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Mint chocolate has always been my favorite and these awesome Mint Chocolate Andes Cookies don’t disappoint. They are some of my favorite cookies and a recipe you have to try soon. This Mint Chocolate Chip Cookie recipe is easy to make for a great treat!
Mint chocolate is a favorite of mine. Favorite cookie, ice cream, candy, you name it! My husband isn’t as big of a fan as I am, but I think I won him over with these cookies.
They are simple to make and taste so yummy! These make the perfect Christmas cookie, tis the season for cookies am I right? In our house, these are Santa’s favorite cookie =)
How to make Mint Chocolate Andes Cookies:
I love when I go to a restaurant, and they leave you an Andes mint, way better than just a basic mint. Eating one of these Mint Chocolate Andes Cookies is basically the same thing right? Which means I’ll be having one after each dinner.
Mix your wet and dry ingredients separately, and then mix them together. Once mixed roll them out into about 1 inch balls and then bake.
Ingredient Notes:
- Sugar
- Unsalted Butter (softened)
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Salt
- Baking Soda
- Andes Mint Baking Chips or Chopped Candies
Directions:
Step One – Preheat oven to 350 degrees F. Prepare a baking sheet with nonstick cooking spray or parchment paper.
Step Two – Add sugar, butter, eggs, and vanilla to a stand mixer (or in a large bowl with a hand mixer) and beat until fluffy.
Step Three – In a separate bowl whisk together flour, cocoa, salt, and baking soda. Combine this with your butter mix. Fold in Andes mint pieces.
Step Four – Add your dry ingredients to your wet and mix until combine.
Step Five – Fold in Andes min pieces.
Step Six – Roll out 1 – 1 ½ inch balls of rough and place them in your prepared baking sheet.
Step Seven – Bake for 8-10 minutes. Allow to cool on pan for 5 minutes.
Freezing Cookie Directions:
To freeze these cookies follow through step five.
Still allow your dough the chilling time so they are easy to roll. This dough can be very sticky before chilling.
Once chilled rolled into doughs and then place in a freezer bag. Lay them flat in the freezer so they don’t stick together.
When you are ready to bake I allow them to thaw to room temperature then bake according to the directions.
Storing the cookies:
Using an air tight container, these cookies can be stored for about a week to 10 days. You could also use a zip lock baggie! You could also freeze these cookies.
One they are fully cooled place them in a freezer safe container, and they can store in the freezer for close to 2 months.
Andes Mint Recipes:
I love Andes Mints! Here are a few more recipes you might like.
If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
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Mint Chocolate Andes Cookies
Ingredients
- 1 1/2 cups sugar
- 1 cup unsalted butter, (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 oz Andes mint baking chips or chopped candies
Instructions
- Preheat oven to 350 degrees F. Prepare a baking sheet with nonstick cooking spray or parchment paper.
- Add sugar, butter, eggs, and vanilla to a stand mixer (or in a large bowl with a hand mixer) and beat until fluffy.
- In a separate bowl whisk together flour, cocoa, salt, and baking soda. Combine this with your butter mix. Fold in Andes mint pieces.
- Add your dry ingredients to your wet and mix until combine.
- Fold in Andes min pieces.
- Roll out 1 – 1 1/2 inch balls of rough and place them in your prepared baking sheet.
- Bake for 8-10 minutes. Allow to cool on pan for 5 minutes.
Excellent- easy to follow, great flavor and texture!
Is the cocoa powder unsweetened?
Yes unsweetened.