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My fudgy Andes Mint Cookies always remind me of Christmas! These moist and decadent chocolate mint cookies are a festive holiday treat, filled with plenty of mint chocolate chunks and semisweet chocolate chips.
Andes mints hold a special place in my heart, and always remind me of Christmas. We would get them in our stockings as kids, and Andes thin mints have become synonymous with the holiday ever since.
So, today I’ve taken my soft and chewy Double Chocolate Cookies and loaded them up with my favorite minty holiday candy. The result is some seriously ooey-gooey chocolate cookies bursting with minty flavor and tons of chocolate chunks.
These cookies make a festive addition to a Christmas cookie tray. Or any other holiday for that matter. Try them with a Christmas Charcuterie Dessert Board!
What Is an Andes Mint?
Andes Crème de Menthe candies are small, thin, and rectangular, consisting of a minty layer sandwiched between two chocolate layers. You’ll find them wrapped in green foil, and they come in boxes that are available in the candy aisle of most grocery stores.
I highly recommend using real Andes mints for these chocolate cookies! They really won’t be the same without them. For baking, I love to grab a bag of baking chips, but if you can’t find them you can easily chop the minibars.
- Sugars – You’ll need both light brown sugar as well as granulated sugar. The combination 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.
- Chocolate Chips – You can use semisweet chocolate chips or dark chocolate chips.
- Andes Crème De Menthe Baking Chips – Our star ingredient. This is the pre-chopped version offered by Andes, that 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.
With your oven preheating to 350ºF, let’s get started on this 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 together 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.
Yes! The chocolate mint cookie dough can be made up to 1-2 days ahead. Once the dough is mixed, store it airtight in a container or ziptop bag and pop it into the fridge until you’re ready to bake it.
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.
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!
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.
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!
Fudgy and decadent Andes Mint Cookies are a festive treat, filled with plenty of mint chocolate candy and chocolate chips. Make these chocolate mint cookies for your next Christmas or holiday cookie plate!
- 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)
- 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.
- 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.
- Category: Cookies
- Method: Oven
- Cuisine: American