It’s the most wonderful time of year again, and that means eggnog, fruit cake, and lots of freshly baked Christmas cookies!
Bright green Grinch cookies, snowflake cookies, and gingerbread cookies are always a hit, but one special cookie that always flies off plates in my home is my Andes mint cookies recipe. I make simple chocolate cookies even more decadent with a generous dose of Andes Chocolate Mints.
They’re incredibly chocolatey, chewy, and tender, with the perfect cool minty hit. And they’re very easy to make! Chopping up the mint chocolate is the most time-consuming part, but when you’re done with that, simply whip up an unfussy chocolate cookie dough, roll it into balls, and pop the cookies in the oven for about 10 minutes.
These chocolate mint chocolate cookies will be a hit at your next holiday gathering!
What You Need to Make This Recipe
Flour — all-purpose flour is your best bet for soft cookies.
Cocoa powder — use unsweetened cocoa powder. Dutch-processed or black cocoa can be used for a richer chocolate cookie.
Baking powder — baking powder encourages the cookies to rise.
Baking soda — baking soda helps cookies rise as well, but it also helps cookies spread so you end up with evenly baked mint cookies.
Salt — salt is a flavor enhancer, and it also helps to balance the sweetness in mint chocolate chip cookies.
Unsalted butter — set out the butter an hour or so before you start baking so it softens at room temperature.
Sugar — I use both light brown sugar and granulated sugar. While they’re equally sweet, light brown sugar has a richer, caramel-like flavor that works really well in these cookies.
Egg — for moist, chewy chocolate cookies
Vanilla extract — try to find vanilla extract instead of vanilla essence, which is a synthetic product.
Andes Chocolate Mints — you will need to chop up almost an entire bag of the larger mints. If you need to save time, opt for the bagged Andes Baking Chips, which are available in the baking aisle. For a different flavor, you can chop up your favorite chocolate bar.
How to Make Andes Mint Cookies
1 .Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
2. You’ll need either a large mixing bowl or the bowl of a stand mixer with the paddle attachment for this part. Beat the softened unsalted butter on medium speed until creamy, then add all the sugar. Beat for a few minutes until fluffy. Be sure to stop and scrape the sides a few times.
3. Add the egg and vanilla extract to the creamed butter and sugar and beat until well combined.
4. Carefully add the dry ingredients and beat on low until just combined, stopping once to scrape down the inside of the bowl. Be careful not to overbeat the cookie dough mixture.
5. Add in 1 cup of chopped Andes Chocolate Mints and stir.
6. Line 2 cookie sheets with parchment paper. Scoop 1 tablespoon of cookie dough. For larger cookies, use 2 tablespoons instead.
7. Gently roll the mint chocolate cookie dough into balls between your palms.
8. Place each cookie dough ball onto the prepared baking sheet. Leave about 2 inches of room between each cookie so they don’t join together as they spread. Press the rest of the mint chocolate pieces on the top of the cookies. Bake one sheet at a time at 350°F. Smaller cookies will take 8 to 10 minutes, while larger ones can take up to 14 minutes. You’ll know the cookies are done when the edges look set but the center is still soft. Take the chocolate mint cookies out of the oven and allow to cool for 5 minutes on the cookie sheet before transferring them to a wire rack. Enjoy them slightly warm to make the most of the gooey, melty mint chocolate chunks.
Pro Tips for Making This Recipe
- Short on time? Swap the Andes mints for the Andes baking chips. No chopping required!
- Don’t skimp on the chocolate. Be generous with the Andes mint thins so each bite is full of dreamy mint chocolate goodness.
- If you like larger cookies, scoop 2 tablespoons of cookie dough before rolling it into a ball. This recipe as written will give you smaller, bite-sized cookies.
- Don’t over-mix the cookie dough. The cookies could fall flat in the oven, and become too dense.
- Keep an eye on baking time. Smaller Andes mint cookies take 8 to 10 minutes to bake, while larger ones take about 13 minutes (up to 14).
Frequently Asked Questions
Be sure to allow the chocolate Andes mint cookies to cool completely after baking before storing them. They will keep well in an airtight container at room temperature for up to a week. If you need to layer the cookies, separate each layer with parchment paper.
To extend their lifespan, you can also freeze these chocolate cookies. Wrap them in plastic wrap and store in a freezer bag or freezer-safe container for up to 1 month.
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Andes Mint Cookies
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
- Electric hand or stand mixer
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour (240g)
- ⅓ cup unsweetened cocoa powder (33g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened (170g)
- ¾ cup packed light brown sugar (165g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups chopped Andes Chocolate Mints (225g) *divided
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in 1 cup of the Andes Chocolate Mints.
- Scoop the dough and roll into tablespoon-sized balls and place them on the baking sheets about 2 inches apart. (For larger cookies, do 2 tablespoons of dough per cookie.) Press the remaining Andes Chocolate Mint pieces onto the dough balls.
- Bake one sheet at a time for 8 to 10 minutes (up to 14 minutes for larger cookies) or until the cookies appear dry in the center but are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Notes
- Short on time? Swap the Andes mints for the Andes baking chips. No chopping required!
- Don’t skimp on the chocolate. Be generous with the Andes mint thins so each bite is full of dreamy mint chocolate goodness.
- If you like larger cookies, scoop 2 tablespoons of cookie dough before rolling it into a ball. This Andes mint cookies recipe as written will give you smaller, bite-sized cookies.
- Don’t over-mix the cookie dough. The cookies could fall flat in the oven, and become too dense.
- Keep an eye on baking time. Smaller Andes mint cookies take 8 to 10 minutes to bake, while larger ones take about 13 minutes (up to 14).
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