Get ready for your new favorite holiday cookie! These Andes Mint Chocolate Cookies combine rich, fudgy chocolate with cool mint in every bite. These legit taste like an Andes mint in cookie form 😋 no peppermint extract needed!
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Growing up in the Midwest, nothing said "fancy dinner out" quite like those little green Andes mints that came with the check. My sister and I would get so excited when we spotted that signature green wrapper!
These Andes Mint Chocolate Cookies capture that same nostalgic flavor in the most delicious way.
If you love that classic mint-chocolate combination as much as I do, you need to try my fudgy mint brownies and creamy peppermint cheesecake (no-bake!) too!
There's just something magical about mint and chocolate together, especially during the holiday season!
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Why You'll Love This Recipe
- The perfect balance of chocolate and mint (think best thin mint cookie ever)!
- Quick to make with basic pantry ingredients + Andes mint candies.
- Soft and chewy texture that'll make you reach for just one more 😉.
- Talking to someone with bad breath at a holiday party? These cookies will save the night!
- Easy to customize for both mint lovers and mint skeptics.
Recipe Ingredients
You'll need the following ingredients to make these tasty chocolate mint cookies:
Ingredient Notes:
- Cocoa powder: I recommend using Dutch-processed cocoa powder (I buy a big bag of it at Costco).
- Baking soda: Helps the cookies spread just right. Test to make sure it's fresh and active by mixing a little bit with some vinegar. If it fizzes, it's ready to use! If it doesn't do anything, grab a new box!
- Andes mints: You'll need about 28 whole mints. Chop them into small pieces - most (about 22) will be mixed into the cookie dough, while the rest will be used to top off the cookies. They're hard to find, but you can also buy Andes baking chips - they're already small pieces so you don't need to chop them up!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Not everyone loves Andes mints, and that's okay! Here's what you can do:
- Split the dough in half - add mints to one portion and chocolate chips to the other.
- Try other mint chocolates like Ghirardelli squares or York peppermint patties.
- Not a fan of mint at all? Use chocolate chips for double chocolate cookies, or mix in your other favorite candies!
Let us know in the comments below if you try any other variations or substitutions!
How to Make Chocolate Mint Cookies
Quick Recipe Video
Step-by-Step Instructions
Wet Ingredients
In a large bowl, cream the softened butter and both sugars until light and fluffy. Mix in the egg until well combined.
Add Dry Ingredients
Stir the flour, cocoa powder, baking soda, and salt into the wet ingredients just until the dry streaks disappear.
Add Andes Mints
Using a spatula, gently fold ⅔ cup of the chopped Andes mints into the chocolate cookie dough.
Scoop & Bake
Scoop the cookie dough and roll it into smooth balls. Dip the tops in extra chopped mints, then bake at 350°F for 8-11 minutes. The edges should be set but the centers are still slightly underbaked.
Expert Baking Tips
- Want to make these again and again? Chop a bunch of Andes mints and store the extras to use the next time you make them!
- Use a cookie scoop for even sizing. I like to use a 3 tablespoon scoop!
- Watch carefully - slightly underbaked = perfectly soft cookies. When you remove cookies from the oven, they'll continue to bake for a bit on the hot sheet.
- For perfectly round cookies, place a larger round object (like a biscuit cutter) over the cookie and scoot it around right after removing it from the oven!
Common Questions
Yes! The unbaked cookie dough balls and baked cookies both freeze well. See the Storage details below for more info!
It could be that your butter was too warm - it should be room temperature but still slightly firm.
This is usually from over-measuring the flour. I always recommend weighing ingredients in grams using a food scale!
Try our double chocolate cookie variation in the Substitutions section above, or browse through these delicious cookie recipes!
Storage
Room Temperature
These chocolate mint cookies can be stored in an airtight container on the counter for up to 5 days.
Freezing Instructions
Freeze the baked cookies in a freezer-safe container for up to 2 months. Take them out to thaw at room temperature when ready to enjoy.
Make-Ahead Instructions
The cookie dough can be made ahead and frozen to enjoy freshly baked cookies whenever your craving hits (I do this with my chocolate chip cookies all the time)!
I recommend scooping the dough into balls and then letting them chill in the refrigerator for about an hour before transferring to a freezer-safe bag.
When you're ready to bake them, just preheat your oven to 350°F, place them on a parchment-lined cookie sheet, and bake! They may take a tiny bit longer to bake since the dough is frozen.
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Thank you!
-Kayla
📖 Recipe
Chewy Andes Mint Chocolate Cookies
Equipment
- Baking sheet (light metal recommended) lined with parchment paper
- Mixing bowls
- Measuring spoons
- Electric hand mixer or stand mixer with paddle recommended
- Spatula
- Wire cooling rack
Ingredients
- 12 tablespoons (168 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar packed
- 1 large egg room temperature
- 1½ cups (187.5 g) all-purpose flour
- ½ cup (43 g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (100 g) chopped Andes mints about 22 whole mints; plus extra for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugars until light and fluffy. Mix in the egg.
- Add the flour, cocoa powder, baking soda, and salt to the wet ingredients. Stir just until the dry streaks disappear.
- Fold the chopped Andes mints into the chocolate cookie dough until evenly distributed.
- Scoop and roll the cookie dough into smooth balls (about 3 tablespoons per cookie).
- Dip the tops in extra chopped mints and then place them on the prepared baking sheet about 2 inches apart.
- Bake on the oven's middle rack until the edges are set but centers are slightly underbaked (about 8-11 minutes).
- Let the cookies cool on the pan for about 5 minutes, then transfer to a cooling rack.
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These cookies are so delicious and have just the right amount of mint. Thanks for the recipe!
Thanks so much, Ana!!