Andes Mint Cookies
- By Amy Dong
- Published Jul. 20, 2013
- Updated Nov. 16, 2023
These Andes Mint Cookies are chewy, minty, chocolatey, and just perfect for all the mint and chocolate lovers in your life. These cookies can be made in advance, as they keep well and also freeze well.
Andes Mint Cookies
Cookies have an uncanny way of making everything a little better. Cookies are what we bring for the dessert portion of meals we drop off for friends. Cookies are famous for breaking the ice in any social gathering. Cookies are what we bring to neighbors, just because. And cookies are what we share when one of us needs a little lift. These Andes mint cookies are the perfect lift-me-upper.
Chewy and Soft
These Andes mint cookies are soft, chewy, and chock full of heavenly Andes mint chips. The cookies are infused with peppermint extract, which add a delicious minty bite to them. A bit of cocoa powder in the dough provides a richer chocolate taste, and mini chocolate chips offer a melty chocolate sensation.
Tip: A little bit of cornstarch helps these cookies stay chewy and soft for days, if you’re lucky to have them around that long.
And if you love homemade cookies baked with storebought candy and cookies inside, then try these cookies n cream cookies!
Also Try These Lofthouse Sugar Cookies!
Andes Mint Cookies
Commonly Asked Questions
Some cookies, such as our forever chewy chocolate chip cookies, use an extra egg yolk to create a chewy texture. Other times, a bit of cornstarch does the trick. Here, you’ll be using a teaspoon of cornstarch.
They do melt, just like mini chocolate chips would. It’s important to chill the cookie dough to ensure the mint chocolate chips stay intact.
If you can’t find the baking chips, feel free to use regular Andes Creme de Menthe Thins and roughly chop them.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Andes Mint Cookies
Ingredients
- 1 ¼ cup light brown sugar, packed
- 2 TB granulated sugar
- ½ cup salted butter, just softened (not melty at all)
- 2 tsp peppermint extract
- 2 large eggs, room temp
- 2 ⅔ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp corn starch
- 3 tsp real cocoa powder, unsweetened
- ½ tsp table salt
- 1 10 oz package Andes mint chips*
- ½ cup mini semi-sweet chocolate chips, mini ones melt better
Instructions
- Place sugars, eggs, and peppermint extract in bowl of stand mixer. Mix on med-high speed until light and fluffy, about 4-5 min. Add eggs in one at a time, mixing just until incorporated.
- In separate bowl, combine dry ingredients: flour, baking soda, baking powder, corn starch, cocoa powder, and salt. Whisk to combine well.
- Fold dry ingredients into wet batter. Gently add in mint chips and semi-sweet chocolate chips. Dough may be sticky.
- Chill dough for 1 hour or more.
- Preheat oven to 350F, with rack on lower middle position.
- Form 1-tablespoon sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 7-8 minutes. Cookies may seem underdone, but will set nicely upon cooling.
Notes
Nutrition (per serving)
In case you missed these delicious bites, here is the epitome of a cookie that melts in your mouth:
And these fluffy, peanut butter cookie bombs are for all us peanut butter addicts: