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Chocolate-Andes-Mint-Cookies
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Chocolate Andes Mint Cookie

Ingredients

  • ¾ cup 170 g unsalted butter, softened
  • ¾ cup 150 g brown sugar, packed
  • ¼ cup 50 g granulated sugar
  • 1 large egg room temperature
  • 1 egg yolk
  • 1 ½ tsp vanilla extract
  • ½ tsp peppermint extract adjust to taste — they’re strong!
  • 1 ¼ cups 155 g all-purpose flour
  • ¾ cup 70 g Dutch-process cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup 180 g chopped Andes mints (or Andes baking chips)
  • ½ cup 90 g semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Cream the butter and sugars together in a large bowl for 2–3 minutes, until smooth and fluffy.
  • Add egg, yolk, vanilla, and peppermint extract and mix until fully combined.
  • Whisk dry ingredients (flour, cocoa, baking soda, salt) in a separate bowl.
  • Combine dry ingredients with the wet mixture and mix until a soft dough forms.
  • Fold in chopped Andes mints and chocolate chips.
  • Scoop dough into 2-tablespoon portions, roll into balls, and place on baking sheets 2 inches apart.
  • Chill for 20–30 minutes before baking (optional but helps keep them thick and chewy).
  • Bake for 9–11 minutes, until edges are set but centers look slightly underbaked.
  • Press a few extra Andes mints on top right after baking for a melty, glossy finish.
  • Cool on the pan for 5 minutes, then transfer to a rack to finish cooling.