Andes Mint Cookies

I absolutely love how easy this decadent Andes Mint Cookies recipe is to make. It takes 15 to 18 minutes—perfect for when I’m craving something chocolatey and minty but don’t want to spend hours in the kitchen. The chewy texture and the way the mint chips burst with flavor are just irresistible.

To make it extra special, I like to serve them with a glass of cold milk. It’s my go-to dessert when I want to impress without any stress.

Recipe Ingredients

• Nonstick cooking spray
• 2 1/2 cups all-purpose flour
• 3/4 cup natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 sticks (1 cup) plus 2 tablespoons butter, softened
• 1 cup granulated sugar
• 1 cup lightly packed light brown sugar
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup chocolate chips
• 1 cup mint chips (or chopped Andes Chocolate Mints)

How To Make Andes Mint Cookies

1. Preheat Your Oven: Set your oven to 350°F and let it warm up while you lightly grease a baking sheet with some cooking spray.
2. Sift Together: In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set this aside for now.
3. Cream Together: Using a hand or stand mixer, beat the butter and both sugars until they’re light and fluffy, almost like whipped cream.
4. Add the Eggs: Mix in the eggs, vanilla extract, and peppermint extract until everything is nicely combined.
5. Gradually Add the Dry Mix: Pour the dry ingredients into the butter mixture and mix until just combined. Be careful not to overmix!
6. Stir In the Chips: Fold in those delicious chocolate chips and mint chips until they’re evenly spread throughout the dough.
7. Roll the Dough: Scoop the dough into 1 1/2-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently press each ball down with your fingers to about 1 inch thick.
8. Bake: Pop the baking sheet into the oven and bake for 15 to 18 minutes, or until the cookies are set and not shiny on top.
9. Let Cool: Allow the cookies to cool on a wire rack before serving.

Recipe Tips

• Dough Chilling: Chill the dough for at least 24 hours to allow the mint flavor to meld with the chocolate. This step enhances the cookie’s aroma and texture.
• Chocolate Quality: Use high-quality Andes mints for the best flavor. Crush them finely to ensure even distribution throughout the dough.
• Bake Time: Bake for exactly 10-12 minutes. Overbaking can make the cookies too crisp and lose their chewy center.
• Cooling Process: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking and helps retain their shape.
• Storage Tip: Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months for longer freshness.

Recipe FAQs and Variations

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Andes Mint Cookies

Recipe by Mohamed ShiliCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

140

kcal

I absolutely love how easy this decadent Andes Mint Cookies recipe is to make. It takes 15 to 18 minutes—perfect for when I’m craving something chocolatey and minty but don’t want to spend hours in the kitchen. The chewy texture and the way the mint chips burst with flavor are just irresistible. To make it extra special, I like to serve them with a glass of cold milk. It’s my go-to dessert when I want to impress without any stress.

Ingredients

• Nonstick cooking spray
  

• 2 1/2 cups all-purpose flour
  

• 3/4 cup natural cocoa powder
  

• 1 teaspoon baking soda
  

• 1/2 teaspoon kosher salt
  

• 2 sticks (1 cup) plus 2 tablespoons butter, softened
  

• 1 cup granulated sugar
  

• 1 cup lightly packed light brown sugar
  

• 2 extra-large eggs
  

• 1 teaspoon pure vanilla extract
  

• 1 teaspoon peppermint extract
  

• 1 cup chocolate chips
  

• 1 cup mint chips (or chopped Andes Chocolate Mints)
  

Directions

• Preheat Your Oven: Set your oven to 350°F and let it warm up while you lightly grease a baking sheet with some cooking spray.
  
• Sift Together: In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set this aside for now.
  
• Cream Together: Using a hand or stand mixer, beat the butter and both sugars until they’re light and fluffy, almost like whipped cream.
  
• Add the Eggs: Mix in the eggs, vanilla extract, and peppermint extract until everything is nicely combined.
  
• Gradually Add the Dry Mix: Pour the dry ingredients into the butter mixture and mix until just combined. Be careful not to overmix!
  
• Stir In the Chips: Fold in those delicious chocolate chips and mint chips until they’re evenly spread throughout the dough.
  
• Roll the Dough: Scoop the dough into 1 1/2-inch balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently press each ball down with your fingers to about 1 inch thick.
  
• Bake: Pop the baking sheet into the oven and bake for 15 to 18 minutes, or until the cookies are set and not shiny on top.
  
• Let Cool: Allow the cookies to cool on a wire rack before serving.