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.
Ingredients:
- 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.
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Mint Chocolate Andes Cookies
Ingredients
- 1 ½ cups sugar
- 1 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup cocoa powder
- ¼ teaspoon salt
- ¾ 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 ½ 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.
Nutrition
IP was wondering if you used dark cocoa powder , would recipe need to be chaned ? Like adding more sugar ?
I don't use dark cocoa powder and yes it would change the recipe but I haven't use it so not sure how much extra sugar you should use.
I made these for Christmas in 2018, and they were so good that my husband requested them instead of birthday cake for his December 2019 birthday. Still amazing! I forgot to add salt until they were already in the oven, so I sprinkled a tiny bit of course salt on top which turned out well. This cookies are becoming a tradition for our family!
So happy to hear that!! Thanks so much Sierra for coming back and letting me know =)
how is the cookie sheet "prepared"?
Hi Bonnie, I use cooking spray or parchment paper to prepare my baking sheet.
Gave this recipe a whirl today and they turned out awesome!!!! I will definitely add more Andes next time for even more chip texture and flavor. Thanks for the recipe!
So happy to hear that Kara! Thank you for letting me know!
I love these so much! Are the Andes mints supposed to be the package of andes baking chips or the original Andes mints candies? I used one package of the candy and it wasn't enough. Made me wonder if maybe you meant the baking chips? Thank you for this delicious recipe!
Hi Raeanna, sorry I was not clear but yes I used the baking chip! I will make sure to update that!
Idk why but mine are not coming out flat like yours more round
I'm sorry that happened for you Rosalie. I haven't had trouble with these cookies but if you do you could try chilling them. I don't for this recipe but it could help if they are going flat for you.
So I’m not entirely sure what I did, but my batch took longer than 10 mins. And they didn’t really expand and flatten like I was expecting... they taste great but idk what I did wrong.
I'm sorry that happened Andrea. You may have not done anything wrong, it could just be your oven cooks lower then mine. I looked over the reviews on Pinterest and most people said they baked in 8 minutes our less. I would just keep an eye on them and even press them down lightly before baking. Glad they tasted good though!
Is this white or brown sugar??
Hi Emily! Sorry for not making that clear, it is regular white sugar for this recipe. I hope you enjoy the cookies =)
Will these freeze for about a month? I'd like to make them for my son's wedding in October.
Hi Brenda,
For this recipe you can freeze the dough then bake later. I love to roll out each drop of dough then place them on a baking sheet to freeze. You can then place them in a freezer bag then add 1-2 minutes for baking. You can also freeze baked cookies. Bake according to the directions and allow them to cool. Place them in a freezer container or bag in a single layer. They should be good for up to 2 months.
I hope that helps and if you have anymore questions let me know.
Jennie, you're the best. I made these last night and my family loved them.
So happy to hear that!
I didn't bother rolling into balls, just clumped them on the cookie sheet so they don't look as pretty as yours but they taste divine! I also just used mint chocolate chips and, given how delicious they are, I cant imagine how great they must be with andes mints! Thanks for the lovely addition to my holiday cookie spread!!
So glad that you liked the recipe meg, and as long as they taste good who cares how they look 😉
The first batch was flat the 2nd batch I rolled the cookies into balls like peanut butter cookies on the sheet and they are perfect! They are delicious! Also want to grease the pan a bit so they don't stick! Great recipe! Thank You
Glad you enjoyed them Jamie and great tip!!
Thank you for sharing this recipe! I made these tonight and they are delicious! Didn't change anything in the recipe and they came out perfect! 🙂
So happy to hear that Leah!!
I followed the recipe exactly and they came out perfectly. SO happy I stumbled upon your page!
So happy to hear that!!
So when I made the dough was super liquidy like I couldn't roll it into a ball and I baked them for 14 minutes and they still weren't done. I followed the recipe, can you think of what I may have done wrong?
Hi Kelsea, sorry you are having issues with this recipe! Make sure your butter is just softened to room temperature and not more melted. Ovens can be pretty different and also so cooking time can vary. You could also try chilling the dough if you are having trouble with it getting into balls. I hope that helps!
These are delicious! My ten-going-on-30 year old daughter wanted to make cookies all by herself. I was a little worried about difficulty when she chose this recipe- but they were not difficult at all! I think either she got a little over-zealous with the mixing, or our baking soda was too old, because they weren't as fluffy as yours, but they are AWESOME! Thanks for the recipe!
So glad you and your daughter enjoyed them! =) These cookies are some of my favorite!
Noticed that it says to scoop only a teaspoon of dough for each cookie. Is that a typo?
It is! Thanks Amy! Sorry for that. About a tablespoon spoon or spoon full will work just like any other cookie recipe, not a teaspoon, sorry!!
Hi Jennie! How many cookies does this recipe yield? Thanks so much 🙂
This recipe should make 2 dozen cookies. Depending on the size you make them. Hope you enjoy them Elissa!
Looks like a great recipe, but I don't see the flour listed.
Thank you so much Monica! Can't believe I over looked that. I updated the recipe. I hope you enjoy these cookies!