Andes Mint Cookies
- By Amy Dong
- Updated Dec. 17, 2024
These Andes Mint Cookies are chewy, minty, chocolatey, and just perfect for all the mint and chocolate lovers in your life. Plus, they store well and freeze wonderfully!
In This Article
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Why This Recipe Stands Out
Once again, Christmas is just around the corner, and we’re whipping up all our favorite cookie recipes. We make these Andes Mint Cookies every year and simply love them! Here’s why:
- Texture: With the help of a secret ingredient, these cookies stay super chewy and soft for days.
- Mint and Chocolate: Mint and chocolate are such a dynamic duo. We love this combo in any dessert like these Chewy Mint Chocolate Brownies.
- Easy: These cookies are super easy to make, especially if you have a stand mixer. You just mix everything, chill, and bake: no rolling or cutting required.
- Keep Well: This recipe makes 48 cookies and keeps super well meaning it’s a great make-ahead dessert.
- Festive: If you find yourself wanting to add some variety to your tried-and-true Christmas recipes, these are a great option!
What Are Andes Mints?
Andes Mints (formally know as Andes Crème de Menthe) are little mint-chocolate thins with a 2 to 1 ratio of chocolate to mint. You may have seen these handed out at a restaurant after your meal as a simple and delicious little breath-freshener. You can find these in the candy section of most grocery stores. We think the mild, minty flavor of these treats goes amazingly in cookies. For this recipe, we use Andes Mint Chips which are the already unpackaged and chopped version of Andes Mint Thins.
Key Recipe Ingredients
- Andes Mint Chips – The star of this recipe, Andes Mint Chips bring that melty, chocolatey goodness to these cookies. You can also chop your own Andes Mint Thins.
- Peppermint Extract – This adds even more of a minty bite to these cookies.
- Corn Starch – Our secret ingredient for extra chewy cookies, just a teaspoon of cornstarch is added to the dough.
- Cocoa Powder – Cocoa powder brings even more chocolate richness to these cookies.
- Chocolate Chips – We use semi-sweet, mini chocolate chips in addition to the Andes Mint Chips for even more molten chocolate in every bite.
Substitutions And Variations
Cookies offer endless variations, and these Andes Mint Cookies are no different. Take a look at some of our favorite ideas:
- Add Nuts: We think chopped pecans, walnuts, pistachios, or almonds would be an amazing addition to these cookies. Speaking of pecans, have you tried these 4-Ingredient Pecan Sandies? They’re delicious!
- Replace the Andes Mints: If you’re having trouble finding Andes Mints, don’t worry! You can also chop up Hershey’s Peppermint Kisses, Hershey’s Mint Truffle Kisses, or Dove Dark Chocolate Mint Swirls.
- Omit the Mint: Not a mint fan? Just make these into regular chocolate chip cookies by omitting the peppermint extract and replacing the mint chips with more semi-sweet chocolate chips. Or, just check out our recipe for Forever Chewy Chocolate Chip Cookies.
Step-By-Step Recipe Instructions
- Combine butter, eggs, and peppermint extract until fluffy. Then, add eggs one at a time.
- In a separate bowl, combine dry ingredients.
- Fold dry ingredients into wet ingredients until just combined.
- Fold in Andes Mint Chips and semi-sweet chocolate chips. Chill the dough.
- Form dough into balls and place on parchment-lined baking sheet.
- Bake at 350F for 10 to 11 minutes. Let cool and enjoy!
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Andes Mint Cookies can be prepped ahead in a few different ways. Here’s how:
- Dry Ingredients: Feel free to mix the dry ingredients for this recipe in advance. Just store the blend in an airtight container at room temperature until ready to use.
- Room Temp Ingredients: Make sure to take the butter and eggs out in advance so they have enough time to come to room temperature. This makes mixing much easier and helps keep the cookies extra soft and tender.
- Cookie Dough: Make this dough a day in advance and keep it in the fridge overnight. You’ll just want to let it sit longer so it can be easily rolled out.
- Freeze: You can also shape the cookie balls and freeze them in an airtight container for up to 2 months. Simply let them thaw in the fridge before baking.
Commonly Asked Questions
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Andes Mint Cookies
Andes mint chocolate chip cookies have double the chocolate, taste refreshingly minty, and stay soft and chewy. They also freeze well!
Ingredients
- 1 ¼ cup light brown sugar, tightly packed
- ¼ cup granulated sugar
- ½ cup salted butter, softened, but not melty
- 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
- ⅛ tsp table salt
- 3 tsp real cocoa powder, unsweetened
- 10 oz Andes mint baking chips, see notes
- ½ cup mini semi-sweet chocolate chips, mini ones melt better
Instructions
- Place sugars, eggs, butter, 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. Form into dough ball, cover, and chill for 30 minutes or more.
- Preheat oven to 350F, with rack on lower middle position.
- Form 1.5 tablespoon-sized dough balls and place 2 inches apart on parchment-lined baking sheet. Bake 10-11 minutes*. Cookies may seem underdone, but will set nicely upon cooling.
Notes
- If you can’t find Andes mint chocolate chips, you can use regular Andes Creme de Menthe Thins, roughly chopped.
- Dough can be made up to a week ahead of time, wrapped, and chilled until ready to bake; be sure to give it a bit of time to sit at room temperature so it will be easier to form dough balls.
- Bake 10 minutes for a slightly chewier/softer cookie. Bake 11 minutes for slightly crisper edges. Actual bake time will vary, depending on oven.
- Baked cookies will keep nicely in an airtight container at moderate room temperature for several days. They can be frozen for up to a month.
Nutrition (per serving)
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 70IU | Calcium: 15mg | Iron: 1mg
More To Bake And Eat
- Peanut Butter Chocolate Chip Cookies – These soft and chewy cookies take just 6 ingredients, and they freeze wonderfully. Plus, they’re Gluten-Free!
- Bakery Style Double Chocolate Cookies – These double chocolate cookies are decadent, rich, and super easy to make! We love gifting these to our chocolate-obsessed friends.
- Almond Blossoms (Kiss Cookies) – This recipe is the almond butter twist on your classic peanut butter blossoms. They’re so soft and buttery!
- Chewy Coconut Chocolate Chip Cookies – This one’s for all the coconut-lovers! Chewy, tender chocolate chip cookies meet sweet, nutty shredded coconut.
- Chewy Chocolate Brownie Cookies – This recipe is the perfect hybrid of brownies and cookies. You’ll never have to choose between the two again!