There’s just something magical about the combination of rich chocolate and cool mint, especially when it all comes together in a soft, chewy cookie. These Chocolate Andes Mint Cookies are the kind of treat that make people pause mid-bite and say, “Wait… what is this deliciousness?” They’re decadent, dreamy, and give off major festive vibes—but trust me, they’re just as good on a random Tuesday as they are on a holiday cookie platter.
Picture this: warm-from-the-oven cookies with melty chunks of Andes mints swirled through deep chocolate dough. The smell alone will have everyone floating into the kitchen like cartoon characters drawn by the scent. These cookies are rich without being too much, sweet without being cloying, and totally unforgettable.
So, are you ready to make some minty magic?
Why You’ll Love Chocolate Andes Mint Cookies
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking with the kids, prepping holiday gifts, or just sneaking a cozy moment with a cup of tea, this treat brings comfort and joy in every bite. Here’s why it’s a favorite:
Versatile: Great for holidays, potlucks, dessert trays, or just because you’re craving something amazing.
Budget-Friendly: Uses pantry staples with just one specialty ingredient—Andes mints. Totally worth it.
Quick and Easy: Simple steps, no complicated equipment, and ready in under 30 minutes.
Customizable: Love extra chocolate? Toss in chips. Want them bigger or smaller? You’re in control.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Chocolate Andes Mint Cookies
Here’s the magic of these cookies—it’s a simple dough made luxurious with a few key touches. Let’s break it down:
Butter: Adds richness and helps create that soft, melt-in-your-mouth texture we all love.
Brown Sugar: Brings depth of flavor and keeps the cookies soft and chewy.
Granulated Sugar: Adds that classic sweetness and helps create slightly crisp edges.
Egg: Binds the dough and gives the cookies structure.
Vanilla Extract: Adds warm, aromatic notes that complement both the chocolate and mint.
Cocoa Powder: Delivers deep chocolate flavor that’s the perfect backdrop for the mint.
All-Purpose Flour: Gives the cookies their structure without making them cakey.
Baking Soda: Helps the cookies rise and stay tender.
Salt: Just a pinch enhances all the other flavors.
Andes Mints: The star of the show—chopped and folded into the dough, they melt into pockets of minty chocolate bliss.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F (175°C). A properly heated oven ensures your cookies bake evenly and come out perfectly every time.
Combine Ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper or a silicone baking mat. This makes cleanup a breeze and keeps your cookies from sticking.
Assemble the Dish: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the chopped Andes mints.
Cook to Perfection: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are set and the centers still look slightly soft.
Finishing Touches: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without overbaking.
Serve and Enjoy: Serve warm or at room temperature. These are delicious fresh out of the oven, but they also store beautifully for later indulgence.
Nutrition Facts
Servings: 24 cookies
Calories per serving: 170
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
(put them as notes)
How to Serve Chocolate Andes Mint Cookies
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Enjoy with a glass of cold milk or a hot mug of peppermint cocoa.
- Stack a few in a mason jar, tie it with a ribbon, and you’ve got the perfect edible gift.
- Crumble over vanilla ice cream for an easy dessert upgrade.
- Add to your holiday cookie platter—they bring variety and a pop of color.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Let the dough chill for 30 minutes if you want thicker cookies.
- Don’t overbake—these are best when slightly underdone.
- Store leftovers in an airtight container to keep them soft.
- Freeze extra dough balls for future cookie cravings.
- Use a cookie scoop for evenly sized portions.
- Try a drizzle of white chocolate over cooled cookies for a fancy touch.
- Fold in some mini chocolate chips for extra richness.
- Swap Andes mints for peppermint bark if you’re feeling festive.
- Add a sprinkle of flaky sea salt on top before baking for contrast.
- Make them into ice cream sandwiches for a summer twist.
FAQ’s
- Can I use peppermint extract instead of Andes mints?
Yes, but use it sparingly—mint extract is strong! Just a drop or two will do. - Do these cookies freeze well?
Absolutely! Freeze baked cookies or raw dough balls for up to 3 months. - Can I make these gluten-free?
Yes, just substitute a 1:1 gluten-free baking flour blend. - How do I keep the cookies soft?
Store them in an airtight container with a slice of bread—it helps retain moisture. - Can I double the recipe?
Totally! Just be sure to mix the dough thoroughly and bake in batches. - What if I don’t have cocoa powder?
You can use melted dark chocolate, but it may change the texture slightly. - How can I make these more festive?
Add crushed candy canes or drizzle with white chocolate and sprinkles. - Are Andes Mints available year-round?
Yes! You can usually find them in the candy aisle, especially near the holidays. - Can I use a stand mixer?
Definitely—it’ll make creaming the butter and sugars even easier. - How long do these cookies last?
Stored properly, they stay fresh for up to a week (but they probably won’t last that long!).
Conclusion
These Chocolate Andes Mint Cookies are the kind of treat that feels like a little celebration in every bite—rich, minty, and oh-so-satisfying. Whether you’re baking a batch for loved ones or just treating yourself (because you deserve it), these cookies never disappoint. So grab your mixing bowl, get your oven preheating, and let’s make something unforgettable.
Print
Chocolate Andes Mint Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy chocolate cookies topped with melted Andes mints for a deliciously rich and minty treat, perfect for holidays or chocolate lovers.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips (optional)
- 24 Andes Mints (unwrapped)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Mix in cocoa powder until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Fold in chocolate chips if using.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–10 minutes until edges are set.
- Remove from oven and immediately place one Andes Mint on top of each cookie. Let it melt for a minute, then gently spread the melted mint with a spoon.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if you prefer thicker cookies.
- Use Andes Mint baking chips instead for a more uniform chocolate-mint flavor throughout the cookie.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg