If you’ve ever dreamed of combining the rich decadence of chocolate with the cool, tingly magic of mint, these Andes Mint Chocolate Cookies are about to make your dessert dreams come true. Imagine a warm, soft cookie with melty pools of semi-sweet chocolate, perfectly paired with that nostalgic, creamy layer of Andes mint that gently melts into the top—pure bliss.
This recipe has a fun little mystery to it. No one quite knows exactly when Andes mints made their leap from elegant after-dinner treat to baking legend, but somewhere along the way, a genius home baker had the bold idea to press them into freshly baked chocolate cookies. The result? A cookie that’s been stealing hearts ever since.
Whether it’s holiday season, a girl’s night in, or just a Tuesday that needs a little magic, these cookies deliver every time. They’ve become a cult favorite in my kitchen, especially after dinner when you just need a little something sweet—and trust me, you’re going to love this one.
Why You’ll Love Andes Mint Chocolate Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking up a sweet treat for a cozy night at home, prepping a festive cookie platter, or just indulging in a personal batch (no judgment here!), this cookie brings comfort and joy in every bite.
Is this cookie for you? Let’s see. Andes Mint Chocolate Cookies are…
- Soft and chewy on the inside with crispy edges that give the perfect bite.
- Bursting with rich, deep chocolate flavor complemented by a cool, creamy mint finish.
- Easy to make, even if you’re not a pro baker—just mix, scoop, bake, and top!
- Perfect for gifting, holidays, or freezing for a future treat.
- Made with pantry staples and one special touch: those signature Andes mints.
Quick Tip: Press the Andes mint on top of the cookie right after baking and swirl with a spoon for a glossy mint-chocolate finish.
Ingredients in Andes Mint Chocolate Cookies
Here’s the magic of these cookies—they’re made with simple ingredients, but the combination creates something unforgettable. Let’s break it down:
Butter: Softened, unsalted butter brings richness and helps achieve that chewy cookie texture we all love.
Brown Sugar: Adds moisture and a hint of caramel depth that perfectly balances the chocolate and mint.
Granulated Sugar: For sweetness and a slightly crisp edge.
Eggs: These give structure to the cookies and keep them tender.
Vanilla Extract: A flavor booster that enhances the chocolate.
All-Purpose Flour: The backbone of the dough—light, fluffy, and perfect for cookie-making.
Cocoa Powder: Unsweetened and rich, this gives the cookie its deep chocolate flavor.
Baking Soda & Salt: The classic combo to help them rise just enough and enhance all the flavors.
Andes Mints: The pièce de résistance. These dreamy mints melt into the warm cookies for a soft, minty layer of joy.
(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. This ensures even baking and gives your cookies that perfect texture.
Combine Ingredients: In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla, then beat until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes for super easy cleanup.
Assemble the Dish: Scoop the dough into evenly sized balls and place them a few inches apart on your prepared baking sheet.
Cook to Perfection: Bake for 8–10 minutes, just until the edges are set. The centers may look a bit soft—that’s what gives them their gooey texture!
Finishing Touches: Immediately after removing from the oven, press an Andes mint into the center of each cookie. Let it melt for a minute or two, then gently swirl the mint with a spoon to spread that minty layer.
Serve and Enjoy: Let the cookies cool slightly (if you can wait!), then dig in. They’re absolute heaven warm, but also delicious once cooled.
How to Make Andes Mint Chocolate Cookies?
Fresh Salads: Ok, maybe not for this one—but a glass of cold milk or a cup of hot cocoa is the perfect pairing!
Crusty Bread: Again, skip the savory here—stick with warm drinks or even a scoop of vanilla ice cream for a brownie-cookie hybrid vibe.
Creamy Accompaniments: These cookies are their own creamy companion thanks to the melty mint layer.
Vegetable Sides: Ha! Not this time—unless it’s a veggie platter while you wait for cookies to bake.
As a Standalone: Yes. A thousand times yes. They are rich, indulgent, and totally satisfying on their own.
Nutrition Information (Per Serving)
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
How to Serve Andes Mint Chocolate Cookies?
Serve them warm with milk, add them to a holiday cookie platter, or package a few in cellophane with a ribbon for a sweet homemade gift. For dessert fans, try crumbling them over ice cream for a minty sundae twist.
Additional Tips
Prep Ahead: Chill the dough for 30 minutes before baking for thicker, chewier cookies.
Spice It Up: Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
Dietary Adjustments: Use gluten-free flour or dairy-free butter for dietary needs—just note that texture may vary slightly.
Storage Tips: Store in an airtight container for up to 4 days. To freeze, layer cookies between parchment paper and freeze for up to 2 months.
Double the Batch: These cookies disappear fast! Double the recipe and freeze half the dough in balls—ready to bake whenever that cookie craving hits.
Tips & Variations/Quick Tips:
- Want extra mint? Chop up some Andes mints and fold them into the dough!
- Can’t find Andes? Use peppermint patties or mint chocolate chips instead.
- Slightly underbake for a fudgier center—trust me, it’s worth it.
- Sprinkle with a pinch of flaky sea salt right after the mint swirls for an elevated flavor.
FAQ Section
Q1: Can I substitute Andes mints with something else?
A1: Absolutely! Try peppermint patties or mint chocolate chips. The flavor will be a bit different but still delicious.
Q2: Can I make this dish ahead of time?
A2: Yes! Make the dough and store it in the fridge for up to 48 hours. Just scoop and bake when you’re ready.
Q3: How do I store leftovers?
A3: Store cooled cookies in an airtight container at room temperature for 3–4 days.
Q4: Can I freeze this dish?
A4: You bet! Freeze baked cookies or the unbaked dough balls. Bake straight from frozen—just add an extra minute or two.
Q5: What’s the best way to reheat this dish?
A5: Warm them in the microwave for about 10–15 seconds to bring back that melty mint magic.
Q6: Can I double the recipe?
A6: Yes—and you should! These cookies disappear fast, so doubling is highly recommended.
Thanks for baking with me! I hope these Andes Mint Chocolate Cookies bring as much joy to your kitchen as they do to mine. They’re cozy, crowd-pleasing, and just a little bit magical. So grab those mints, preheat the oven, and let’s make cookie magic happen. Happy baking!
Andes Mint Chocolate Cookies
Ingredients
- ½ cup butter softened to room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped Andes mints
- 18-20 whole Andes mints
Instructions
- Prepare Cookie Dough:
- In a large bowl, beat the butter, granulated sugar, and brown sugar together with a hand-held or stand mixer on medium-high speed for 3 minutes, until light and fluffy. Add the egg and vanilla extract, beating until well combined and scraping down the sides of the bowl as needed.
- Mix Dry Ingredients:
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- Combine Wet and Dry Ingredients:
- Turn the mixer to low and gradually add the dry ingredients to the wet ingredients to avoid flour spillage. Add the chopped Andes mints and mix using a rubber spatula until evenly incorporated.
- Chill the Dough:
- Cover the dough tightly with plastic wrap and chill for at least 3 hours, or up to 3 days. This step is crucial for thicker cookies.
- Preheat Oven:
- Preheat the oven to 350°F and line two large baking sheets with parchment paper. Let the dough sit at room temperature for 30 minutes if it has chilled for longer than a day.
- Shape and Bake:
- Scoop out the dough using a large cookie scoop and arrange the dough balls on the prepared baking sheet 2-3 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly soft.
- Top with Andes Mint:
- Immediately after baking, press a whole Andes mint into the top center of each warm cookie. Let them melt, then use a toothpick to swirl the mint around. If the cookies lose their circular shape slightly in the oven, use a wide-mouthed cup to swirl around the outside to create a perfect shape.
Notes
- Chilling the dough is essential for the best texture and flavor. The longer you chill it, the thicker your cookies will be.
- You can experiment with using different flavored Andes mints for a twist on the recipe.
