Double Chocolate Andes Mint Cookies are rich, chocolaty, and full of mint flavor. They're a family favorite year-round!
This recipe was originally published July 5, 2021. It was updated with new recipe information on August 9, 2023.
Table of contents
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!
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.
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.
Step 3: Add the vanilla extract, peppermint extract, and eggs to the butter mixture. Mix in until combined.
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.
Step 6: Gently stir in the chocolate chips and half of the Andes mint pieces until combined.
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.
Step 8: Bake the cookies until they have spread out, have an even texture throughout, and have a lightly glossy sheen.
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!
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.
Recipe FAQs
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.
No, you do not need to chill this cookie dough before baking. Just make the dough, scoop it onto sheets, and bake!
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.
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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Double Chocolate Andes Mint Cookies
Email FacebookDouble Chocolate Andes Mint Cookies are rich, chocolaty, and full of mint flavor. They're a family favorite year-round!
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
- 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!
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