There’s something about the rich combination of chocolate and mint that feels like an instant classic, don’t you think? This Chocolate Andes Mint Cookies Recipe really nails that perfect balance, with soft, fudgy cocoa cookies studded with those iconic Andes mint chunks – it's like a minty chocolate dream in every bite.
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Why You'll Love This Recipe
I can’t get enough of how the flavors come together in this Chocolate Andes Mint Cookies Recipe. It’s more than just a cookie; it’s an experience of silky chocolate softness with fresh minty bursts, making it a perfect treat for holidays or when you just want to spoil yourself.
- Perfect Balance: The rich cocoa complements the cool mint in a way that feels indulgent but not overwhelming.
- Chunky Mint Goodness: Using chopped Andes mints means you get gooey pockets of minty chocolate throughout each bite.
- Simple Yet Impressive: This recipe uses straightforward ingredients but delivers bakery-level cookies you’ll be proud of.
- Customizable Chill Time: Chilling the dough longer means thicker, chewier cookies – you control the texture!
Ingredients & Why They Work
Each ingredient in this Chocolate Andes Mint Cookies Recipe plays a role, from texture to flavor. Knowing these little details helped me shop smarter and tweak the cookies to my liking.
- Butter: Using softened butter ensures the dough creams up nicely with the sugars, setting a light, fluffy base.
- Granulated and Light Brown Sugar: The combo balances moisture (from brown sugar) and slight crispness (from white sugar), creating a tender cookie.
- Egg: Acts as a binder and adds richness; room temperature eggs mix more evenly.
- Vanilla Extract: A must for depth – it subtly enhances both chocolate and mint flavors.
- All-Purpose Flour: Gives structure without making cookies too dense when measured correctly.
- Unsweetened Cocoa Powder: Provides that intense chocolate flavor; I prefer Dutch-processed for a smoother taste.
- Baking Soda: Helps the cookies rise slightly and develop a nice texture.
- Salt: Just a pinch to balance sweetness and deepen flavor notes.
- Chopped Andes Mints: This is the star—giving gooey mint chocolate pockets as they melt during baking.
- Whole Andes Mints: Pressed on top after baking for a glossy, melty mint crown.
Make It Your Way
What I love about this Chocolate Andes Mint Cookies Recipe is how easy it is to swap things up to suit your mood or dietary needs without losing that mint-chocolate magic.
- Variation: One time, I added a little espresso powder to the dough to deepen the chocolate notes—it turned out incredible and gave the cookies a grown-up twist.
- Dietary Mods: You can replace butter with a plant-based alternative and use gluten-free flour to make this vegan and gluten-free, though chilling time might vary.
- Texture Tweaks: For crispier edges, bake a couple of minutes longer; for softer centers, stick to the lower end of baking time.
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Step 1: Cream and Combine the Wet Ingredients
Start by beating the softened butter with granulated and brown sugars until the mixture turns light, fluffy, and a bit pale – this usually takes about 3 minutes on medium-high speed. It’s a crucial step because it controls your cookie’s texture. Then, keep the mixer going and add in the egg and vanilla extract, scraping down the sides so everything is fully incorporated and smooth.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking soda, and salt until all that cocoa powder is evenly spread through the flour—this avoids any clumps or uneven color in the dough.
Step 3: Combine Wet and Dry, Add Andes Mint Pieces
Lower the mixer speed to prevent a flour cloud mess and slowly add the dry ingredients to the butter mixture. Once everything looks just combined, fold in the chopped Andes mints using a rubber spatula. This way, the mint pieces stay chunky and will melt perfectly in each cookie rather than dissolving into the dough.
Step 4: Chill That Dough
Don’t skip this step – cover your dough tightly with plastic wrap and pop it into the fridge for at least 3 hours. I usually let mine chill overnight—it makes the dough easier to handle and helps the cookies puff up thicker and stay soft inside.
Step 5: Scoop, Bake, and Top
Preheat your oven to 350°F and line baking sheets with parchment paper. If your dough’s been chilling for more than a day, let it sit at room temp for about 30 minutes to soften a bit (makes scooping easier). I use a large cookie scoop to portion the dough, spacing them 2-3 inches apart. Bake for 10-12 minutes until the edges are set but the center is slightly soft to the touch.
Right when they come out, press a whole Andes mint candy gently on top of each cookie. Wait a few minutes so it starts melting, then swirl the melted mint around the cookie edges with a toothpick. If your cookies spread out and lose their round shape, I’ve found that gently swirling a wide-mouthed cup around the edges brings them back to a perfect circle.
Top Tip
From my experience baking these Chocolate Andes Mint Cookies, small tweaks in chilling and handling make all the difference. Don’t rush the process and watch closely at baking time — it’s how you get that ideal chewy edge with a soft center.
- Chill Patiently: Chilling the dough is non-negotiable for these cookies. I’ve learned that skipping this step leads to flat, thin cookies lacking their signature chew.
- Softened Butter: Butter at the right temperature blends thoroughly with sugars, preventing gritty texture and boosting fluffiness.
- Mint Swirl Magic: Pressing the whole Andes mint on warm cookies and swirling it immediately produces a beautiful, melt-in-your-mouth topping that’s showstopping.
- Baking Time Watch: Every oven is different. Start checking cookies a minute or two early so you don’t overbake – you want that slight softness when you pull them out.
How to Serve Chocolate Andes Mint Cookies Recipe
Garnishes
I usually stick with just the whole Andes mint on top because it creates that perfect glossy mint finish, but sometimes I sprinkle a little flaky sea salt over them right after baking. The salt enhances the chocolate flavor beautifully without overpowering the mint.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a cup of fresh, hot coffee. For parties, I’ve even served them alongside mint chocolate chip ice cream – it’s a chocolate-mint celebration your guests will rave about.
Creative Ways to Present
For holidays, I’ve arranged these cookies on a cake stand with peppermint sticks as accents. Another fun idea: drizzle some melted white chocolate over the cooled cookies for contrast and a little extra flair. They look stunning but still let the Andes mint magic shine through.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. They stay soft and gooey as long as I don’t let air sneak in. Adding a slice of bread inside the container keeps the cookies moist longer – trust me on this one.
Freezing
I often freeze the dough in portions before baking. Wrapped tightly, it lasts 2-3 months in the freezer. When I want fresh cookies, I thaw the dough in the fridge overnight, then bake as usual. This saves time and guarantees fresh-baked goodness anytime.
Reheating
To bring leftover cookies back to that freshly baked texture, I warm them in a 300°F oven for about 5 minutes or pop them in the microwave for 10-15 seconds. The melting mint topping perks right back up, making every bite feel like new.
Frequently Asked Questions:
Chilling is essential for this recipe because it helps the dough firm up, which leads to thicker and chewier cookies that hold their shape well. Skipping this step will likely result in flatter, less tender cookies.
I prefer Dutch-processed cocoa powder for a smoother, richer chocolate flavor, but natural unsweetened cocoa powder also works just fine if that’s what you have on hand.
You can, but Andes mints have a unique texture and melting quality that really shine in this recipe. Substitutes like mint chocolate chips or Peppermint Patties might change the final texture and melt differently.
Store them in an airtight container at room temperature with a slice of bread inside to maintain moisture. Avoid refrigerating as it can dry the cookies out.
Final Thoughts
This Chocolate Andes Mint Cookies Recipe has become one of my go-to homemade treats because it’s impossible to resist. All those minty pockets melting in smooth chocolate dough make every bite a little slice of joy. I’m confident you’ll find yourself making these again and again – just like I do when I want something special, comforting, and ridiculously tasty.
Print
Chocolate Andes Mint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Andes Mint Cookies are a decadent treat combining rich cocoa-flavored cookie dough with chopped Andes mints inside and a whole mint pressed on top, creating a perfect blend of chocolate and mint. The dough is chilled to develop flavor and texture, resulting in thick, soft cookies with a delightful melt-in-your-mouth center.
Ingredients
Cookie Dough
- ½ cup butter softened to room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped Andes mints
Topping
- 18-20 whole Andes mints
Instructions
- Prepare the dough mixture. In a large bowl, add the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed with a hand-held or stand mixer fitted with a paddle attachment for 3 minutes until the mixture is light and fluffy in color. Then, with the mixer running, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed to combine thoroughly.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined to ensure even distribution within the dough.
- Mix dry ingredients into wet ingredients. Lower the mixer speed to low and gradually add the dry mixture to the wet ingredients, minimizing flour dust. Mix until just combined to avoid overmixing the dough.
- Add chopped Andes mints and chill dough. Fold in the chopped Andes mints gently using a rubber spatula until evenly incorporated. Cover the dough tightly with plastic wrap and refrigerate for a minimum of 3 hours, or up to 3 days, to allow the dough to firm up and develop flavor.
- Preheat oven and prepare baking sheets. Before baking, preheat your oven to 350°F and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape cookies and arrange for baking. If the dough has been chilled for longer than a day, let it sit at room temperature for 30 minutes to soften slightly. Use a large cookie scoop to portion out dough balls and place them on the prepared baking sheets, spacing each 2-3 inches apart to accommodate spreading.
- Bake the cookies. Place the baking sheets in the preheated oven and bake for 12 minutes, or until the edges of the cookies are set and the tops look just slightly soft and not dry.
- Add whole Andes mint topping and swirl. Immediately after removing cookies from the oven, press one whole Andes mint into the center top of each warm cookie. Allow the mint to sit and melt slightly, then use a toothpick to swirl the melted chocolate and mint throughout the cookie top. If any cookies lose their circular shape, gently press a wide-mouthed cup around the edge to reform a perfect circle while still warm.
- Cool and serve. Let cookies cool completely on the baking sheets before transferring to a wire rack or serving to ensure they set properly and the texture is ideal.
Notes
- Chilling the dough is crucial for cookie texture; the longer it chills (up to 3 days), the thicker and more flavorful the cookies will be.
- If dough is very firm after chilling for multiple days, allow it to warm at room temperature for 30 minutes for easier scooping and shaping.
- Using a large cookie scoop ensures uniform cookie size and even baking.
- Pressing the whole Andes mint into the cookie while warm allows it to melt and meld with the cookie topping for a visually appealing finish and extra minty flavor.
- For a perfectly shaped cookie, reform edges after baking with a cup while still warm.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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