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Andes Mint Chocolate Cookies

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These Andes Mint Chocolate Cookies are soft and chewy chocolate cookies full of Andes Mints and melty chocolate chips. An award-winning recipe!

Andes Mint Chocolate Cookies

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!!

Andes Mints

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!

Andes Mint Cookie Dough

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!

Andes Mint Cookies

The picture above is being added today, February 22, 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 it melts 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! And if you really love mint feel free to add mint chips instead!

Andes Mint Chocolate Cookies

Look at that amazing mint and chocolatey goodness! I shared some of these with my friends and they loved it too!

Enjoy!

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Yield: 20

Andes Mint Chocolate Cookies

Andes Mint Chocolate Cookies
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes

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

  1. 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.
  2. 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.
  3. Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top each cookie with a little more Andes Mints.
  4. 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.

Store cookies in an air-tight container at room temperature for up to 1 week.

Can freeze up to 3 months.

© Becky

Recipe adapted from here

** PIN IT! ** Andes Mint Chocolate Cookies

Comments

  3. I made these cookies yesterday and they turned out exceptional. I expect they will become a regular in my holiday repertoire.

    Reply

  7. 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!

    Reply

    • 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.)

      Reply

  9. 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!

    Reply

  10. 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!

    Reply

    • 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.

      Reply

  11. 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.

    Reply

  12. 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

    Reply

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