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 Andes Cookies
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 =)
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.
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These chocolate cookies with Andes Mints are mouthwatering. Nothing better than a Mint Chocolate Cookie
- 1 1/2 cups Sugar
- 1 cup Butter softened
- 2 Eggs
- 2 teaspoons Vanilla extract
- 2 cups Flour
- 2/3 cup Cocoa powder
- 1/4 teaspoon Salt
- 3/4 teaspoon Baking soda
- 10 oz Andes mint baking chips
- Preheat oven to 350 degress F.
- 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 seperate bowl whisk together flour, cocoa, salt, and baking soda. Combine this with your butter mix. Fold in andes min pieces.
- Add a ball of dough onto a prepares baking sheet and bake for 8-10 minutes. Allow to cool on pan for 5 minutes.
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Jennie says
at 3:48 pmSo happy to hear that Kara! Thank you for letting me know!
Kara says
at 11:02 pmGave 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!
Jennie says
at 3:25 pmHi Raeanna, sorry I was not clear but yes I used the baking chip! I will make sure to update that!
Raeanna says
at 1:26 pmI 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!
Jennie says
at 7:39 pmI’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.
Rosalie says
at 5:28 pmIdk why but mine are not coming out flat like yours more round
Jennie says
at 1:27 pmI’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!
Andrea says
at 11:56 amSo 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.
Jennie says
at 4:28 pmHi 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 says
at 4:20 pmHi Emily! Sorry for not making that clear, it is regular white sugar for this recipe. I hope you enjoy the cookies =)
Emily says
at 7:34 pmIs this white or brown sugar??
Brenda Beall says
at 12:06 pmWill these freeze for about a month? I’d like to make them for my son’s wedding in October.