These soft and chewy Andes Mint Chocolate Cookies are a perfect balance of rich chocolate and refreshing mint! Start with a soft homemade cookie dough flavored with real chocolate, then bake them to perfection. Finish them off with a gooey, melted Andes Mint candy for a decadent holiday treat!
Of all the chocolate mint cookies these Andes mint cookies are the BEST!
Once they come out of the oven, you simply place an Andes Mint on top of the cookies. The warmth melts the mint and turns it into a magical, drippy frosting…YUM is all I can say. Perfect for any mint chocolate lover!
This recipe was originally inspired by a recipe out of an America’s Test Kitchen magazine for Chocolate-Mint Cookies. We simplified the process for a quicker, simpler treat.
If you like delicious cookie recipes, any time of year or during the Christmas season, be sure to try these Ultimate Peanut Butter Cookies, or these Candy Bar Cookies, or these super soft bakery-style sugar cookies, or this White Chocolate Macadamia Nut Cookies Recipe.
This cookie is the perfect balance of sweet, mint, and soft and chewy! Close to the perfect cookie!
⭐⭐⭐⭐⭐ - Shelli
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Ingredients for Andes mint chocolate cookies
- Butter: I use salted, but unsalted butter is fine too.
- Brown sugar: Light is best for this recipe.
- Water: Helps the butter and sugar form a carmely base.
- Chocolate Chips: Semi-sweet chocolate chips or dark chocolate chips pair the best with the minty flavor. No cocoa powder in these.
- Flour: All-purpose flour measured with a light hand.
- Baking Soda: Just a bit to help the cookies rise.
- Salt: Brings out the chocolate flavor in the cookies.
- Eggs: Large eggs are best.
- Andes Creme De Menthe Mints: The KEY ingredient to amazing mint flavor and ooey-gooey deliciousness. They are thin layers of milk chocolate sandwiching a peppermint interior. In our grocery store these can be found in the candy aisle.
Helpful kitchen tools
How to make Andes mint chocolate cookies
Making the dough
Before beginning whisk the flour together with the other dry ingredients in a separate medium bowl.
Combine the butter, sugar, and water in a microwavable bowl. Two to three minutes in the microwave should melt the butter and leave you with a beautiful golden mixture reminiscent of caramel.
Next add the chocolate chips into the warm sugar mixture and mix until the chocolate has melted. This is the base of your cookie dough. Allow to cool for 10 minutes.
Once cool, add the chocolate mixture and eggs to a large bowl.
Beat on medium-speed for about two minutes using a stand mixer or hand beaters.
When the chocolate mixture is smooth and glossy, add about half the dry ingredients, allowing it to mix well, and then repeat with the remaining flour mixture.
You should have sticky, fudgy dough packed with chocolate flavor.
Baking
Scoop heaping tablespoons onto a prepared baking sheet lined with parchment paper. Before baking, refrigerate the dough balls for about 45 minutes.
Bake mint chocolate cookies at 350°F for 7-8 minutes. As soon as they come out of the oven, top with Andes candies.
Spreading the mint
Wait 3-5 minutes for the Andes mint pieces to melt.
Spread the melty mint over the top of each cookie with an offset spatula or the back of a spoon. Just TRY to resist eating one. Remove from cookie sheet and cool to room temperature on a wire rack.
For a crowd
These chocolate andes mint cookies are a huge hit at any party or to serve to a group. Just double the recipe to make more. If you want to make them in advance, see the freezer tips in the Questions and Answers section.
FAQs
These cookies are best eaten within 1-2 days for ultimate freshness. Be sure to store in an airtight container to keep them from drying out.
Once the cookie dough batter is made and scooped, just put the dough into the freezer for a few hours. Once frozen solid, store in a plastic freezer bag. I also freeze the Andes Mints in a small zipper bag next to the cookies. Next time you’re craving a minty chocolate treat, pop a few out of the freezer and bake straight from frozen at 350°F. It may take an additional 1-2 minutes to bake, but in no time you have fresh, gooey cookies calling your name!
Although I’m a fan of these cookies all year round, they are a real winner during the Christmas season. They are easy to make, yet are always a hit on a cookie tray, at potlucks, Christmas parties, and cookie exchanges.
More dessert recipes
- The Perfect Chocolate Bundt Cake, Every Single Time - A classic, moist bundt cake that is perfect for almost any occasion.
- The Ultimate Chocolate Chip Cookies - Soft, chewy chocolate cookies with rich brown butter flavor.
- White Chocolate Raspberry Cheesecake - Smooth and creamy white chocolate cheesecake swirled with tart raspberry sauce, all baked on an Oreo crust.
- Festive Christmas Bundt Cake- Another dessert we love to serve at Christmas time. It's quick, easy, and great for serving to a crowd.
Tips and tricks
- Add the flour in two additions instead of all at once. This helps the dough pull together without over developing the gluten and making the dough tough. For a soft, tender dough, mix until it is just combined after each addition of flour.
- Don’t know the size of your cookie scoop? Just fill a tablespoon with water and count how many tablespoons the scoop holds. My favorite size scoop is this one.
- Don’t skip the refrigeration. Getting the dough cold before baking prevents the cookies from spreading paper thin in the oven.
- Make sure not to overbake. The key to moist, soft cookies is to bake until just finished. The cookies are done when they are just dry to the touch.
- This one is purely for looks - to keep hints of the pretty green on top, don’t overswirl the melted mint.
Recipe
Andes Mint Cookies
Equipment
- stand mixer or hand beater
Ingredients
- 12 tablespoon butter softened
- 1 ½ cups brown sugar packed
- 2 tablespoon water
- 2 cups (12 ounces) chocolate chips dark or semisweet
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 45 Andes Mints
Instructions
- Combine butter, sugar, and water in a microwavable bowl. Microwave on high for 2-3 minutes, stirring occasionally, until the butter is melted. Add the chocolate chips and stir until chocolate is melted. Mixture will still be grainy, but should not have lumps. Allow to cool for 10 minutes.12 tablespoon butter, 1 ½ cups brown sugar, 2 tablespoon water, 2 cups (12 ounces) chocolate chips
- Whisk flour, baking soda, and salt in a separate bowl. Set aside.2 ½ cups all-purpose flour, 1 ¼ teaspoon baking soda, ½ teaspoon salt
- Using a stand mixer or hand beaters, add eggs to the cooled chocolate mixture. Beat on medium-high speed until smooth and glossy, about 2 minutes. Reduce the speed to low and add half of the flour mixture, mixing until just combined. Add remaining flour and mix again until just combined.2 large eggs
- Scoop heaping tablespoons of dough onto a cookie sheet lined with parchment paper. Refrigerate scoops for 45 minutes. For the sake of refrigerator space, all scoops can be refrigerated on one sheet and then placed on separate sheets for baking.
- Preheat oven to 350°F. Space cookies 2 inches apart on a cookie sheet lined with parchment paper. Bake for 7-8 minutes, rotating sheets halfway through baking. Cookies should be just dry to the touch when done.
- Immediately place one Andes Mint on each cookie. Allow to sit for 3-5 minutes until melty. Spread mint over top of cookies and allow to cool on wire rack.45 Andes Mints
Notes
- Add the flour in two additions instead of all at once. This helps the dough pull together without overdeveloping the gluten and making the dough tough. For a soft, tender dough mix until it is just combined after each addition of flour.
- Don’t know the size of your cookie scoop? Just fill a tablespoon with water and count how many tablespoons the scoop holds.
- Don’t skip the refrigerating. Getting the dough cold before baking prevents the cookies from spreading paper thin in the oven.
- Make sure not to overbake. The key to moist, soft cookies is to bake until just finished. The cookies are done when they are just dry to the touch.
- This one is purely for looks - to keep hints of the pretty green on top, don’t overswirl the melted mint.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Shelli says
This cookie is the perfect balance of sweet, mint, and soft and chewy! Close to the perfect cookie! We also tried breaking the Andes mints in half because we were running out. Even a half an Andes made for a wonderful cookie!!
Danielle says
So glad to hear you enjoyed it! Chocolate and mint is an all-time favorite combination around here!
Michelle says
Great cookies! I had to eat one as soon as the mint was melted 😋. Definitely follow the refrigeration instructions and don’t overbake.
Misty says
The melty mint is the best part! Glad you enjoyed them 😀