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Home » Recipes » Baked Goods

August 9, 2023

Double Chocolate Andes Mint Cookies

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A stack of mint chocolate chip cookies with chocoalte chips, mints, and a green towel this Recipe
Jump to Recipe Print Recipe

Double Chocolate Andes Mint Cookies are rich, chocolaty, and full of mint flavor. They're a family favorite year-round!


An upclose overhead shot of a stack of andes mint chocolate chip cookies

This recipe was originally published July 5, 2021. It was updated with new recipe information on August 9, 2023.

Table of contents

  • This Chocolate Peppermint Cookie Recipe Is...
  • Ingredients
  • Substitutions
  • How to Make Andes Mint Cookies
  • Recipe Pro-Tips
  • Recipe FAQs
  • Storage Directions
  • Tools Needed to Make This Recipe
  • More Cookie Recipes

If you like chocolate mint, you'll love these Andes peppermint chocolate cookies! They're easy to make, buttery, and abounding in cool and rich chocolate mint flavor.

Though you may think of making these cookies for Christmas, they're a tasty treat any time of year. There is simply never a bad time to whip up this mint cookie recipe.

This Chocolate Peppermint Cookie Recipe Is...

  • Rich
  • Fudgy
  • Buttery
  • Minty

If you love the mint chocolate combo, these cookies are for you!

All the ingredients for andes chocolate mind cookies: andes mints, flour, sugar, cocoa, baking soda and salt, butter, pure peppermint extract, eggs, and chocolate chips

Ingredients

  • All-purpose flour
  • Granulated sugar
  • Unsalted butter
  • Cocoa powder - or natural cocoa powder; Dutch cocoa powder doesn't work for this recipe
  • Chocolate chips
  • Andes mints - broken or chopped into small pieces so we can stir them into the batter
  • Vanilla extract
  • Peppermint extract - ideally pure peppermint extract
  • Large eggs
  • Salt
  • Baking soda

Substitutions

  • Chocolate chips & mints - if you only have mints or chocolate chips on hand, you can use all of just one. You will want 2 cups total of either chips or Andes mints (broken up into small pieces) for this recipe. You can also use Andes creme de menthe baking chips as a substitute.
  • Flour - a 1:1 mixture of all-purpose flour and whole wheat flour can substitute for the all-purpose flour. The mint cookies will be heartier, but still as rich and fudgy.
An up-close shot of the andes mint cookies on a wire cooling rack

How to Make Andes Mint Cookies

Step 1: Preheat the oven and line a baking sheet with parchment paper or silicone baking mats.

Step 2: In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugar until creamy.

Granulated sugar and butter in a mixing bowl
A mixing bowl of creamed butter and sugar and two large eggs

Step 3: Add the vanilla extract, peppermint extract, and eggs to the butter mixture. Mix in until combined.

A mixing bowl of creamed butter and sugar and two large eggs

Step 4: In a medium-sized mixing bowl, combine the flour, cocoa powder, salt, and baking soda until combined.

Step 5: Add the flour and cocoa mixture to the butter mixture and mix until no streaks of flour remain.

A mixing bowl full of creamed butter and cocoa flour mixture
A mixing bowl of mint chocolate cookie batter

Step 6: Gently stir in the chocolate chips and half of the Andes mint pieces until combined.

An up-close overhead shot of mint chocolate cookie better with chocolate chips and chopped up andes mints

Step 7: Scoop the cookie batter onto the prepared baking sheets in scant 2-tablespoon scoops. Gently press 2-3 Andes mint pieces onto the top of each of the cookie scoops.

A baking sheet of mint chocolate chip cookies with cut up andes mints on top

Step 8: Bake the cookies until they have spread out, have an even texture throughout, and have a lightly glossy sheen.

An up-close angled shot of baked andes mint chocolate cookies

Step 9: Let the cookies cool on the cookie sheet for 5 minutes. Move the cookies to a wire cooling rack and cool until at room temperature. Enjoy!

An overhead shot of mint chocolate chip cookies on a cooling rack next to a dish towels

Recipe Pro-Tips

  • Room temperature butter - room temperature, or softened butter, works best for this recipe. I recommend leaving it out at room temperature for 1-2 hours before making the cookies. Alternatively, you can also soften the butter in the microwave at 10-20% heat for 15-20 second intervals until softened. The butter is adequately softened when you can gently, yet firmly, press the butter and leave an indent with your finger.
  • For best results, weigh the flour - the most accurate and consistent way to measure flour is by weighing it. The amount of flour in your recipe can drastically affect your end result (and don't worry, you don't have to worry about measuring any other ingredients). Kitchen scales run only about $10 on Amazon. If you don't have one, I recommend grabbing one. It's a baking game changer!
  • Andes mints - you'll need to break or chop the mints into small pieces for this recipe. I recommend about 6-8 pieces for each mint. Mix only half of the mints into the batter. The rest of the mints will be placed on to the scoops of cookie batter before baking.
A side angled shot of mint chocolate chip cookies on a wire cooling rack

Recipe FAQs

How do you make evenly-sized cookies?

The best way to make evenly-sized cookies is by using a cookie scooper! This 1.7 tablespoon size scooper is the one I use and love the best.

Do you need to chill mint chocolate chip cookie dough before baking?

No, you do not need to chill this cookie dough before baking. Just make the dough, scoop it onto sheets, and bake!

Can you make these Andes candies cookies ahead of time?

Yes, you certainly can make these cookies ahead of time. Just mix up the cookie dough, scoop it onto the prepared baking sheets and cover with plastic wrap (or another air-tight wrap) for up to 24 hours, or until baking.

Can you freeze the cookie dough?

Yep, you can freeze the cookie dough. Freeze the whole batch in a freezer safe container or scoop the balls, freeze on baking sheets, and then move the frozen balls to a freezer safe container. The cookie dough can be frozen either way for up to 3 months.

Storage Directions

Store cookies covered in an airtight container at room temperature for up to 3 days.

You can also freeze the cookies in a freezer-safe bag for up to 3 months.

Tools Needed to Make This Recipe

  • Cookie sheets
  • Parchment paper or silicone baking mats
  • Hand mixer or stand mixer
  • Whisk
  • Mixing bowls
  • Measuring cups & spoons
  • Silicone spatula
  • Cookie scooper
  • Heat-safe spatula or turner
  • Wire cooling rack

More Cookie Recipes

  • Funfetti Cake Mix Cookies
  • Oatmeal M&M Cookies
  • Brown Butter White Chocolate Cranberry Cookies
  • Chocolate Coconut Cookies
  • Cream Cheese Spritz Cookies
  • Peanut Butter M&M Cookies
  • Chewy Whole Wheat Chocolate Chip Cookies
  • Peanut Butter Cookies

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A mint chocolate chip cookie on a counter top with andes mints, chocolate chips, and a green towel

Double Chocolate Andes Mint Cookies

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Chelsea | Mae's Menu 2023

Double Chocolate Andes Mint Cookies are rich, chocolaty, and full of mint flavor. They're a family favorite year-round!

Print Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Baked Goods
Cuisine American
Servings 3 Dozen Cookies
Calories 166 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 ⅓ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure peppermint extract
  • 2 large eggs
  • 2 ½ cups or 300g all-purpose flour
  • 1 cup natural cocoa powder ex: Hershey's, Ghirardelli's, etc.
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1, 4.67 oz package Andes mints or 28 mints, broken or chopped into small pieces

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and line cookie baking sheets with parchment paper or silicone baking mats.
  • In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until creamy.
  • Add the vanilla extract, peppermint extract, and eggs to the butter mixture. Mix in until fully combined, scraping down the sides during mixing if needed.
  • In a medium-size mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda until combined.
  • Add the flour and cocoa mixture to the butter mixture and mix in until no streaks of flour remain.
  • Gently stir in the chocolate chips and half of the Andes mint pieces until combined.
  • Scoop the cookie batter onto the prepared baking sheets in scant 2-tablespoon scoops. Gently press 2-3 of the remaining Andes mint pieces onto the top of each of the cookie scoops.
  • Bake the cookies for 11-13 minutes, or until they have spread out, have an even consistency throughout, and have a lightly glossy sheen.
  • Cool the cookies on the cookie sheet for 5 minutes. Move the cookies to a wire cooling rack and cool until at room temperature. Enjoy!

Notes

Store cookies covered in an airtight container at room temperature for up to 3 days. They can also be frozen in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 25mgSodium: 56mgFiber: 1gSugar: 12g
Keyword andes candies cookies, andes mint cookies, andes mint cookies recipe, chocolate mint cookies, mint chocolate chip cookies, mint chocolate cookies, mint cookies
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MEET CHELSEA MAE PLUMMER

Hi!  Join me in making quick and healthy recipes for active families!  Many of my recipes can be made gluten-free or lactose-free because life with food allergies doesn't have to lack flavor!
A bit about me: I'm a self-taught home cook of 20+ years, food lover, runner, and dog lover!

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