Andes Mint Cookies

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

4.50 from 6 ratings

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Andes mint chocolate chip cookies are doubly chocolatey, refreshingly minty, and stay soft and chewy!

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Servings: 48 cookies

Author: Amy Dong

Ingredients  

1x2x3x

• 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

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. 

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. 

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Nutrition (per serving)

Serving: 1cookie | Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 51mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Calcium: 17mg | Iron: 0.5mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking

In case you missed these delicious bites, here is the epitome of a cookie that melts in your mouth:

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