Bursting with mint chocolate chunks and chocolate chips, these fudgy Andes Mint cookies are dense, chewy, and decadent chocolate cookies! These are easy enough for everyday baking, and they make a wonderful addition to Christmas cookie platters during the holidays.
If you love the combination of mint and chocolate as much as I do, try my chocolate peppermint cookies made with Andes Peppermint Crunch next! You might also like these mint chocolate brownies.
I’ve taken my soft and chewy double chocolate chip cookies and loaded them up with Andes Mints! Andes Chocolate Mints are thin, rectangular candies with crème de menthe sandwiched between two chocolate layers. For baking, I love to grab a bag of baking chips, but if you can’t find them, you can easily chop the minibars. Combined with my easy chocolate cookie dough, the result is seriously ooey-gooey Andes Mint cookies bursting with mint chocolate chunks and chocolate chips.
Andes Mint candies hold a special place in my heart and always remind me of Christmas. We would get them in our stockings as kids, and the mints, and now these Andes Mint cookies have become synonymous with the holiday ever since!
Reasons You’ll Love These Andes Mint Cookies
- Fudgy mint chocolate in every bite. If you love Andes Mints, or mint chocolate in general, you’re going to love the way the flavors shine in these cookies!
- No chilling required. This chocolate cookies recipe goes from the bowl to the baking sheet, and into the oven in minutes! You can make the cookie dough in advance, if you’d like, but otherwise chilling isn’t necessary.
- A cookie for all occasions. Andes Mint cookies make a festive addition to a Christmas cookie tray. Or any other holiday for that matter. I love adding them to our annual Christmas cookie dessert board.
Ingredient Notes
You’ll need a few baking staples to make the chocolate cookie base, which then gets loaded with Andes Mint candies! Below are some quick notes on the important ingredients, and you’ll find the full list, along with measurements, in the printable recipe card after the post.
- Sugars – You’ll need both light brown sugar as well as granulated sugar. Similar to chewy chocolate chip cookies, the combination of white and brown sugar gives these cookies just the right amount of moisture and chew.
- Cocoa Powder – My go-to for these cookies is Hershey’s Special Dark Cocoa Powder. It’s super fudgy and really gives the dough a dark cocoa kick. You’ll want to use natural cocoa powder, since these cookies use baking soda as leavening. You can learn more about the different types of cocoa powder.
- Chocolate Chips – I usually make these cookies with semisweet chocolate chips or dark chocolate chips. Use any kind of chocolate you’d like!
- Andes Crème De Menthe Baking Chips – Our star ingredient. This is the pre-chopped version offered by Andes, which you’ll find in most grocery stores. If you can’t find the baking chips, you can use regular Andes Mints and just unwrap and chop them up yourself.
Can I Substitute Andes Mints?
I highly recommend using the original Andes Creme de Menthe candies or baking chips for these cookies! They really won’t be Andes Mint cookies without them. However, if these mints aren’t available, you can still make delicious chocolate mint cookies with the following alternatives:
- Andes Peppermint Crunch
- After Eights
- Mint chocolate bars from Lindt
- Green mint baking chips (i.e., Guittard)
- Hershey’s Peppermint Kisses
How to Make Andes Mint Cookies
These easy Andes cookies come together quickly without chilling or rolling. You simply drop the cookie dough onto the baking sheet! With your oven preheating to 350ºF, get started on your Andes mint cookie dough:
- Cream the butter and sugars. Melt the butter in the microwave, then cream it together with both the brown and granulated sugars. After the mixture is well combined, beat in the eggs and vanilla.
- Combine the ingredients. Mix the dry ingredients in a separate bowl, then gradually add them to the wet ingredients, mixing until the cookie dough begins to form. Next, you’ll stir in the Andes mints along with the chocolate chips. At this point, I usually sneak a few leftover Andes mints for myself, but that part is optional.
- Portion the cookie dough. Use a large cookie scoop to portion the chocolate mint cookie dough onto a baking sheet lined with parchment paper.
- Bake. Bake the cookies for 10 to 13 minutes at 350ºF. For the best, chewy chocolate chunk cookies, make sure to take them out when the center is still a little underbaked! I like to top my cookies with a whole Andes mint just after they’re out of the oven (did I mention I’m obsessed?). Then, leave the cookies to cool off on the baking sheet for a while before moving them to a wire rack.
Julianne’s Tip for Picture-Perfect Cookies
If you’re adding an Andes mint to the tops of your cookies, it’s better to do so after you bake them. I’ve tried adding them before as well as after, and the mints that go into the oven tend to melt and spill all over the cookies (see the photo below). They’re still irresistible, mind you, just not as pretty!
Make the Chocolate Cookie Dough in Advance
Yes! The chocolate mint cookie dough can be made up to 1-2 days ahead.
- Chill the dough until it’s time to bake. Once the dough is mixed, store it airtight in a container or zip-top bag and pop it into the fridge for 1-2 days until you’re ready to bake it.
- Freeze the cookie dough for later. You can also freeze the unbaked cookie dough for up to 2 months. I find that this is easiest to do after you’ve portioned the dough into balls. Simply pre-freeze the dough balls on a cookie sheet and then store them airtight. Whenever you’re ready to bake some cookies, thaw the dough balls in the fridge and then bake them in the oven as usual.
How to Store Andes Chocolate Cookies
- Store airtight. Once they’re completely cooled, these Andes mint cookies can be stored airtight at room temperature for up to 1 week. Otherwise, if you live in a particularly warm location, you may want to store them in the fridge.
- Freeze the baked cookies. You can freeze your Andes chocolate mint cookies in an airtight freezer bag or container for 1 to 2 months. Thaw the cookies at room temperature and enjoy!
More Christmas Cookie Recipes
Andes Mint Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 11-13 minutes
- Total Time: 0 hours
- Yield: 20 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
This easy Andes Mint cookies recipe makes fudgy, decadent double chocolate cookies filled with Andes Crème de Menthe candy and melty chocolate chips. No chilling or rolling needed!
Ingredients
- 1 cup (226g) melted butter
- 1 cup (220g) packed light brown sugar
- 1/2 cup (95g) granulated sugar
- 2 large egg
- 3 teaspoons (15 ml) pure vanilla extract
- 1 1/2 cups (210g) all-purpose flour
- 1 cup (80g) Hershey’s Special Dark Cocoa Powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (135g) semi-sweet chocolate chips
- 1 cup Andes Crème De Menthe Baking Chips
- 20 Andes Mints for toppings (optional)
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
- Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow it to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to the dough, mixing on low speed until the dough starts to form. As the dough thickens, add the chocolate chips and Andes mints. Beat until incorporated.
- Scoop the dough using a large cookie scoop and place on the baking sheet, 2 inches apart. Bake for 10-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. If desired, place an unwrapped Andes Mint on top of the hot cookies, Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
- Recipe adapted from my Double Chocolate Cookies.
- Andes Mints vs. Andes Baking Chips: Andes makes pre-chopped baking chips that are sold in the baking aisle at most grocery stores, especially during the holidays. However, if you can’t find them, you can use regular Andes Mints and simply chop them up into small pieces with a sharp knife.
- I topped my cookies with a whole Andes mint. It’s best to do this when they are hot and fresh from the oven. I tried adding one before baking, but the mint spilled open on top of the cookie and the end result wasn’t as pretty.
Nutrition
- Serving Size: 1 cookie
- Calories: 276
- Sugar: 19.8 g
- Sodium: 193 mg
- Fat: 16.2 g
- Carbohydrates: 31.9 g
- Fiber: 3.2 g
- Protein: 4 g
- Cholesterol: 43.1 mg
Omg delicious! One of 3 new cookie recipes I tried in December. A definite keeper.
That’s wonderful!! Thank you so much Karen!!