These Andes Mint Cookies are soft and chewy with slightly crunchy edges and the perfect amount of Andes Mints added. It’s a delicious easy one-bowl recipe!
Andes Mints are such a delicious chocolate-y and minty treat. I took a favorite chocolate chip cookie recipe of mine and added Andes Mints to take it up another level of tastiness! You get the classic delicious chocolate chip cookie texture of a soft and chewy cookie along with bites of Andes Mints mixed throughout the cookie. It’s amazing!
One of my most popular and loved recipes on my blog is my recipe for Andes Mint Chocolate Cookies. This is a double chocolate chip cookie full of Andes Mints. If you haven’t tried it yet you will love that cookie too! It’s one of my favorite cookies.
How to Make Andes Mint Cookies:
Making these cookies is pretty much the same as making a classic chocolate chip cookie just with the delicious addition of adding Andes Mints.
- Cream together butter, granulated, and brown sugar.
- Add the egg and vanilla extract.
- Mix in baking soda, salt, and cornstarch.
- Then the flour.
- Gently fold in chocolate chips and chopped Andes Mints, or Andes Baking Mint Chips.
Tips for Making the Best Andes Mint Cookies:
- Don’t overbake the cookies. They may not look 100% done by 10 minutes but they will continue to set as they cool. Trust me on this!
- You can use either chopped Andes Mints or Andes Mints Baking Chips. (affil link.)
- As soon as you pull the cookies out of the oven top them with more Andes Mints. They melt really easily, especially if you use the chopped Andes Mints so that’s why I wait until they are done.
- It’s not required but I like to chill the dough for at least 30 minutes. I think it makes it taste even better and it comes out a little thicker.
- When the cookies come out of the oven at the end, if they aren’t as circle-shaped as you like you can push against the edges with the back of a spoon.
More Easy Cookie Recipes:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cornstarch
- 1 ½ cups all-purpose flour
- 3/4 cup Andes Crème de Menthe Chocolate Baking Chips (or chopped Andes Mints) plus more for topping
- 1/3 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees F. Line two baking pans with parchment paper and set aside.
2. Using a stand mixer or electric beaters, cream butter, brown sugar, and granulated sugar together on medium speed, beat until creamy, for about 2 minutes. Add in egg and vanilla and mix just until incorporated on low speed.
3. Scrape down the sides of the bowl if needed. Add the baking soda, salt, and cornstarch. Mix just until combined then gradually beat in the flour.
4. Add the chocolate chips and Andes Mints and either beat for a few seconds on low speed or fold in by hand.
5. If time permits, I suggest chilling the dough for at least 30 minutes or up to 1 day. This will make it thicker and more flavorful. After chilling, if needed, let the dough sit at room temperature to soften it enough to make it easier to scoop out cookie dough balls.
6. Scoop about 2 tablespoons of dough into balls and place them evenly spaced on the prepared cookie sheets.
7. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool. Remove from oven and immediately if desired, add more Andes Mints to the top of the cookies.
8. Let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish
cooling. (Store in an airtight container for up to 5 days.)