Irresistibly Chewy Andes Mint Chocolate Cookies: Your New Favorite Holiday Treat

Get ready for your new favorite holiday cookie, or simply a delightful treat for any time of year! These **Andes Mint Chocolate Cookies** are a dream come true for anyone who loves the classic combination of rich, fudgy chocolate and cool, refreshing mint. Every bite delivers that unmistakable Andes mint flavor, without needing a single drop of peppermint extract. Just pure, melt-in-your-mouth goodness that will transport you straight to dessert heaven 😋.

Why These Andes Mint Cookies Will Become Your Go-To Recipe

Prepare to fall in love with these Andes Mint Chocolate Cookies for so many reasons. They are more than just a sweet treat; they’re an experience!

• Perfect Harmony of Flavors: These cookies strike an exquisite balance between deep, decadent chocolate and crisp, cool mint. Think of them as the ultimate thin mint cookie, but with a chewy, soft texture and the authentic flavor of real Andes mints. The natural mint in the candies provides a more nuanced flavor than artificial extracts.
• Effortlessly Quick & Easy: You don’t need to be a seasoned baker to whip up a batch of these amazing cookies. Using simple pantry staples and readily available Andes mint candies, this recipe comes together in under 30 minutes, making it perfect for last-minute cravings or spontaneous gatherings.
• Unforgettable Soft & Chewy Texture: No dry or crumbly cookies here! This recipe is crafted to deliver a perfectly soft, moist, and incredibly chewy cookie. The slightly underbaked centers melt in your mouth, ensuring you’ll constantly be reaching for just one more 😉.
• Holiday Party Savior: Ever find yourself chatting with someone at a holiday party and wishing for a discreet breath freshener? Offer them one of these delightful mint chocolate cookies! Not only will they appreciate the thoughtful gesture, but the cool mint will also subtly work its magic, making you the hero of the night.
• Simple Customization for Everyone: Whether you’re a die-hard mint enthusiast or catering to a crowd with varied tastes, this recipe is easily adaptable. You can adjust the mint intensity or even create a split batch with different fillings, ensuring everyone finds a flavor they adore.

Essential Ingredients for Perfect Chocolate Mint Cookies

Crafting these delectable **chocolate mint cookies** requires a few basic baking ingredients, elevated by the star of the show: Andes mints. Here’s what you’ll need to gather:

Key Ingredient Notes & Tips:

• Unsalted Butter: Ensure your butter is softened to room temperature, but not melted. This allows it to cream properly with the sugars, creating a light and airy base for your cookies, which is crucial for their soft texture.
• Granulated and Light Brown Sugar: The combination of these two sugars contributes to both the sweetness and the texture of the cookies. Granulated sugar promotes crispness on the edges, while brown sugar adds moisture, chewiness, and a subtle caramel note. Make sure to pack your brown sugar firmly when measuring.
• Large Egg: A room-temperature egg incorporates more smoothly into the butter and sugar mixture, resulting in a more uniform dough. It acts as a binder and adds richness.
• All-Purpose Flour: For best results, I always recommend weighing your flour in grams using a food scale. This prevents over-measuring, which can lead to dry, dense, or puffy cookies. If you don’t have a scale, lightly spoon flour into your measuring cup and level it off.
• Cocoa Powder: I highly recommend using **Dutch-processed cocoa powder** for these cookies. It has a richer, darker color and a smoother, less bitter chocolate flavor compared to natural cocoa powder. I often buy a big bag of it at Costco because I use it so frequently in my baking!
• Baking Soda: This leavening agent is essential for giving the cookies their perfect spread and a soft, slightly puffy texture. To ensure your baking soda is fresh and active, try a quick test: mix a small amount with a tiny bit of vinegar. If it fizzes, it’s good to go! If not, it’s time to replace your box.
• Salt: Don’t skip the salt! It balances the sweetness of the cookies and enhances the chocolate flavor, making it more pronounced and complex.
• Andes Mints: You’ll need about 28 whole mints for this recipe. Most (around 22 mints) will be chopped into small pieces and mixed into the cookie dough, while the remaining mints will be used to top off the cookies just after baking for that signature look and extra minty burst. While finding whole Andes mints can sometimes be a challenge, you can also look for Andes baking chips, which are already conveniently chopped and ready to use!

For a precise list of quantities and measurements, please refer to the recipe card located below.

Creative Substitutions & Delicious Variations

While the classic Andes mint flavor is truly irresistible, not everyone is a die-hard mint enthusiast, and that’s perfectly fine! This recipe is incredibly versatile, allowing you to tailor it to your preferences or explore new flavor combinations. Here are some fantastic ideas for substitutions and variations:

• For Mixed Preferences: If you’re serving a group with both mint lovers and skeptics, simply divide the cookie dough in half before adding any fillings. Mix the chopped Andes mints into one portion, and for the other, stir in an equal amount of classic chocolate chips (milk, semi-sweet, or dark) or white chocolate chips. This way, everyone gets to enjoy a cookie they love!
• Explore Other Mint Chocolates: Andes mints offer a distinct flavor, but you can experiment with other mint chocolate candies. Consider chopping up Ghirardelli Peppermint Bark squares for a festive twist, or for a more intense peppermint kick, try using chopped York Peppermint Patties. Each will lend a slightly different character to your cookies.
• Beyond Mint: If mint isn’t your favorite flavor at all, this chocolate cookie base is wonderfully adaptable. Skip the mint entirely and make them **double chocolate cookies** by folding in your favorite chocolate chips (dark, milk, or white). Alternatively, get creative with other mix-ins like M&M’s, chopped Reese’s peanut butter cups, toffee bits, or even dried cherries for a sophisticated touch.
• Add a Touch of Extract: While these cookies are fantastic without it, if you desire an extra boost of mint flavor, you can add ½ teaspoon of pure peppermint extract to the wet ingredients along with the egg. Start with a small amount and taste the dough (before adding raw egg if you’re concerned) to adjust to your preference.

We love hearing about your culinary adventures! Please share any other variations or substitutions you try in the comments section below. Your creativity might inspire other bakers!

How to Make Delicious Andes Mint Chocolate Cookies

Creating these delightful chocolate mint cookies is a straightforward process. Follow these steps for a perfect batch every time. For a visual guide, check out our quick recipe video!

Quick Recipe Video

Step-by-Step Instructions for Minty Perfection

1. Cream the Wet Ingredients

In a large mixing bowl, using either an electric hand mixer or a stand mixer with a paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, typically for 2-3 minutes. This step incorporates air, which is vital for a soft cookie texture. Then, crack in the room-temperature egg and mix until it’s just fully combined, scraping down the sides of the bowl as needed.

2. Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt until well combined. Gradually add this dry mixture to your wet ingredients. Mix on low speed or by hand with a spatula just until the dry streaks disappear and a soft dough forms. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.

3. Fold in Andes Mints

With a sturdy rubber spatula, gently fold ⅔ cup of the finely chopped Andes mints into the rich chocolate cookie dough. Mix just until the mint pieces are evenly distributed throughout the dough. You want them incorporated but not completely melted or smeared. Reserve the remaining chopped mints for topping the cookies.

4. Scoop, Top, & Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a 3 tablespoon cookie scoop, portion the dough and roll each scoop into a smooth ball. For an extra touch of minty goodness and visual appeal, gently dip the tops of the cookie dough balls into the reserved extra chopped Andes mints. Place them on the prepared baking sheet, ensuring they are about 2 inches apart to allow for proper spreading. Bake for 8-11 minutes, or until the edges are just set but the centers still look slightly soft and underbaked. This ensures a wonderfully chewy interior.

Expert Baking Tips for Flawless Cookies

Achieving bakery-quality cookies at home is easier than you think with these expert tips:

1. Chop Ahead for Convenience: Love these cookies as much as I do? Save time for future batches by chopping a larger quantity of Andes mints in advance. Store the extra chopped mints in an airtight container at room temperature, and they’ll be ready to go the next time a craving hits!
2. Consistency with a Cookie Scoop: For perfectly uniform cookies that bake evenly, a cookie scoop is your best friend. I find a 3 tablespoon scoop creates ideal-sized cookies that are both satisfying and easy to handle.
3. The Secret to Softness: Don’t Overbake! This is perhaps the most crucial tip for chewy cookies. Watch your cookies carefully. The moment the edges look set but the centers still appear slightly underbaked (even a little gooey), pull them out of the oven. They will continue to “bake” and set on the hot baking sheet as they cool, resulting in that coveted soft and chewy texture.
4. Achieve Perfectly Round Cookies: For that professional, perfectly round cookie shape, here’s a neat trick: immediately after removing the cookies from the oven, take a larger round object (like a biscuit cutter, a glass, or a mug) and gently “scoot” it around each warm cookie. The warmth of the cookie allows it to be reshaped effortlessly.
5. Room Temperature Ingredients Matter: Ensure your butter and egg are at room temperature. This allows them to emulsify better, creating a smoother dough and a more consistent cookie texture.
6. Measure Flour Accurately: Over-measuring flour is a common culprit for dry, cakey cookies. Use a kitchen scale to measure flour by weight (grams) for the most accurate results. If you don’t have a scale, use the “spoon and level” method: lightly spoon flour into your measuring cup until overflowing, then level it off with the back of a knife.

Frequently Asked Questions About Andes Mint Chocolate Cookies

Storage & Make-Ahead Tips for Your Andes Mint Cookies

These Andes Mint Chocolate Cookies are incredibly delicious fresh out of the oven, but they also store beautifully, allowing you to enjoy them for days or even weeks to come. Here’s how to keep them at their best:

Room Temperature Storage

Once completely cooled, store your baked chocolate mint cookies in an airtight container at room temperature. They will maintain their soft, chewy texture and fresh flavor for up to 5 days. Layering them between sheets of parchment paper can help prevent sticking, especially if they are still slightly warm when stored.

Freezing Baked Cookies

To freeze baked cookies, first ensure they are entirely cooled. Place them in a single layer on a baking sheet and freeze for about 30 minutes until firm. This “flash freezing” prevents them from sticking together. Once firm, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag. They will stay fresh and delicious for up to 2 months. When you’re ready to enjoy, simply take them out and let them thaw at room temperature for an hour or so. For a warm, freshly baked feel, you can also gently reheat them in the microwave for 10-15 seconds.

Make-Ahead Instructions for Frozen Dough

Preparing the cookie dough in advance is a fantastic way to enjoy freshly baked cookies whenever the craving strikes, with minimal effort. I do this with my classic chocolate chip cookies all the time! Here’s how:

1. Prepare the cookie dough as directed in the recipe, up to the point of forming the balls.
2. Scoop the dough into individual balls (using your 3-tablespoon scoop) and place them on a parchment-lined baking sheet.
3. Let the cookie dough balls chill in the refrigerator for about an hour. This helps them firm up and retain their shape.
4. Once firm, transfer the chilled dough balls to a freezer-safe bag or airtight container. You can store them in the freezer for up to 1 month.
5. When you’re ready to bake, there’s no need to thaw! Just preheat your oven to 350°F (175°C), place the frozen cookie dough balls directly onto a parchment-lined baking sheet, and bake as usual. You might find they need an extra 1-3 minutes in the oven since the dough is frozen, so keep an eye on them until the edges are set and the centers are slightly underbaked.

This method ensures you always have warm, chewy Andes Mint Chocolate Cookies ready to impress, whether for an unexpected guest or a delightful personal treat!

More Minty & Chocolatey Recipes You’ll Love

If you’re a true connoisseur of the chocolate and mint pairing, you’ll be thrilled to discover these other delightful recipes that celebrate this iconic flavor duo. Perfect for any occasion or just a sweet craving!

Did you try this recipe?

We absolutely love seeing your creations! If you tried these wonderfully chewy Andes Mint Chocolate Cookies, please let us know what you thought by **leaving a comment below** and **sharing your delicious results on social media!** Don’t forget to tag us on Instagram, Facebook, & Pinterest so we can see your amazing work!

Thank you for baking with us!
-Kayla

Chewy Andes Mint Chocolate Cookies

Kayla Burton