Get ready to fall head over heels for Chocolate Andes Mint Cookies! This delightful treat blends the deep, fudgy flavor of chocolate with a refreshingly cool burst of mint, thanks to everyone’s favorite Andes Mints. With just the right amount of crisp edges and chewy centers studded with melty minty bits, these cookies are perfect for holiday trays, bake sales, or whenever you crave an indulgent, homemade pick-me-up. Whether you’re serving them warm from the oven or tucking them away for later, Chocolate Andes Mint Cookies will quickly become a staple in your dessert repertoire.
Ingredients You’ll Need
You might be surprised how pantry-friendly and straightforward these ingredients are! Each one pulls its weight, contributing to the rich, decadent texture, the minty zing, and that heavenly aroma only fresh-baked cookies can bring.
- Unsalted butter: Softened butter creates that perfect creamy base for smooth, decadent cookies.
- Granulated sugar: This staple adds sweetness and helps the cookies spread just the right amount.
- Brown sugar: Packed brown sugar adds a subtle hint of molasses flavor and keeps the cookies delightfully chewy.
- Large eggs: Eggs bind everything together and contribute to a wonderfully soft texture.
- Vanilla extract: Classic vanilla brings warmth and rounds out the flavors.
- Peppermint extract (optional): For an extra pop of mint, add this for a bakery-style finish.
- All-purpose flour: Flour gives the cookies structure and the perfect bite.
- Unsweetened cocoa powder: Deepens the chocolate flavor and pairs beautifully with the mint.
- Baking soda: Just a bit unlocks the perfect spread and texture.
- Salt: A little salt heightens those chocolate and mint notes incredibly.
- Chopped Andes Mints: The star of the show! Stir these in for mint-chocolate pockets throughout the cookies, plus a few for topping.
- Semi-sweet chocolate chips: These add richness, ensuring each bite is dotted with melty chocolate.
How to Make Chocolate Andes Mint Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C), creating the ideal environment for these cookies to bake up perfectly. Line two baking sheets with parchment paper—this not only ensures easy removal but also helps with even baking and simple cleanup. It’s a small step that makes a big difference!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which takes about 2–3 minutes. This aerates the dough and creates that classic chewy center and crisp edge Chocolate Andes Mint Cookies are known for.
Step 3: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, and if you love extra mint, add the peppermint extract now. This layering ensures every bite has a wonderful harmony of chocolate and mint.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients separately helps distribute the leavening agent and salt evenly, so your cookies bake up with a consistent texture and flavor all through.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix; a few streaks of flour are okay. This attention keeps your Chocolate Andes Mint Cookies tender and soft.
Step 6: Fold in Andes Mints and Chocolate Chips
Now for the best part—add the chopped Andes Mints and chocolate chips! Use a spatula to gently fold them into the dough, distributing those irresistible minty, chocolatey morsels throughout.
Step 7: Scoop and Bake
Use a tablespoon or cookie scoop to measure out balls of dough and arrange them on your prepared baking sheets about 2 inches apart. Bake for 9–11 minutes—the edges should look set, but the centers will still be soft. That softness is exactly what you want for a fudgy, melt-in-your-mouth center.
Step 8: Add a Melty Mint Finish
While the cookies are warm from the oven, gently press a few extra chopped Andes Mints on top. They’ll partially melt into the cookies, creating a gorgeous and delicious mint ripple that’s impossible to resist.
Step 9: Cool and Enjoy
Let the cookies cool for about 5 minutes on the baking sheets, then transfer them to a wire rack to cool completely (if you can wait that long!). This final resting ensures the cookies hold their shape—and lets those Andes Mints set into glorious pools of minty chocolate.
How to Serve Chocolate Andes Mint Cookies
Garnishes
For a bit of extra flair, sprinkle the cooling cookies with a touch of flaky sea salt—it elevates the chocolate like a secret ingredient! If you’re feeling festive, a dusting of powdered sugar or a drizzle of melted chocolate over each cookie looks beautiful and adds a touch of elegance to your Chocolate Andes Mint Cookies.
Side Dishes
Nothing pairs better with Chocolate Andes Mint Cookies than a tall glass of cold milk. For a grown-up twist, serve them alongside a hot cup of coffee or mint tea. If you’re hosting a holiday gathering, set them out next to a platter of fresh berries or alongside a scoop of vanilla or peppermint ice cream for an extra-luxurious treat!
Creative Ways to Present
Stack a few cookies and tie them with festive ribbon for a heartfelt edible gift. Serve them as a show-stopping cookie sandwich with a scoop of vanilla or mint-chocolate chip ice cream. For an elegant dessert platter, mix these cookies with your favorite classic chocolate chip or sugar cookies—everyone will reach for the Chocolate Andes Mint Cookies first!
Make Ahead and Storage
Storing Leftovers
Store cooled Chocolate Andes Mint Cookies in an airtight container at room temperature and they’ll stay fresh and chewy for up to 5 days. If you want to keep them even softer, tuck a piece of bread into the container—that simple bakery secret works wonders!
Freezing
Chocolate Andes Mint Cookies are freezer-friendly! Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container for up to 2 months. You can also freeze balls of dough, ready to bake straight from the freezer—just add a minute or two to the bake time.
Reheating
To bring that fresh-from-the-oven magic back, warm a cookie in the microwave for 10–15 seconds until just soft and the chocolate is a bit melty again. If reheating from the freezer, give them a few extra seconds, and enjoy as if they were just baked!
FAQs
Can I use baking powder instead of baking soda in this recipe?
Baking soda is crucial for the texture and spread of Chocolate Andes Mint Cookies. Swapping for baking powder will change the rise and could alter the final result, so stick with baking soda for best results.
What can I do if I can’t find Andes Mints?
If Andes Mints aren’t available, you can use any chocolate mint candies or even chop up mint chocolate bars. The key is to have that wonderful minty flavor swirled through each bite.
Why are my cookies coming out flat?
Flat cookies are usually the result of butter that’s too soft, or overmixing the dough. Try chilling your dough for 30 minutes before baking—this makes a big difference, especially in warm kitchens!
Can I make these cookies gluten-free?
Absolutely! Substitute a 1:1 gluten-free all-purpose flour blend and your Chocolate Andes Mint Cookies will be just as delicious with a slight texture difference. Always check that your mints and other ingredients are gluten-free too.
Do these cookies work for holiday cookie exchanges?
They’re a hit! Chocolate Andes Mint Cookies add a unique twist to any cookie platter, with their festive flavor and eye-catching minty bits. They travel well and stay soft—perfect for sharing.
Final Thoughts
There’s something truly special about baking a batch of Chocolate Andes Mint Cookies—the kitchen filled with the scent of chocolate and mint, the anticipation as they cool, and the joy of sharing them with friends or family. Whether you’re a longtime mint chocolate lover or just looking for a new cookie recipe to fall in love with, give these cookies a try. I promise, once you take a bite, you’ll be hooked!
Print
Chocolate Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Andes Mint Cookies are a delightful treat with a rich chocolate flavor and a refreshing hint of mint. Perfect for holiday gatherings or anytime you’re craving a sweet indulgence!
Ingredients
Cookies:
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Andes Mints (plus extra for topping)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and peppermint extract if using.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture.
- Include Andes Mints and chocolate chips: Fold in chopped Andes Mints and chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 9–11 minutes. Press extra Andes Mints on top while warm. Cool on a wire rack.
Notes
- For a fudgier texture, chill the dough before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
