There’s something utterly magical about the way rich chocolate and refreshing mint come together in this Chocolate Andes Mint Cookies Recipe. They’re soft, fudgy, and studded with those iconic Andes mint pieces that melt into little pockets of cool sweetness—baking these feels like a little taste of heaven right in your own kitchen.
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Why You'll Love This Recipe
I still remember the first time I baked these cookies—my kitchen smelled like a cozy chocolate mint dream, and they disappeared faster than I expected! They’re truly a standout cookie that feels both nostalgic and special, perfect for sharing or savoring all by yourself.
- Mint and Chocolate Harmony: The secret star is chopped Andes mints folded right into the dough, giving bursts of cooling mint with every bite.
- Soft, Thick Texture: Thanks to the mandatory chilling time, these cookies bake up thick and fudgy—not flat and crispy—making every bite delightfully tender.
- Simple Ingredients: You don't need fancy or hard-to-find items, just pantry staples plus those iconic Andes mints for easy baking success.
- Versatile for Any Occasion: Whether it's a holiday bake, a cozy weekend treat, or a thoughtful gift, these cookies always impress.
Ingredients & Why They Work
The ingredients in this recipe blend beautifully to build that rich chocolate base, tender crumb, and cool mint surprise. The butter and sugars give a soft, chewy texture, while the cocoa powder brings deep chocolate flavor that pairs perfectly with the Andes mint pieces.
- Butter: Softened butter adds richness and helps create a tender crumb when creamed with sugar.
- Granulated Sugar & Brown Sugar: The combination gives sweetness plus moisture and chewiness.
- Egg: Provides structure and moisture; make sure it’s at room temperature to blend better.
- Vanilla Extract: Just a touch to enhance chocolate’s natural flavor and add warmth.
- All-Purpose Flour: Forms the body of the cookie—don’t swap for self-rising or cake flour here, or the texture changes.
- Unsweetened Cocoa Powder: Use a good-quality natural cocoa powder for best rich chocolate flavor.
- Baking Soda: Helps the cookies rise and spread just right.
- Salt: Balances sweetness and enhances the chocolate mint combo.
- Chopped Andes Mints: This is where the magic lives—make sure to chop the mints rather than crushing, so you get soft pockets of mint throughout.
- Whole Andes Mints: Pressed on top for a shiny, melty, signature touch every time.
Make It Your Way
I love that this Chocolate Andes Mint Cookies Recipe invites a little creativity. Sometimes I swap out part of the brown sugar for molasses to deepen the flavor, or add a handful of toasted walnuts for a crunchy surprise. You can make it yours, whether that’s extra minty or with a sprinkle of flaky sea salt on top.
- Extra Minty Kick: Add a few drops of peppermint extract along with the vanilla for double the mint love—I did this once for Christmas and it was a hit!
- Dairy-Free Variation: Use dairy-free butter and a flax egg to keep all the magic but suit dietary preferences.
- Chunky Nuts: Mix in toasted pecans or walnuts if you enjoy a bit more texture variation.
- Chocolate Chip Boost: Toss in mini chocolate chips alongside Andes mints for an even fudgier bite.
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Step 1: Whip Up a Fluffy Butter and Sugar Base
I start by beating softened butter with granulated and brown sugar for a solid 3 minutes until the mixture is light and fluffy—this is key for a tender cookie. Using a stand or hand mixer on medium-high speed works best. Then, still mixing, I add the egg and vanilla. Don’t rush this part; scraping the bowl ensures everything blends perfectly.
Step 2: Combine Dry Ingredients Separately
While the wet ingredients are mingling, I whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. This helps evenly distribute those dry ingredients and prevents clumps of cocoa or baking soda in the dough.
Step 3: Slowly Bring It All Together
I turn the mixer down to low speed and add the dry mix gradually into the butter-sugar combo. This keeps the flour dust down and ensures the dough blends smoothly without overmixing, which can make cookies tough.
Step 4: Fold in the Chopped Andes Mints and Chill
Using a rubber spatula, I fold in the chopped Andes mints carefully so they’re well distributed but not crushed. Then I cover the dough tightly with plastic wrap. This chilling step (at least 3 hours, or up to 3 days!) is crucial—it helps the dough firm up, contributing to thick, fudgy cookies that keep their shape.
Step 5: Shape and Bake
Before baking, if the dough’s been in the fridge longer than a day, I let it rest at room temperature for about 30 minutes so it’s scoopable but not too soft. I use a large cookie scoop to portion the dough onto parchment-lined sheets, spacing them 2 to 3 inches apart. The cookies bake at 350°F for 10-12 minutes until edges are set but centers remain soft.
Step 6: Add the Whole Andes Mint & Swirl
Right after pulling the cookies from the oven, I press a whole Andes mint candy into the center of each warm cookie. Letting them sit a minute allows the candy to melt slightly. Then, armed with a toothpick, I swirl the melted mint around for that signature marbled mint-chocolate finish. If your cookies spread a bit and lose shape, gently pressing a wide cup around the cookie edge helps you get a nice round shape back.
Top Tip
Trust me, the chilling step isn’t just a suggestion—it completely transforms texture and flavor. I learned this the hard way after baking unchilled dough that flattened out completely and lacked that chewy, fudgy depth.
- Chill Patiently: Plan ahead and don’t skip chilling; it yields thicker cookies with deep flavor.
- Use Room Temperature Ingredients: Helps everything blend seamlessly for a perfect dough consistency.
- Don’t Overbake: Cookies look soft in the middle when ready—pull them out early to keep them tender.
- Swirl While Warm: Adding the whole Andes mint and swirling it right after baking is what elevates these cookies visually and taste-wise.
How to Serve Chocolate Andes Mint Cookies Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar or a drizzle of melted dark chocolate. On special occasions, a tiny mint leaf on top adds a fresh pop of color and aroma that pairs so well with the minty flavor of the cookie.
Side Dishes
These cookies go beautifully with a classic glass of cold milk, but I also love serving them with a scoop of vanilla ice cream or alongside a hot cup of mint tea for a soothing combo that feels like a mini indulgence.
Creative Ways to Present
For holiday parties, I've arranged them on a festive platter with sprigs of fresh mint and a few whole Andes mints sprinkled around. I’ve also packaged them in cute cellophane bags tied with green ribbons to give as gifts—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering parchment paper between to prevent sticking. They stay perfectly soft and chewy for up to 4 days, though they rarely last that long in my house!
Freezing
Cookie dough freezes beautifully, which is a game changer. I scoop the dough onto a baking sheet, freeze until solid, then transfer the balls into a freezer bag. When I want freshly baked cookies, I bake them straight from frozen, adding an extra minute or two to the baking time.
Reheating
To refresh leftover cookies, I pop one or two in the microwave for about 10-15 seconds or warm them briefly in a preheated 300°F oven for about 5 minutes—this revives that fresh-baked softness and gooey melted mint spot-on.
Frequently Asked Questions:
Skipping the chilling step isn’t recommended. Chilling firms up the dough so your cookies bake thick and fudgy instead of thin and flat. If you’re pressed for time, chill the dough at least 1 hour, but longer is better for texture and flavor development.
Use a sharp knife to roughly chop the Andes mints into small chunks about the size of chocolate chips. Avoid crushing them into powder, as you want little mint pockets that soften as the cookies bake, providing bursts of flavor.
You can substitute all-purpose flour with a gluten-free baking blend in a 1:1 ratio. For best results, choose a blend that already contains xanthan gum to help mimic traditional flour’s texture and keep cookies tender.
Store leftover cookies in an airtight container at room temperature for up to 4 days. Layering parchment paper in between keeps them from sticking. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently before serving to restore softness.
Final Thoughts
These Chocolate Andes Mint Cookies hold a special place in my heart (and my cookie jar!). They’re the perfect balance of rich chocolate and refreshing mint, with a luscious texture that never gets old. I truly hope you enjoy baking and sharing these as much as I do—it’s like gifting a bit of cozy happiness with every bite. So grab those Andes mints and get baking, because these cookies are a treat you’ll want to make again and again!
Print
Chocolate Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Andes Mint Cookies combine rich cocoa-flavored dough with chunks of Andes mints for a deliciously minty twist. Soft and chewy with a slightly crisp edge, each cookie is topped with a melted whole Andes mint swirled for an eye-catching finish. Perfect for mint chocolate lovers and holiday baking.
Ingredients
Wet 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
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- 1 cup chopped Andes mints
- 18-20 whole Andes mints
Instructions
- Make the dough: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar using a hand-held or stand mixer fitted with a paddle attachment on medium-high speed for 3 minutes until the mixture is light and fluffy. While mixing, add the egg and vanilla extract and continue mixing. Scrape down the sides of the bowl as needed to combine everything well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended.
- Mix dry into wet: Lower the mixer speed to low and gradually add the dry ingredients to the wet ingredients to prevent flour from flying out. Mix until just combined.
- Add chopped Andes mints: Fold in the chopped Andes mints with a rubber spatula to evenly distribute them throughout the dough. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days to allow the dough to set and flavors to meld.
- Prepare to bake: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough has been chilled for longer than a day, allow it to sit at room temperature for 30 minutes to soften slightly for easier scooping.
- Scoop and arrange cookies: Use a large cookie scoop to portion the dough into balls and place them 2-3 inches apart on the prepared baking sheets to allow spreading.
- Bake the cookies: Bake in the preheated oven for 12 minutes or until the cookie edges are set and tops appear slightly soft but not wet.
- Add whole Andes mint and swirl: Immediately after removing the cookies from the oven, press one whole Andes mint into the top center of each warm cookie. Allow the mint to soften and melt for a few minutes, then use a toothpick to swirl the melted mint around for a decorative effect. If the cookies lose their round shape during baking, gently rotate a wide-mouthed cup around the cookie edges to reshape them while warm.
Notes
- Chilling the dough is essential to achieve thick, chewy cookies with concentrated flavors. You can chill up to 3 days ahead.
- Letting the dough sit at room temperature before baking if chilled over a day helps with easier scooping and more even baking.
- Using parchment paper on baking sheets prevents sticking and aids in even browning.
- Swirling the Andes mint topping adds a custom look and extra minty flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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