Soft & chewy chocolate Andes mint cookies loaded with minty Andes pieces. Easy recipe for rich, fudgy chocolate-mint cookies that stay soft for days.
Andes mint cookies are the ultimate treat for anyone into the classic chocolate-mint combo, which includes me. Soft, rich chocolate cookies loaded with chopped Andes mints are so good that they practically melt in your mouth.
If you’re a fan of chocolate and mint, you’ve got to try Andes mint cookies! They’re seriously delicious. Plus, they look amazing with those little minty green bits peeking through the chocolate.
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Andes mint cookies are often associated with the holidays due to their festive flavor, but their appeal goes far beyond the holidays. It’s a great cookie for gatherings, potlucks, and barbecues in the summer and comfort food for cold days.
Whether you bake them for a party, a cookie exchange, or satisfy your cravings, Andes mint cookies will make everyone happy.
I grew up going to dinner with my great-grandparents at Furrs Cafeteria and loved grabbing one as we walked out after dinner. I know I love these minty chocolate candies even more because of memories like that. And this recipe for chocolate mint cookies made with andes mints, brings back memories from some of the best family dinners.
We recently had a chocolate cookie on my daughter’s college campus, inspiring me to make a molten lava cookie. But when I came home to make them, I decided to change directions and make these Andes Mint Cookies. The beauty of these cookies is that they will be like molten lava cake with a minty twist when they are eaten warm.
How to make Andes mint cookies
Preheat the oven to 350°F (176°C). Cream butter and sugar, then beat in eggs and extracts until fluffy. Combine dry ingredients and mix into the batter. Stir in chocolate chips and chopped Andes Mints.
Shape dough into small balls, place on a baking sheet and bake for 9 minutes. Remove from the oven, quickly top the cookies with Andes Mints, and cool them on the pan.
Chocolate Mint Cookies
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Andes Mint Cookies
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Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1 1/2 cups chopped Andes Mints about 56 Andes Mints
Topping
- 1/2 cups chopped Andes Mints for the topping about 28 Andes Mints
Instructions
- Preheat oven to 350 degrees F (176 C).
- Cream butter and sugar until well combined; 1-2 minutes.
- Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
- In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined.
- Stir in chocolate chips and 1 1/2 cups of chopped Andes Mints.
- Form small balls of dough (heaping 1 – 1 1/2 Tbsps) and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
- Bake in preheated oven for 9 minutes. Remove from oven, ; gently top with the tops with the remaining Andes Mints by sprinklng a few over each cookie. Allow the cookies to cool on the pan.
Delicious!