These Andes Mint Chocolate Cookies are soft and chewy chocolate cookies full of Andes Mints and melty chocolate chips. An award-winning recipe!
Andes Mints + chocolate cookies= the most amazing cookies! I’ve been in love with this chocolate cookie recipe for a few years now. I’ve added M&M’s and PB Cups and thought Andes Mints would be the perfect mix-in, especially with St. Patrick’s Day coming up and I sure was right!
These cookies were AMAZING!!
You can either use Andes Mints baking chips or buy the regular Andes Mints and chop it up. You just need 1 cup plus more for topping.
Either way is delicious!
This chocolate cookie base is MAGIC! I’ve had far too many chocolate cookies in my life that are simply no good. This chocolate cookie base is full of flavor, has the perfect texture and taste! You will love it!
The picture above is being added today, February 2020. I wanted to show what these cookies look like if you want to make them with cut-up Andes Mints with a full Andes Mints on top. It’s pretty isn’t it?! If you want to still be able to read the word “Andes.”
You need to add the Andes Mint on top about 1-2 minutes AFTER you take the cookies out of the oven. The cookies will be so hot that they melt the chocolate.
The Andes Mint adds the best flavor to these! I added some chocolate chips as well to up the melty chocolatey factor, and it was perfect
If you really love mint, feel free to add mint chips instead!
Look at that amazing mint and chocolatey goodness! I shared some of these with my friends and they loved it too!
Enjoy!
- You might also like:
- Andes Mint Cookies
- 30-Second Mint Brownies
- Mint M&M Brownie Cookies
- Mint Chocolate Chip Cookie Dough Bites
- The Best Mint Brownies
- Dubai Chocolate Brownies with Ganache
* * CHECK OUT MORE CHRISTMAS FAVORITE RECIPES! * *
Andes Mint Chocolate Cookies
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg, preferably room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 Tbsp. Cocoa Powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Tbsp. milk or heavy whipping cream
- 1 cup Andes Creme de Menthe Chocolate Baking Chips (or chopped Andes Mints) plus a little more for topping
- 1/3 cup semi-sweet chocolate chips (or Mint Chips for more mint flavor)
Instructions
- Preheat the oven to 350˚ F. Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and fold in the Andes Mints and chocolate chips.
- Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.
- Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
I didn't need to chill the dough for this recipe, but if you find your cookies are spreading, then chill the dough either by placing the cookie sheet in the freezer with the dough balls for 10-15 minutes, or you can chill the dough for about 1 hour in the refrigerator.
Also, if the dough is too sticky to scoop, refrigerate it for 30 minutes to an hour to help with that.
Store cookies in an airtight container at room temperature for up to 1 week.
Can freeze up to 3 months.
These cookies look AMAZING! I love Andes Mints and I can’t wait to try this recipe!!
Thanks Sydney! Andes Mints make everything better! 🙂
I made these they taste fantastic, they did spread too much so next time I will refrigerate the dough first
Im making these for our workplace treat day function…cant wait to ‘wow’ them!!
Oh great cookie choice! I’m sure everyone will love it! 🙂
I made these cookies yesterday and they turned out exceptional. I expect they will become a regular in my holiday repertoire.
AWESOME! I’m so glad you loved it! 🙂
Has anyone added pecans or walnuts to this recipe?
walnuts and coconut too
Omg these chocolates are a childhood favorite.. I am going to try to make these! Xoxo @kristynguyen3
Thanks! I love Andes Mints so much too!
This recipe is so good😍💖
Thank you!
Can you make the dough balls and store in freezer to bake later or do you have to bake immediately? I do this with choc chip cookies and just pop a few in the oven every night! Ty!
Yes, for sure! I do that all the time with pretty much any cookie recipe. Enjoy! (Note, just be sure to flatten the dough balls a bit before freezing because these cookies don’t typically spread as much as others.)
If I wanted to add oatmeal in this recipe, would I need to add something else?
I haven’t tried that so I am not sure. Maybe just adding a little less flour would work.
I made these for my family and they absolutely LOVE them. Perfect taste and texture! Perfect around the holidays, too. Thanks so much for the recipe!
That’s so great to hear! This recipe is a true gem! 🙂
These are delicious! Mine spread out a bit so next time I think I’ll put the dough in the fridge for an hour! How do you store these/how many days? Can they be stored in the freezer? Thank you!
I’m glad you loved it! Chilling for an hour would definitely help with spreading. You can store the cookies at room temperature for up to 1 week. You can keep it in the freezer for up to 3 months.
I plan on making these but might I suggest replacing the vanilla extract with peppermint extract, if you want a more minty flavor to the cookies.
Great suggestion! I would personally still add the vanilla extract if I was making it but that’s my preference.
These cookies are delicious. I did chill dough, and had no issues. To appease my sons request for more mint, we added a semi sweet chocolate drizzle, and a sprinkle of crushed candy cane. It added a bit more mint, a little bit of festive color, and a little texture. I thought they were great with or without our additions.
Thank you for sharing this recipe
I’m so glad you guys loved it! I love the additions you two added. Sounds yummy!
OMG Truly amazing and delicious!!! and so easy! i am a terrible baker and these were perfect! i chilled my dough overnight due to laziness haha but turned out perfect
YAY! So great to hear! 🙂
My daughter has been In college for the last four years and each time she comes home or I go to visit her I bake a different variety of cookies for her and her room mates and friends. Tomorrow is her graduation and for her final batch they unanimously decided hands down that they want the Andes mint cookies! And that is saying something because they had 4 years worth of choices!!! Thanks for sharing this amazing recipe!!!
WOW! That is so special! Thank you for letting me know! You are amazing! What a sweet tradition to make so many different cookie recipes. Congrats to your daughter and I’m flattered my Andes Mint Chocolate Cookies were the winner for graduation! 🙂
Have been making these for years. They are the best. I am wondering how you think they would bake up as bars? Would you change anything to the recipe,cook time?
I’m so glad you love them! 🙂
That’s a great question! I haven’t tried baking these as bars but I would cut the baking soda to 1/2 teaspoon. I am not quite sure about the bake time. I would say from 20-25 minutes, but I am not sure so check on it maybe starting as early as 15 minutes. Let me know how it turns out! I bet it will be delicious as cookie bars!
The bars turned out great. I had to double the recipe to fit a 9×13 pan. I didn’t make any changes to your recipe. I did have to bake for 25 min. They were a big hit. I love them as cookies but when you are in a hurry the bars are quick.
How many times can I double this? I need 90 cookies for cookie exchange.
It depends on how big your mixer is. You can double it as many times as needed. If I was trying to make 90 cookies, I would only be able to fit it doubled in my Kitchen Aid mixer so I would make the recipe twice doubled each time then just make the cookie dough balls a little smaller to yield more than 20 per 1 recipe. Does that make sense?
These are so good. I chilled them for 1+ hour. They came out flat when baked, but still delicious!
So glad you loved it! Sorry it came out flat! Mine usually are quite thick but certain things can make them flat.
Made these for my yearly Cookie tin I make for my boss. Easy to follow recipe and I used a 1.5 tablespoon scoop to get a few more cookies out of the batch. Yum!
I love it! These cookies are perfect for gifting! 🙂
These are amazing and I have made them several years in a row! I just chop up Andes mints and add chocolate chips and they’re perfect
That’s awesome! These cookies are something special. Thanks for sharing!
For those without one, I was able to make these successfully without using a mixer and mixing by hand!
Thank you for sharing this!
Made these sweet treats tonight and they are lovely! I was curious how a convection bake would go so I gave it a shot, happy to report it went well! Baked at 325F for the temp adjustment on convection bake setting with the 10-11 minute timeframe. Not sure if anyone else has tried but thought I would share. If you’re thinking about trying this recipe: do it!
Thank you Amelia for sharing how it works out with convection. So glad you enjoyed these cookies!
These cookies turned out really well. Such a great combo especially with the Andes mints
I’m so glad you liked it! The Andes mints are the best addition!
Question: can you use light brown sugar?
Yes
I made these cookies and loved them so much lol ate a lot of sugar that day
Haha, that’s the best kind of day! So glad you loved the cookies—totally worth the sugar splurge, right?
How many cookies does this recipe make?
20 cookies.
These were an absolute hit and I will be making these on repeat especially during the holiday season. Initially I was worried as the dough was rather sticky but it all worked out. Just curious, is the dough supposed to be sticky? And if not, what suggestions do you have?
Yes, it’s a sticky dough. You can chill it for 1-3 hours before scooping to make it less sticky. I’m glad you loved it! 🙂
My neighbor gifted these cookies to me along with an assortment of others 2 Christmases ago and I absolutely loved them so much that I asked her for the recipe. Today I made them for a cookie exchange and they were a huge hit!! I’m not much of a baker, but this recipe made me look like a rockstar. 🙂
This is amazing! Thank you for sharing. I’m glad you feel confident making this recipe. These cookies are so good! 🙂
Hi! I’m making these for Thanksgiving. Possibly a silly question , but is it unsweetened cocoa powder that is used? Thank you!
Yes you can use unsweetened or Dutch. Sometimes I use dark cocoa powder. This recipe is flexible.