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Mint Chocolate Chip Andes Cookie on a cutting board under green napkin

Mint Chocolate Chip Andes Cookie

Jennie Duncan
These Mint Andes Cookies are made with my favorite seasonal candy! I love the flavors and these cookies.
Prep Time 15 mins
Cook Time 11 mins
Chilling & Cooling 1 hr 4 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 20 cookies
Calories 170 kcal


  • ½ cup Butter (softened)
  • ½ cup Brown sugar
  • ½ cup Sugar
  • 1 large Egg (room temperature)
  • teaspoon peppermint extract (or to taste)
  • 1 ¾ cup All-purpose flour
  • ½ teaspoon Baking soda
  • ¾ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Andes mint baking chips


  • Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and peppermint extract.
  • In a separate bowl shift together flour, baking soda, baking powder, and salt. Slowly mix this add this to your mixture until combined. Fold in Andes mint baking chips. Allow to chill for 1 hour in the fridge.
  • Preheat oven to 350 degrees and prepare a baking sheet with non stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp).
  • Bake for 9-11  minutes and allow to cool on a wire rack for 3-4 minutes.


Calories: 170kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 138mgPotassium: 38mgFiber: 1gSugar: 16gVitamin A: 177IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword Mint Chocolate Chip Andes Cookie
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