I finally nailed Andes Mint Cookies and the gooey chocolate chips with minty pockets in every cookie look criminal in the photos.

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I can’t quit these Andes Mint Chocolate cookies. I’m obsessed with the way chocolate and mint smack together and make my brain do a tiny happy leap.

I love how chewy they are, how bits of chopped Andes Mints melt into gooey pockets, and the riff of bitter cocoa from unsweetened cocoa powder that keeps it from getting too sweet. Choc Mint Cookies are my go-to when I want something intense but simple.

I say that with full conviction. But mostly I just want one right now.

One more. Then another.

I will eat them until I regret it.

Ingredients

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All-purpose flour: gives structure and chew, so cookies stay thick and satisfying.
Unsweetened cocoa powder: deep chocolate notes, not too sweet, slightly bitter contrast.
Cornstarch: Basically it keeps cookies soft and tender, not cakey.
Baking soda: lifts cookies a bit and browns edges just right.
Salt: balances sweetness, makes chocolate taste more pronounced, don’t skip it.
Unsalted butter: rich, buttery chew and keeps texture beautifully tender.
Light brown sugar: adds molasses-y caramel notes and soft, chewy texture.
Granulated sugar: helps crisp edges and gives a little snap.
Eggs: bind everything together and add a touch of richness.
Vanilla extract: Basically warms flavors and rounds out the chocolate.
Andes Mints chopped: minty pockets, creamy mint chocolate bursts in every bite.
Semisweet chocolate chips: gooey chocolate hit, contrasts the cool mint pieces.

Ingredient Quantities

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch (helps keep them soft)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

8 ounces Andes Mints, chopped (about 1 1/2 cups)

1 cup semisweet chocolate chips (about 6 ounces)

How to Make this

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1. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, scraping the bowl now and then.

4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined; dont overmix.

5. Gradually add the dry ingredients into the wet and mix just until mostly combined; there may be a few streaks left and thats fine.

6. Fold in 8 ounces chopped Andes Mints (about 1 1/2 cups) and 1 cup semisweet chocolate chips (about 6 ounces), distributing them evenly but not pulverizing the mints.

7. Chill the dough in the fridge for 30 to 60 minutes if you want thicker, chewier cookies; you can skip this if youre short on time but the dough will spread more.

8. Scoop heaping tablespoon sized balls of dough onto prepared sheets, spacing about 2 inches apart; press a few extra mint pieces or chips on top if you want them to show.

9. Bake 9 to 11 minutes, until the edges are set but centers still look soft; they will firm up as they cool so dont overbake.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with milk or store in an airtight container for several days.

Equipment Needed

1. Oven
2. 2 baking sheets lined with parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or tablespoon for portioning dough
8. Cutting board and sharp knife for chopping Andes Mints
9. Wire cooling rack

FAQ

How long should I bake them so they stay soft? Bake 9 to 11 minutes at 350°F, until the edges are set but the centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes then move to a rack so they finish cooking but stay soft.

Can I swap Andes Mints for something else? Yes, use peppermint baking chips, chopped York Peppermint Patties, or chopped mint chocolate bars. If you use candy canes chop fine and mix gently so they dont make the dough too gritty.

My Andes Mints melted into a mess, how do I prevent that? Chop the mints into chunky pieces not dust. Chill them briefly before folding in, and fold in at the last second. You can also press a few extra pieces on top after baking so you get visible mint chunks.

Can I freeze the dough or baked cookies? Yes. Scoop dough into balls and freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen adding 1 to 2 minutes. Baked cookies freeze well too, up to 3 months, thaw at room temp.

Why is there cornstarch in the recipe? Cornstarch helps keep the cookies soft and tender, it prevents them from getting cakey or dry as they cool.

How should I store leftover cookies and how long will they last? Store at room temperature in an airtight container for up to 3 days, or in the fridge for up to 1 week. To revive a little chew, microwave one briefly for 5 to 7 seconds.

Andes Mint Chocolate Cookies Recipe Substitutions and Variations

All purpose flour: use a 1 to 1 gluten free flour blend (make sure it contains xanthan gum) for a direct swap. Cookies may be a touch crumblier, but they still taste great.
Unsalted butter: swap with equal amount solid coconut oil or a vegan stick butter. Coconut oil will make them slightly more tender and add a faint coconut note, so chill the dough a bit before baking.
Andes Mints: replace with chopped peppermint patties or about 1 1/2 cups chopped candy canes plus 1/2 cup chopped semisweet chocolate to keep the mint + chocolate combo. Candy canes are harder and may give a little crunch.
Large eggs: for each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce. Flax gives more structure, applesauce makes them softer and a bit cakier.

Pro Tips

1. Measure the flour right — spoon it into the cup and level it off with a knife. If you scoop the cup in the bag the dough will come out too dense and the cookies will be cakier than chewy.

2. Chill the dough at least 30 minutes if you want thick, fudgy cookies. If you skip chilling they spread more and get crispier around the edges. You can even chill overnight for better flavor; just let the scooped balls sit at room temp 10 minutes before baking if they feel rock solid.

3. Don’t pulverize the Andes pieces when folding them in. Big mint chunks give pockets of cool minty surprise. If some bits smash, press a few extra pieces on top of each cookie before baking so they look tempting when they come out.

4. Watch the bake time and pull them when centers still look soft. They firm up as they cool, so pulling them a minute early is fine. Rotate the pan halfway through if your oven has hot spots, and use parchment or a silicone mat to avoid burning the bottoms.

Andes Mint Chocolate Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally nailed Andes Mint Cookies and the gooey chocolate chips with minty pockets in every cookie look criminal in the photos.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven
2. 2 baking sheets lined with parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or tablespoon for portioning dough
8. Cutting board and sharp knife for chopping Andes Mints
9. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch (helps keep them soft)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
8 ounces Andes Mints, chopped (about 1 1/2 cups)
1 cup semisweet chocolate chips (about 6 ounces)

Directions

Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.
Whisk together 2 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, scraping the bowl now and then.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined; dont overmix.
Gradually add the dry ingredients into the wet and mix just until mostly combined; there may be a few streaks left and thats fine.
Fold in 8 ounces chopped Andes Mints (about 1 1/2 cups) and 1 cup semisweet chocolate chips (about 6 ounces), distributing them evenly but not pulverizing the mints.
Chill the dough in the fridge for 30 to 60 minutes if you want thicker, chewier cookies; you can skip this if youre short on time but the dough will spread more.
Scoop heaping tablespoon sized balls of dough onto prepared sheets, spacing about 2 inches apart; press a few extra mint pieces or chips on top if you want them to show.
Bake 9 to 11 minutes, until the edges are set but centers still look soft; they will firm up as they cool so dont overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with milk or store in an airtight container for several days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.