Andes Mint Cookies

Andes Mint Cookies combine delicious fudgy chocolate cookies with the irresistible taste of Andes Mints. These easy to make chocolate mint cookies will leave your friends and family asking for more… and for the recipe! If you love Andes Mints, but have never had them in cookies, get ready to meet your new favorite cookie!

Andes Mint Cookies

There is something about Andes Mints. Those little unassuming, foil wrapped, minty bites of goodness. They are one of the few candies that I have almost no self control with. To this day if I go to a restaurant that serves them after dinner (I’m looking at you, Olive Garden) I’m almost like Pavlov’s dog salivating while I wait for their arrival.

Now take all that chocolate mint deliciousness and wrap it up in a chewy, fudgy chocolate chocolate chip cookie. It’s the best of both worlds, or maybe all worlds, in a single bite. But trust me, nobody takes a single bite, or cookie, when a plate of these Andes Mint Cookies make an appearance!

How To Make Chocolate Mint Cookies

While these cookies deliver a big flavor punch, they are very easy to make. If you’ve ever made a batch of chocolate chip cookies before, it’s the same process. And if you’ve never made cookies before, get ready to feel like a star student when you pull a batch of these babies out of the oven.

Make sure to also try my Mint Chocolate Cheesecake with Andes Mints and my Andes Mint Brownies!

Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make these Andes Mint Cookies. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom for the printable recipe.

Ingredients

1. Butter – I typically use unsalted butter when making these cookies, but you can use whatever you have on hand. Do however make sure that the butter is softened to room temperature.
2. Brown Sugar – Dark brown sugar is preferred, but if light is what you have, that can work as well.
3. Sugar – Granulated sugar.
4. Eggs – Make sure you have large size eggs and that they are at room temperature.
5. Milk – FYI – I have removed this from the recipe after making it once when I didn’t have milk. So no milk, carry on!
6. Vanilla Extract – Whenever possible, always use a pure vanilla extract.
7. All-Purpose Flour – When measuring, give the flour a stir, then using a spoon, spoon the flour into your measuring cup, then level it off with the back of a butter knife. Do not measure your flour by scooping it with the measuring cup, as this will result in too much flour in your cookies.
8. Unsweetened Cocoa Powder – This is what gives the delicious chocolate flavor to the cookies. My favorite cocoa powder choices are Hershey’s Special Dark, Rodelle and Ghirardelli.
9. Baking Soda & Baking Powder – Make sure to check the dates to ensure that they are not expired.
10. Espresso Powder – Espresso powder has a magical way of making chocolate taste more, well, chocolatey! You will not pick up a coffee taste – I’m not a coffee drinker so this is important to me. You will however get a great deep chocolate flavor that is truly outstanding. If you do not have it, you can leave it out, the cookies will still be great.
11. Salt – I’m always a fan of using sea salt or Kosher salt.
12. Andes Mint Bits – You can chop your own, but the bag saves you from all the unwrapping and chopping.
13. Chocolate Chips or Chunks – I personally prefer a semi-sweet or dark chocolate chip for this recipe, but you can use milk, which will make the cookies a bit sweeter.

Directions

1. With a handheld or stand mixer, cream together butter, dark brown sugar, and granular sugar until light and fluffy about 3 minutes.
2. Add in eggs and vanilla, and mix on low until combined.
3. In a separate large bowl whisk together flour, unsweetened cocoa powder, baking soda, baking powder, espresso powder, and salt.
4. Slowly, add in flour mixture to wet mixture and mix until combined.
5. Add in Andes mints and chocolate chunks to the cookie dough and stir.
6. Chill dough for 1 hour.
7. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
8. Scoop out 2 tablespoons of cookie dough and place on the baking sheet.
9. Bake in the preheated oven for 15-17 minutes.
10. Remove from oven and allow cookies to cool.

Tips, Advice and Frequently Asked Questions

Chill Out. Why chill the dough for these Andes Mint Cookies? When using a fat like butter you want to have it at a cooler temperature when baking so it does not spread out as fast. When the dough is chilled this allows the cookie to bake and the butter to slowly expand which in turn holds on to the texture of the cookie better. Have you ever baked the cookies right after making the dough and wondered why it is so flat, well I bet if you chilled that exact same dough next time you will have a nice chewy center and crisp edge cookie next time.

It’s Freezing In Here. You can make and store this cookie dough the refrigerator up to 2 days or you can store in the freezer up to 1 month. Make sure it’s tightly covered and that you let it thaw a bit prior to baking.

Don’t Fall Flat. When making several batches of mint chocolate cookies always try to let your baking sheet cool before putting on more dough. If the baking sheet is hot this will spread the cookie dough out faster making them flatter. Even if this means the oven is empty for a few minutes, it’s worth it. Another tip to help prevent flat cookies is to make your balls a of dough a bit taller than wide, almost like a mini mountain of minty cookie dough. This also helps with wonderfully chewy centers.

Even Steven. Always make sure all your cookies are the same size so everything bakes evenly. I find that a cookie scoop really helps make this easier.

Take It Easy. Using parchment paper or silicone baking mats will make for both easy release of the cookies from the baking sheets, and easy clean up.

Save For Later. Store these chocolate mint cookies in a sealed container up at room temperature up to 4 days. If they start to harden, place a piece of simple sandwich bread into the sealed container with them, they’ll soften up quickly.

More Cookie Recipes To Try

I have lots of easy and delicious cookie recipes for you here at Love From The Oven. Here are some great choices for my fellow chocoholics!

• Hot Chocolate Cookies take everything you love about a mug of hot cocoa, and wrap it up into a cookie.
• Double Chocolate Chip Cookies just might be the ultimate in chocolate chocolate chip cookie goodness.
• Brownie Cookies are perfect when you can’t decide between cookies and brownies – have them both!
• Chocolate Peanut Butter Cookies combine chocolate cookies, peanut butter cups, peanut butter chips and chocolate chips all in one outstanding package.
• Flourless Chocolate Cookies aren’t just for those eating gluten free, these are one of the most intensely chocolate cookies that I’ve ever made!
• Chocolate Crinkle Cookies are a holiday classic, with an amazing brownie like texture and flavor.