Andes Mint Chocolate Cookies

With the holidays approaching, there’s no such thing as too many cookie recipes. If you’re looking for something delicious to add to your list, these Andes Mint Chocolate Cookies are a must-try. They’re always a hit and will quickly become a favorite!

I have to say, I’m a huge fan of Andes mints, and combining them with cookies just feels right. Surprisingly, I’m not a big chocolate lover. 

When I make chocolate chip cookies, I often bake a few for myself with barely any chocolate chips because I really enjoy the cookie itself more than the chocolate. But these Andes mint cookies? They’re a different story.

The dough is a rich, chocolatey base made with cocoa powder and chopped Andes mints, and then they’re topped with a melted Andes mint after baking. 

It’s this perfect combination of flavors that makes these cookies one of my all-time favorites. Plus, they’re quick and easy to make, which is always a win.

Are Andes Mints Spearmint or Peppermint?

Andes mints are made with peppermint, giving them a refreshing and cool flavor that pairs perfectly with chocolate.

What is the Shelf Life of Andes Mints?

Stored properly in a cool, dry place, Andes mints can last up to a year. If you want to keep them longer, freezing is always an option!

Now, let’s get into the recipe:

How to Make These Andes Mint Cookies

This recipe is quick and easy to make and is guaranteed to be a new favorite for the holidays!

Ingredients:

• 1/2 cup Butter, room temperature
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1 tsp. Vanilla Extract
• 1/4 tsp. Mint Extract
• 1 Egg
• 1 cup Flour
• 1/2 cup Cocoa Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 3/4 cup Andes Mint Baking Chips or chopped Andes Mints
• 24 Andes Mints, unwrapped for the top

Steps:

First – Preheat your oven to 350°F. This will give you time to prep your ingredients while the oven heats up.

Second – Unwrap 24 Andes mints and set them aside for later. They’ll go on top of the cookies right after baking.

Third – In a large bowl (or using a stand mixer, which I highly recommend if you have one), cream together the butter, sugar, brown sugar, vanilla, and mint extract. Once it’s smooth, mix in the egg.

Fourth – In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Then, slowly add the dry mixture into the wet ingredients.

Fifth – Fold in 3/4 cup of Andes mint baking chips or chopped Andes mints into the dough. This step gives the cookies that minty surprise inside!

Sixth – Roll the dough into 1-inch balls and place them on a baking sheet lined with silicone baking mats or parchment paper. I personally use both to ensure the bottoms of the cookies never burn.

Seventh – Bake the cookies for 8-10 minutes. Right after they come out of the oven, place one Andes mint on top of each cookie, then transfer the cookies to a wire rack to cool. 

As the mint melts, use a spoon or butter knife to smooth it out. If the mints aren’t melting enough, pop the cookies back into the oven on the warm setting for a minute or two, with the door open, to finish melting.

Recipe Troubleshooting Guide

• Cookies Too Flat: Make sure your butter is room temperature but not melted. If the dough feels too soft, chill it in the fridge for 30 minutes before baking.
• Mints Not Melting Properly: If the mints aren’t melting well after placing them on the hot cookies, pop the cookies back into the oven for just a minute to help the process along.
• Cookies Burn on the Bottom: Try using silicone baking mats or double-lining your baking sheet with parchment paper to prevent the bottoms from burning.

Enjoy These Delicious Cookies for Christmas and Year-Round

And there you have it! These Andes mint cookies are absolutely delicious on their own, but they’re even better served with a scoop of vanilla ice cream or a glass of cold milk. 

Trust me, once you make these, you’ll be baking them not only for the holidays but all year long. So, stock up on those Andes mints now!

You should also check out my recipe for Andes Mint Cheesecake. It’s one of the best cheesecakes I’ve ever had, and I know you’ll love it!

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