Andes Mint Cookies
Andes Mint Cookies are the perfect mix of mint and chocolate. With crisp edges and a chewy center, these cookies are perfect for the holidays or any time you’re craving a chocolate and mint combination!
Who else remembers leaving Olive Garden in 2004 and getting a few Andes mints alongside your receipt? I used to live for that little treat, that officially signaled that the evening was done and left me with the chocolatey, minty finish.
I adore Andes mints, and recently decided that I wanted to adapt my Double Chocolate Cookies recipe to include them. We’re taking those cookies to the next level!
There are some cookies that are so delicious, you can never get enough of them (right now for us, it’s these Football Cookies). But I love this recipe because they truly are satisfying. After 1 cookie, the combination of mint and chocolate makes you feel the perfect amount of contentment. The meal is over, and you just ate the best dessert ever.
If you love the layered combination of chocolate and mint, these Andes Mint Cookies are about to become your new favorite treat. Rich chocolate cookie dough, melty semisweet chocolate chips, and chopped Andes mints come together to create soft, fudgy cookies with the perfect hint of refreshing mint.
Andes mints cookies are bakery-style cookies that are ideal for the holidays, cookie exchanges, bake sales, or anytime you’re craving something rich and chocolate!
If you need even more chocolate in your life check out my Chocolate Crinkle Cookies, Brownies, or Carnation Fudge.
Why You’ll Love These Andes Mint Cookies
- Soft and Fudgy: Thanks to the butter-rich dough and just-right bake time, these cookies stay thick and soft in the center while developing perfectly light, crisp edges
- Perfect Chocolate Mint Flavor: Andes mints are the perfect mint to pair with chocolate. Not overpowering, just complimentary!
- Bakery-Style Cookies at Home: With simple pantry ingredients and one bowl, you can make bakery-quality Andes mint cookies in under 30 minutes.
Key Ingredients for Andes Mint Cookies
- Unsalted butter: Butter gives the best flavor and keeps the texture soft. Use unsalted butter to control the amount of salt in your recipe.
- Light brown and white granulated sugar: A mix of both makes your cookies soft and flavorful. This recipe goes heavier on the brown sugar to give that chewy, moist texture that everyone craves in their cookies,
- Semisweet chocolate chips: I feel like semi-sweet pairs best with Andes mints but feel free to use dark chocolate or milk chocolate if you prefer. You can also remove them altogether if you want a less-packed cookie dough.
- Andes Mints: For mixing in the dough and adding on top! I simply unwrap them, place them on a cutting board, and then use a knife to cut them up into smaller pieces.
Substitutes for Andes Mints
Andes Mints are available at most grocery stores, but if you can’t find any, you do have some options. There are plenty of chocolate-peppermint candies to choose from that will go perfectly in these cookies. Look for:
- Hershey’s Kisses Mint Candy Cane Flavor
- Dove Mint Chocolate
- Mini York Peppermint Patties: These have a stronger peppermint flavor than Andes
- Ghiradelli Chocolate Peppermint Bark
- Mint Flavored Baking Chunks or Mint Chips
Simply cut them up into smaller pieces and add them into the dough!
Tools
- Cookie Dough Scoop: I use a #24 size scoop for nice, large cookies
How to Make Andes Mints Cookies
Step One: Cream together the softened butter, brown sugar, and granulated sugar.
Step Two: Add the egg and vanilla and mix.
Step Three: Add the flour, cocoa powder, baking soda, and salt. Do not overmix.
Step Four: Use a wooden spoon or rubber spatula to mix in the chocolate chips and chopped Andes mints.
Step Five: Scoop the cookie dough onto an ungreased cookie sheet.
Step Six: Bake for 12–15 minutes or until the edges set but the centers are still soft. Press more Andes mints onto the top.
Step Seven: Press more Andes mints onto the top of the cookies right out of the oven.
Expert Tips for Perfect Chocolate Mint Cookies
- Use softened butter, not melted. This ensures a thick, tender cookie instead of flat, greasy ones. If you accidentally melt your butter, chill your dough for about 30 minutes before baking.
- Do not overmix the dough. Overmixing can lead to tough cookies. Mix just until combined.
- Bake until the centers look slightly shiny and underdone. They’ll finish setting as they cool and stay soft and chewy.
- Press extra Andes mints on top while warm so they slightly melt and stick beautifully to each cookie. For a pretty presentation you can spread the slightly melted Andes mints on top like a frosting. Spread gently for a tie-dye look.
- Want a Christmas version of this recipe? Try these Chocolate Peppermint Cookies instead!
Recipe FAQs
Yes! You can make these cookies, cool and store them in an airtight container. If you prefer to enjoy your cookies nice and warm, the cookie dough can be made in advance and stored covered in the refrigerator. Bake fresh when ready!
Store baked cookies in an airtight container at room temperature for up to 5 days.
Absolutely. Freeze baked cookies for up to 3 months. Thaw at room temperature before serving. You can also freeze the cookie dough balls and bake straight from frozen (add 1–2 minutes to bake time).
Andes mints have a unique combination of mint and chocolate flavor. You could substitute another kind of peppermint chocolate bark, but peppermint extract is not the same and may be overpowering.
Did you enjoy this recipe for Andes Mint Cookies? If so, check out these other recipes I’ve selected just for you:
If you tried this Andes Mint Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Andes Mint Cookies
Equipment
- #24 Cookie Dough Scoop
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ¾ cup chopped Andes mints, plus more for topping
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together ½ cup unsalted butter, ½ cup packed light brown sugar, and ¼ cup granulated sugar until light and creamy.
- Add 1 large egg and 2 teaspoons vanilla extract into the cookie dough and beat again until just combined.
- Add 1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in ½ cup semisweet chocolate chips and ¾ cup chopped Andes mints until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges set but the centers are still soft. As soon as you remove the cookies from the oven, press more Andes mints onto the top of the cookies.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Video
Notes
- Unsalted butter: Use unsalted butter to control the amount of salt in your recipe.
- Semisweet chocolate chips: I feel like semi-sweet pairs best with Andes mints but feel free to use dark chocolate or milk chocolate if you prefer. You can also remove them altogether if you want a less-packed cookie dough.
- Use softened butter, not melted. This ensures a thick, tender cookie instead of flat, greasy ones. If you accidentally melt your butter, chill your dough for about 30 minutes before baking.
- Do not overmix the dough. Overmixing can lead to tough cookies. Mix just until combined.
- Bake until the centers look slightly shiny and underdone. They’ll finish setting as they cool and stay soft and chewy.
- Press extra Andes mints on top while warm so they slightly melt and stick beautifully to each cookie. For a pretty presentation you can spread the slightly melted Andes mints on top like a frosting. Spread gently for a tie-dye look.
