich chocolate base that pairs perfectly with mint.
Baking Soda (1 teaspoon): Sends the dough skyward for just the right thickness and chew.
Salt (1/2 teaspoon): Balances sweetness and deepens all the other flavors.
Andes Mints (1 cup, chopped or Andes baking chips): The stars of the show! They melt into little pockets of silkiness.
Extra Andes Mints for Topping (optional): Press a piece on top for extra minty flair and visual wow.

How to Make Chocolate Andes Mint Cookies

Step 1: Prep the Oven and Baking Sheets

Begin by preheating your oven to 350°F, so it’s hot and ready for baking by the time your dough is mixed. Line two baking sheets with parchment paper to guarantee your Chocolate Andes Mint Cookies come off clean and avoid sticking.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer for about 3-4 minutes until the mixture is light, smooth, and fluffy. This step gives your cookies their tender bite and helps distribute sweetness evenly through the dough.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, allowing each to be fully absorbed before adding the next, followed by the vanilla extract. This process keeps the mixture creamy and ensures your Chocolate Andes Mint Cookies have the perfect unified texture every time.

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps break up lumps and evenly integrates the cocoa through the flour—critical for those intense chocolatey bites.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low or stirring by hand just until no streaks of flour remain. Over-mixing can make cookies tough, so stop as soon as everything is combined and luscious.

Step 6: Fold in the Andes Mints

Gently fold in the chopped Andes mints or Andes baking chips, distributing their cool, minty magic throughout the dough. Each scoop will deliver a lovely bite of melty mint chocolate.

Step 7: Scoop and Bake

Using a tablespoon or cookie scoop, portion dough onto the prepared baking sheets, leaving about 2 inches between cookies so they can spread. Bake for 9-11 minutes, just until the edges are set but the centers still look soft—Chocolate Andes Mint Cookies are best a bit underbaked for ultimate chewiness.

Step 8: Top and Cool

If you want an extra flourish, lightly press an Andes mint piece onto the top of each cookie as soon as they come out of the oven. Let them cool on the pan for five minutes to finish baking gently, then transfer to a wire rack to cool completely. Enjoy that heavenly minty aroma!

How to Serve Chocolate Andes Mint Cookies

Garnishes

Dress up your Chocolate Andes Mint Cookies with a light dusting of powdered sugar, an extra drizzle of melted chocolate, or a small Andes mint perched casually on top. These little touches highlight the festive mint-chocolate theme and make each cookie look like it came straight from a bakery display!

Side Dishes

Milk is always a crowd favorite, but these cookies also pair beautifully with hot coffee, a mug of cocoa, or even a bright peppermint tea. For dessert platters, serve Chocolate Andes Mint Cookies alongside fresh fruit, vanilla ice cream, or a citrusy sorbet to balance the richness.

Creative Ways to Present

Stack them tall on a pretty cake stand, gift them in a recycled mint tin for a clever touch, or sandwich vanilla ice cream between two cookies for a decadent ice cream sandwich. If you’re feeling playful, crumble a few over a bowl of ice cream or swirl them into a mint-chocolate trifle!

Make Ahead and Storage

Storing Leftovers

To keep Chocolate Andes Mint Cookies fresh and soft, store them in an airtight container at room temperature. They’ll stay delectable for up to five days — though chances are, they’ll be enjoyed much faster than that! A slice of sandwich bread added to the container can help retain moisture.

Freezing

You can easily freeze Chocolate Andes Mint Cookies for later enjoyment. Either freeze the baked cookies by arranging them in layers separated with parchment in an airtight container, or freeze unbaked scoops of dough. Both options last up to three months—a lifesaver for last-minute cravings!

Reheating

Nobody can resist a warm, gooey cookie! Pop a baked cookie in the microwave for about 8–10 seconds to bring back that just-baked softness and melt the Andes mint topping slightly. If reheating from frozen, let them come to room temperature first, then give a quick microwave zap.

FAQs

Can I use regular chocolate chips instead of Andes mints?

You’ll still make a delicious chocolate cookie, but the classic minty punch won’t be there. For that signature Chocolate Andes Mint Cookies flavor, using the mints really makes all the difference.

How do I make the cookies thicker and chewier?

Chilling the dough for at least 30 minutes before baking helps the cookies keep their shape for a thicker, chewier bite. You can also scoop the dough higher (rather than wider) for a puffier cookie.

Are these cookies suitable for holiday cookie swaps?

Absolutely! Chocolate Andes Mint Cookies are the life of any cookie tray—festive, unique, and a guaranteed hit with mint chocolate fans. They travel well, too, making them perfect for sharing.

Can I make these cookies gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. The texture will be a bit different, but you’ll still get plenty of that chocolate-mint magic.

What’s the best way to chop Andes mints?

A sharp knife on a cool cutting board works best. If the mints are very soft, pop them in the fridge for a few minutes before chopping—they’ll cut more cleanly and won’t stick together.

Final Thoughts

There’s something downright enchanting about Chocolate Andes Mint Cookies—they’re the kind of treat that disappears as soon as you set them out. With their combination of rich chocolate and that irresistible burst of mint, you’ll find yourself making excuses to bake them again and again. Go ahead, give this recipe a try, and share the minty chocolate love with someone special!

Chocolate Andes Mint Cookies Recipe

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4.8 from 17 reviews

Author: Emma
Total Time: 25 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich chocolate flavor and refreshing minty taste of these decadent Chocolate Andes Mint Cookies. These chewy cookies are perfect for any occasion, especially during the holidays.

Ingredients

Scale

Dough:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
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 cup Andes mints, chopped or Andes baking chips

Topping:

Extra Andes mints for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped Andes mints or baking chips.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set but the centers are still soft.
Add topping: Optional: Press an extra piece of Andes mint onto the top of each cookie right after baking. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.