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Andes Mint Cookies Recipe

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4.1 from 82 reviews

Delight in these decadent Andes Mint Cookies, combining rich cocoa-flavored dough loaded with chocolate chips and chopped Andes Mints for a perfect balance of sweetness and minty freshness. These cookies have a soft, chewy texture enhanced by a crisp exterior and a delightful mint topping that melts slightly for a gorgeous finish.

  • Total Time: 42 minutes
  • Yield: 48 cookies

Ingredients

Wet Ingredients

  • 1 cup butter (softened)
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs (at room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup chocolate chips
  • 1 1/2 cups chopped Andes Mints (about 56 Andes Mints)
  • 1/2 cup chopped Andes Mints (for topping, about 28 Andes Mints)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) to ensure it reaches the right temperature while you prepare the dough.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is well combined and smooth, about 1-2 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract into the creamed mixture until light and fluffy, approximately 1-2 minutes.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated and a dough forms.
  5. Stir in Chocolate Chips and Mints: Fold in the chocolate chips and 1 1/2 cups of the chopped Andes Mints evenly throughout the dough.
  6. Shape Cookies: Scoop heaping tablespoons (1 to 1 1/2 tablespoons) of dough and roll into balls. Place them about 2 inches apart on an ungreased or parchment-lined baking sheet to allow room for spreading.
  7. Bake Cookies: Bake in the preheated oven for 9 minutes until the edges are set but the centers are still soft.
  8. Add Mint Topping and Cool: Remove cookies from the oven and gently sprinkle the remaining 1/2 cup chopped Andes Mints on top of each cookie. Let the cookies cool on the baking sheet to allow the mints to soften slightly and set.

Notes

  • For best texture, use room temperature eggs to help with mixing and achieving a fluffy batter.
  • You can substitute Andes Mints with similar mint-chocolate candies if unavailable, but the flavor profile may change.
  • Chilling the dough for 30 minutes before baking can help prevent excess spreading if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/andes-mint-cookies-recipe/