Chocolate Andes Mint Cookies

If you love mint chocolate anything, these Chocolate Andes Mint Cookies are about to become your newest cookie obsession. Picture rich, fudgy chocolate cookies with soft centers, crisp edges, and melty bits of Andes mints in every bite. They taste like a warm mint brownie disguised as a cookie, and they’re the perfect mix of cozy, nostalgic, and festive.

These are the cookies you bake for holiday parties, cookie exchanges, or late-night baking cravings when you want something rich and minty. And the best part? They’re easy, they come together in one bowl, and you don’t need any fancy equipment.

Let’s get into it.

Chocolate Andes Mint Cookie Ingredients

Here’s what goes into these chocolate peppermint cookies and why each ingredient matters.

Butter: Softened butter keeps these cookies rich and chewy. The creaming process gives them lift and softness.

Brown sugar" Adds moisture, chewiness, and a deeper caramel flavor that works beautifully with chocolate.

Granulated sugar: Helps the cookies spread slightly and gives you soft centers with crisp edges.

Egg + egg yolk: The yolk adds richness and moisture. This is what keeps the centers fudgy.

Vanilla extract: Balances the chocolate and mint.

Peppermint extract: A little goes a long way. Feel free to adjust to your peppermint preference.

All-purpose flour: Gives the cookies structure without making them cakey.

Dutch-process cocoa powder: Very important. This gives you rich, dark, brownie-like cookies.

Baking soda: Helps them puff slightly while staying chewy.

Salt: Essential in chocolate baked goods to bring out all the flavors.

Chopped Andes mints: The star of the cookie. They melt into sweet minty pockets.

Chocolate chips: Extra melty chocolate for the richest cookie texture.

How to Make Chocolate Andes Mint Cookies

Here’s a walkthrough with helpful tips at each step so they turn out perfect every time.

1. Cream the butter and sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy. This gives you that perfect chewy texture.
2. Add the egg, yolk, and extract: Mix in the egg, egg yolk, vanilla, and peppermint extract until creamy.
3. Whisk the dry ingredients: In a separate bowl, whisk flour, Dutch cocoa, baking soda, and salt.
4. Combine: Mix the dry ingredients into the wet ingredients. The dough will be thick and fudgy.
5. Fold in the mix-ins: Stir in chopped Andes mints and chocolate chips.
6. Scoop: Scoop dough into 2 tablespoon sized balls.
7. Chill (optional): A quick 20–30 minute chill makes thicker cookies, but you can bake immediately too.
8. Bake: Bake at 350°F for 9–11 minutes. The edges will be set but the centers will still look soft. That is perfect.
9. Top with more Andes mints
10. Press a few extra pieces on top of each cookie right after baking for a glossy, melty finish.

Expert Tips for the Best Cookies

• Do not overbake: Pull them when the centers still look slightly underdone. They finish setting on the tray.
• Use Dutch cocoa: It gives the richest chocolate flavor. Natural cocoa will not taste the same.
• Go light on peppermint extract: Peppermint extract is strong. Start with ½ teaspoon and adjust next time if you want more.
• Chill the dough for thicker cookies: A short chill helps the cookies stay tall and chewy.
• Add extra Andes on top: This gives them the bakery-style glossy mint finish.
• Use room temperature butter: Cold butter will not cream properly and will make the cookies dense.

Flavor Variations

Here are a few fun ways to switch up this recipe:

Double Chocolate Mint Cookies: Use chocolate chunks instead of chocolate chips.

Hot Cocoa Mint Cookies: Add mini marshmallows or marshmallow bits.

Thin Mint Inspired Cookies: Add crushed chocolate wafers or Oreos.

Mocha Mint Cookies: Add ½ teaspoon espresso powder to the dough.

Triple Mint Cookies: Use Andes mints, chocolate mint chips, and peppermint bark.

How to Store these Cookies

Room temperature: Store in an airtight container for up to 4 days.

Freezer (baked cookies): Freeze for up to 2 months. Thaw at room temp or microwave 10 seconds.

Freezer (cookie dough): Roll dough balls, freeze on a sheet pan, then store in a freezer bag. Bake from frozen and add 1–2 minutes.

Troubleshooting

My cookies spread too much

• Chill the dough
• Use parchment paper
• Make sure butter wasn’t too soft

My cookies didn’t spread at all

• Check your baking soda
• Make sure you fluffed your flour before measuring
• Don’t pack the flour

The cookies are dry

• Overbaking is usually the cause
• Try reducing baking time by 1–2 minutes

FAQ

Can I substitute natural cocoa for Dutch-process cocoa? You can, but the flavor will be lighter and less brownie-like.

Can I make these without peppermint? Yes. Use all vanilla and just keep the Andes mints for a softer mint flavor.

Can I use mint baking chips instead? Yes. Andes baking chips work great.

Can I double the recipe? Yes. This recipe doubles very well.

Are Andes mints gluten-free? Most varieties are, but always check the label.

If you make these Chocolate Andes Mint Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.