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Andes Mint Cookies

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!

Andes mint cookies finished and plated.
These Andes Mint Cookies are perfect for all the Christmas gatherings!

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 cookies 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

  1. Combine butter, eggs, and peppermint extract until fluffy. Then, add eggs one at a time.
  2. In a separate bowl, combine dry ingredients.
  1. Fold dry ingredients into wet ingredients until just combined.
  2. Fold in Andes Mint Chips and semi-sweet chocolate chips. Chill the dough.
  1. Form dough into balls and place on parchment-lined baking sheet.
  2. 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.
Andes mint cookies stacked on a plate.

Commonly Asked Questions

What makes these cookies chewy?

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.

Do Andes mints melt?

Andes mints can melt just like chocolate chips would. That’s why it’s important to chill the cookie dough to ensure the mint chocolate chips stay intact.

What if I can’t find Andes mint chocolate chips?

If you can’t find the baking chips, feel free to use regular Andes Creme de Menthe Thins and roughly chop them. You could also chop Hershey’s Peppermint Kisses or Hershey’s Mint Truffle Kisses.

How long do Andes Mint Cookies keep?

Store cookies in an airtight container at room temperature for up to 4 days. These cookies also freeze baked cookies, wrapped airtight, for up to a month.

How do I know when my cookies are done?

You’ll know these cookies are done when they turn ever-so-slightly golden on the edges and are just set in the center. These cookies should seem a bit underdone when you take them out. They’ll continue to cook as they cool.

Why are they called “Andes Mints”?

The name “Andes Mints” comes from the creator of the treat’s name, Andrew Kanelos. It’s also meant to symbolize the Andes mountains.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

andes mint cookies on cooling rack.

Andes Mint Cookies

4.91 from 30 ratings
Andes mint chocolate chip cookies have double the chocolate, taste refreshingly minty, and stay soft and chewy. They also freeze well!
Prep Time: 20 minutes
Cook Time: 8 minutes
Chill Time: 30 minutes
Total Time: 58 minutes
Servings: 48 cookies
Author: Amy Dong



  • 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.


  • 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. 
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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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
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

More To Bake And Eat

4.91 from 30 votes (27 ratings without comment)

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Recipe Rating


    • Amy
    • 5 stars

    Saw your post on and just made these, but with vanilla instead of mint and all regular chocolate chips. They are AMAZING and really do stay chewey if directions are followed. Thank you for sharing!! My new favorite 🙂

      • chewoutloud

      Yay!! So happy to hear it. Thanks for taking time to let us know, Amy 🙂

    • laurasmess
    • 5 stars

    Naw, I am so sorry to hear that your little boy has a broken arm. This is actually my first visit to your blog so I haven’t ‘met’ you yet (hello!) but I hope that he’s back to his quick-moving, adventurous self very soon! The good thing about children and broken bones is that they heal so, so fast. I had a broken collarbone as a child (aged 2) and apparently it healed in a few days! Anyway, back to the recipe: these cookies look amazing. I’ve never heard of Andes choc mint chips (not sure that we get them over here) but I love the flavour combination!! Definitely going to track down some choc mint chocolate to make these xx

      • chewoutloud

      So glad you found us, and thanks for the well wishes!

    • chewoutloud

    I’m with you… not quite sure what a broken bone feels like, and let’s hope we never have to! Thanks for stopping by, GGB! 🙂

    • gottagetbaked

    Your poor boy! I’ve never broken a bone before (thankfully) so I can’t even imagine what he’s going through. I guess it’s a good thing that this is the first broken bone with all those boys in your house! I’m sure these amazing minty CCCs are aiding in his recovery 🙂

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