I couldn’t resist adding Andes Mints to my award-winning chocolate cookie base, and the Chocolate Cookies With Andes Mints that followed have people begging for the recipe.

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I cant decide what I love most about these Chocolate Cookies With Andes Mints. Maybe its the sting of mint right after a gooey chocolate hit, or maybe its that stupidly addictive texture.

I keep calling them Choc Mint Cookies when I’m texting friends, just because it sounds faster. The whole thing really rides on unsalted butter and Andes Mints showing up in every bite, yet somehow every mouthful surprises me.

Theyre not perfect, they crack a little, melt a little, and make you wonder why you ever ate plain chocolate cookies before.

Ingredients

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Adds richness and fat, gives chew and flavor; mostly saturated fat, little protein or fiber.
Deep chocolate taste, low fat, adds bitterness and antioxidants, mostly carbs and fiber.
Minty sweet candies, lots of sugar, adds cooling mint flavor, it’s not very healthy.
Moist, caramel notes, makes cookies soft and sweet, mostly simple carbs, no fiber.
Melts into pockets of richness, adds sweetness, mostly sugar and fat, little protein.
Bind and leaven, add protein and moisture, help structure, extra fat in yolks.
Provides structure and carbs, protein as gluten, too much makes cookies tough sometimes.

Ingredient Quantities

1 cup (226 g) unsalted butter, melted and slightly cooled

1 cup packed light brown sugar (220 g)

1/2 cup granulated sugar, give or take

2 large eggs, room temperature

2 teaspoons vanilla extract

2 cups (250 g) all purpose flour

3/4 cup (75 g) unsweetened cocoa powder

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (about 255 g) semisweet chocolate chips

about 12 ounces (around 340 g) Andes Mints, chopped into bite sized pieces

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Melt 1 cup (226 g) unsalted butter and let cool slightly so it’s warm not hot, then stir in 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth.

3. Add 2 large room temperature eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract. If your butter was too hot you’ll start to cook the eggs, so don’t skip the cooling step.

4. In a separate bowl whisk 2 cups (250 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt. Spoon and level the flour for accurate measuring.

5. Add the dry mixture to the wet and mix until just combined, don’t overmix or the cookies will get tough.

6. Fold in 1 1/2 cups (about 255 g) semisweet chocolate chips and about 12 ounces (around 340 g) chopped Andes Mints, it’s ok if the dough looks a bit sticky.

7. Chill the dough 30 to 60 minutes to prevent excessive spreading, or at least 15 minutes if you are in a hurry. Chilling also concentrates the flavor.

8. Scoop dough into balls about 2 tablespoons each and place them spaced about 2 inches apart on the prepared sheets. Press a couple extra mint pieces or chips on top of each ball if you want them pretty.

9. Bake for 9 to 11 minutes until edges are set but centers still look slightly soft, they’ll firm as they cool. Rotate the pan halfway if your oven runs uneven.

10. Let cookies cool on the baking sheet 5 to 10 minutes then move to a wire rack to finish cooling. Tip: underbake a little for the chewiest texture, and store cooled cookies in an airtight container to keep them soft.

Equipment Needed

1. Oven (for preheating to 350°F / 175°C)
2. 2 baking sheets, plus parchment paper or silicone baking mats
3. Large and medium mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or a sturdy wooden spoon, whichever you got
6. Measuring cups and spoons, and a kitchen scale if you own one
7. Cookie scoop (about 2 tbsp) or a 2 tablespoon measure
8. Cooling rack
9. Cutting board and a chef’s knife for chopping the Andes Mints

FAQ

Q: Can I swap the Andes Mints for something else? A: Yes. Peppermint baking chips, chopped York Peppermint Patties, or plain chocolate chips plus a few drops of peppermint extract work well. Avoid crushed candy canes, they melt into a gritty mess.

Q: Do I have to chill the dough, will the mints melt? A: Chill is recommended. 30 to 60 minutes makes shaping easier and stops the mints from bleeding. If you're short on time chill 15 minutes and fold the chopped mints in last, or press a few mint pieces onto each cookie right after baking.

Q: What temp and how long do I bake them? A: Bake at 350 F (175 C) for about 9 to 11 minutes for medium cookies. Edges should look set and centers still a bit soft, they firm up as they cool. If cookies are very large add a few minutes.

Q: How do I get them chewy instead of cakey? A: Use the melted butter and brown sugar as written, dont overmix the dough, and pull them out slightly underbaked. The cornstarch helps with tenderness, and using a touch less granulated sugar can make them chewier.

Q: Can I freeze the dough or baked cookies? A: Yes to both. Freeze scooped dough on a tray then bag for up to 3 months, bake from frozen adding 1 to 3 minutes. Baked cookies freeze well in an airtight container up to 3 months, thaw at room temp or warm briefly in the oven.

Q: Any quick mixing or prep tips? A: Let eggs come to room temp, use melted butter that's cooled a bit so it doesnt cook the eggs, sift cocoa if lumpy, fold chocolate chips and mints in at the end. Chop Andes into bite size pieces with a sharp knife, pulse in a food processor if you wanna, but dont overdo it or they'll be dust.

Andes Mint Chocolate Cookies Recipe Substitutions and Variations

Butter: swap with melted coconut oil 1:1 by volume. It’ll give a slight coconut flavor and may make the dough spread more, so chill the dough a bit before baking.
Light brown sugar: make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses, or use coconut sugar 1:1 for a similar caramel note but slightly less moisture.
Eggs: use a flax “egg” for each egg — 1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 mins — or 1/4 cup applesauce per egg for a softer, denser cookie.
All purpose flour: swap cup-for-cup with a gluten free all purpose blend that contains xanthan gum, or use whole wheat pastry flour 1:1, the texture will be a bit heartier.

Pro Tips

1) Chill longer than you think. 30 to 60 minutes is ok but overnight is even better, it tightens the dough so the cookies dont spread into flat discs and it deepens the chocolate and mint flavor. If you chill it overnight let the dough sit on the counter 8 to 10 minutes before scooping so it doesnt rock hard and tear when you try to shape it.

2) Chunk the mints unevenly. Mix a few big pieces with lots of small bits so you get gooey pockets of melted mint and little speckles throughout. Press a couple extra chunks on top of each ball right before baking so the cookies look bakery-level when they come out.

3) Use a cookie scoop and cool baking sheets. A 2 tablespoon scoop gives even baking so some finish slightly soft while others arent overdone, and always put scoops on a cooled sheet, your first tray shouldnt go on a still-warm pan or they will spread too much. Rotate the pan halfway if your oven cooks uneven.

4) Save softness with the right storage and quick revive tricks. Store cooled cookies in an airtight container with a piece of bread or a folded paper towel to keep moisture, and if they firm up warm one or two for 6 to 10 seconds in the microwave or 3 to 5 minutes at low oven temp to melt centers and make them chewy again.

Andes Mint Chocolate Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I couldn't resist adding Andes Mints to my award-winning chocolate cookie base, and the Chocolate Cookies With Andes Mints that followed have people begging for the recipe.

Servings

servings

Calories

334

kcal

Equipment: 1. Oven (for preheating to 350°F / 175°C)
2. 2 baking sheets, plus parchment paper or silicone baking mats
3. Large and medium mixing bowls
4. Whisk and rubber spatula
5. Electric hand mixer or a sturdy wooden spoon, whichever you got
6. Measuring cups and spoons, and a kitchen scale if you own one
7. Cookie scoop (about 2 tbsp) or a 2 tablespoon measure
8. Cooling rack
9. Cutting board and a chef’s knife for chopping the Andes Mints

Ingredients

1 cup (226 g) unsalted butter, melted and slightly cooled
1 cup packed light brown sugar (220 g)
1/2 cup granulated sugar, give or take
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250 g) all purpose flour
3/4 cup (75 g) unsweetened cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (about 255 g) semisweet chocolate chips
about 12 ounces (around 340 g) Andes Mints, chopped into bite sized pieces

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Melt 1 cup (226 g) unsalted butter and let cool slightly so it’s warm not hot, then stir in 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth.
Add 2 large room temperature eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract. If your butter was too hot you'll start to cook the eggs, so don't skip the cooling step.
In a separate bowl whisk 2 cups (250 g) all purpose flour, 3/4 cup (75 g) unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt. Spoon and level the flour for accurate measuring.
Add the dry mixture to the wet and mix until just combined, don't overmix or the cookies will get tough.
Fold in 1 1/2 cups (about 255 g) semisweet chocolate chips and about 12 ounces (around 340 g) chopped Andes Mints, it's ok if the dough looks a bit sticky.
Chill the dough 30 to 60 minutes to prevent excessive spreading, or at least 15 minutes if you are in a hurry. Chilling also concentrates the flavor.
Scoop dough into balls about 2 tablespoons each and place them spaced about 2 inches apart on the prepared sheets. Press a couple extra mint pieces or chips on top of each ball if you want them pretty.
Bake for 9 to 11 minutes until edges are set but centers still look slightly soft, they'll firm as they cool. Rotate the pan halfway if your oven runs uneven.
Let cookies cool on the baking sheet 5 to 10 minutes then move to a wire rack to finish cooling. Tip: underbake a little for the chewiest texture, and store cooled cookies in an airtight container to keep them soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.