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.
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 his 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 =)
THE DIARY OF A REAL HOUSEWIFE TV
I love when I go to a resturant and they leave you and Andes, way better then just a basic mint. Eating one of these Mint Chocolate Andes Cookies is basic the same thing right? Which means I’ll be having one after each dinner.
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- Sugar 1 1/2 cup
- Butter softened, 1 cup
- Eggs 2
- Vanilla extract 2 tsp
- Flour 2 cups
- Cocoa powder 2/3 cup
- Salt 1/4 tsp
- Baking soda 3/4 tsp
- Andes mint pieces 1 package
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Preheat oven to 350 degress F.
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Add sugar, butter, eggs, and vanilla to a stand mixer (or in a large bowl with a hand mixer) and beat until fluffy.
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In a seperate bowl whisk together flour, cocoa, salt, and baking soda. Combine this with your butter mix. Fold in andes min pieces.
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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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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!
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!
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!!
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!
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!
I followed the recipe exactly and they came out perfectly. SO happy I stumbled upon your page!
So happy to hear that!!
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!!
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!!
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 😉
Jennie, you’re the best. I made these last night and my family loved them.
So happy to hear that!
Will these freeze for about a month? I’d like to make them for my son’s wedding in October.
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 =)
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.