Name: Chocolate Andes Mint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1/2 cup butter softened to room temperature; 1/4 cup granulated sugar; 3/4 cup light brown sugar packed; 1 large egg room temperature; 1 teaspoon vanilla extract; 1 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped Andes mints; 18-20 whole Andes mints

There's something so delightful about the blend of rich chocolate and the cool freshness of mint in every bite. This Chocolate Andes Mint Cookies Recipe brings together that perfect harmony, making your kitchen smell heavenly while baking, and your taste buds dance with joy.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Top Tip
How to Serve Chocolate Andes Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Andes Mint Cookies Recipe

Why You'll Love This Recipe

I’ve made lots of chocolate cookies over the years, but adding Andes mints was a game-changer that instantly became a favorite in my house. What makes this recipe stand out is the refreshing, creamy mint chunks melting into fudgy chocolate cookie dough – a real crowd-pleaser.

Minty Freshness Meets Chocolate: The chopped Andes mints give little pockets of minty goodness inside each cookie.
Perfect Texture: Soft and chewy in the middle with slightly crisp edges – the cookie hits all the right notes.
Visually Stunning: Pressing a whole mint on top creates that signature look and makes for a stunning finishing touch.
Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly with delicious results!

Ingredients & Why They Work

This recipe keeps things simple but effective. The combination of basic baking staples and those iconic Andes mints is what delivers the magic here. Make sure you get good-quality unsweetened cocoa powder – it really deepens the chocolate flavor without extra sweetness.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of packed light brown sugar with a hint of crystals, one large whole brown egg with a clean shell, a small white ceramic bowl of golden vanilla extract, a small white ceramic bowl with a heap of fine all-purpose flour, a small white ceramic bowl filled with deep brown unsweetened cocoa powder, a small white ceramic bowl of light tan baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with irregular pieces of bright green-and-silver wrapped Andes mint chocolates removed from wrappers showing the green coloring, a neat pile of about twenty whole Andes mint chocolates with smooth green wrappers removed to reveal glossy pale green candies placed on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Softened to room temperature for easy creaming, which helps the cookie achieve that fluffy texture.
Granulated sugar: Adds sweetness and helps with spreading in the oven.
Light brown sugar: Brings moisture and a subtle caramel flavor to keep cookies chewy.
Egg: Binds everything together and adds structure.
Vanilla extract: Enhances the overall flavor and rounds out the sweet notes.
All-purpose flour: The base that gives the cookie structure – don’t skimp on the measuring here!
Unsweetened cocoa powder: For rich chocolate flavor without sweetness overload.
Baking soda: Helps cookies rise just enough to stay soft and puffy.
Salt: Balances the sweetness and enhances chocolate’s depth.
Chopped Andes mints: Little bursts of mint that melt into the dough as it bakes.
Whole Andes mints: Placed on top for that perfect finishing touch and visual appeal.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Chocolate Andes Mint Cookies Recipe. Adding a pinch of espresso powder deepens the chocolate even more, which you might enjoy if you're a coffee lover. Plus, I sometimes swap out the Andes mints for peppermint chips if I want a slightly different texture but the same minty kick.

Variation: I tried mixing in dried cranberries once for a sweet and tart contrast, and it added a fun twist.
Dairy-Free Adaptation: Using vegan butter works well here, just make sure it’s the type that behaves similarly to traditional butter when creamed.
Texture Tweak: Chill the dough for the full 3 days if you want thicker cookies with a more intense flavor. I refrigerate overnight usually and find it perfect.

Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe

The image shows several round chocolate cookies with a thick, creamy layer of melted chocolate swirled on top. The cookies are dark brown and have a rough, crumbly texture on the edges. One cookie in the center has a bite taken out of it, revealing a moist and dense inside. The cookies sit on a light brown parchment paper with some crumbs scattered around. In the background, there are a few small chocolate sandwich pieces with a white filling, slightly out of focus. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating your softened butter with granulated sugar and brown sugar on medium-high speed. I usually set a timer for 3 minutes to get that light and fluffy texture. It makes a huge difference in the cookie's tenderness. Once fluffy, add the egg and vanilla, mixing until fully combined while scraping the bowl periodically so everything blends evenly.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a separate bowl. This step helps distribute the leavening evenly and prevents clumps of cocoa powder. Trust me, no one wants little patches of dry cocoa dust in their cookies!

Step 3: Combine Wet and Dry Ingredients Gently

Turn the mixer speed down to low and slowly add the dry ingredients to your wet mixture. This is a trick I picked up to minimize the flour from flying everywhere in a cloud. Once mixed, fold in the chopped Andes mints by hand with a spatula. This prevents overmixing and keeps those chocolate chunks from breaking down too much.

Step 4: Chill the Dough – Don’t Skip This!

This is the golden step. Wrap the dough tightly in plastic wrap and chill for at least 3 hours. I like to prep this the night before baking. The dough firms up, flavors deepen, and when baked, the cookies hold their shape with a perfect chewy texture. Patience here really pays off.

Step 5: Scoop and Bake

Preheat your oven to 350°F and line baking sheets with parchment paper. If the dough’s been chilling more than a day, let it rest on the counter for about 30 minutes – this helps with even spreading. Using a large cookie scoop, place dough balls 2-3 inches apart. Bake for 10-12 minutes until edges look set but the center is still a little soft.

Step 6: The Finishing Touch

Right when they come out of the oven, quickly press a whole Andes mint in the center of each warm cookie. Let them sit for a couple of minutes so the mint melts slightly, then swirl it with a toothpick to create a lovely marbled mint-chocolate effect. If your cookies lose shape a bit, a quick twist of a cup edge around the cookie restores that classic round look.

Top Tip

Based on my experience baking this Chocolate Andes Mint Cookies Recipe multiple times, these tips will elevate your baking game and avoid common pitfalls I encountered initially.

Don’t Skip the Chill: I learned the hard way that skipping the chill leads to flat cookies that spread too much. Three hours minimum is where the magic happens.
Scoop Consistently: Use a cookie scoop for evenly sized cookies so they bake uniformly and look professional.
Press the Andes Mint Swiftly: Do it as soon as cookies come out of the oven while they’re still warm for that delicious mint melt.
Shape Fix: If your cookies lose their perfect circle shape, use the rim of a glass or cup to gently reshape while still warm for clean presentation.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I usually keep it simple and elegant—just a light dusting of powdered sugar if I want to dress them up for guests. Sometimes, I sprinkle a tiny pinch of crushed peppermint candies on top while the mint is still melting for a little extra festive crunch.

Side Dishes

Pair these cookies with a glass of cold milk or a hot cup of herbal tea like peppermint or chamomile to complement the minty flavors. I’ve also served them alongside a scoop of vanilla ice cream for a decadent dessert experience.

Creative Ways to Present

For holiday parties, I arrange the cookies on a festive platter with fresh mint leaves scattered around for color contrast. Another fun idea I tried was stacking them between layers of whipped cream and crushed Andes mints for an impromptu cookie cake that was a hit.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature – they usually stay fresh for up to 4 days, but honestly, they disappear fast in my house! Adding a slice of bread to the container helps keep them soft longer, a trick I swear by.

Freezing

Cookie dough can be frozen before baking, which is super handy. I portion the dough into balls, freeze them on a tray, then transfer them to a freezer bag. When ready, bake directly from frozen, adding an extra 2 minutes to the bake time. The baked cookies freeze well too—just thaw at room temperature.

Reheating

I gently warm leftover cookies in the microwave for 10-15 seconds to revive that freshly baked softness. You can also pop them in a 300°F oven for a few minutes, but keep an eye on them so they don’t dry out.

Frequently Asked Questions:

Can I use regular chocolate chips instead of Andes mints?

You can substitute regular chocolate chips, but you’ll miss out on the distinctive mint flavor that Andes mints provide. If you want a minty alternative, try adding a few drops of peppermint extract to the dough along with chocolate chips.

Why is chilling the dough important in this Chocolate Andes Mint Cookies Recipe?

Chilling solidifies the butter, preventing the cookies from spreading too thin during baking. It also helps the flavors meld and develops a chewier texture, which is why it’s key not to skip or shorten this step.

Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be sure to check your cocoa powder and other ingredients are gluten-free as well. The texture may vary slightly but the flavor stays delicious.

How do I prevent the Andes mints from melting too much in the cookie?

Chilling the dough and baking at the right temperature helps control how much the mints melt. Also, pressing the whole Andes mint on warm cookies instead of introducing them into the dough ensures the mint on top melts just enough for that beautiful swirl without disappearing completely.

Final Thoughts

This Chocolate Andes Mint Cookies Recipe has earned its place in my go-to collection for holidays, cozy nights, and anytime I want a little comfort in cookie form. The blend of rich chocolate and refreshing mint always delights friends and family alike. I can’t wait for you to try it and make it your own—it’s a joy to bake and even more of a joy to share.