Bright green Grinch cookies, snowflake cookies, and gingerbread cookies are always a hit, but one special cookie that always flies off plates in my home is my Andes mint cookies recipe. I make simple chocolate cookies even more decadent with a generous dose of Andes Chocolate Mints. They’re incredibly chocolatey, chewy, and tender, with the perfect cool minty hit. And they’re very easy to make! Chopping up the mint chocolate is the most time-consuming part, but when you’re done with that, simply whip up an unfussy chocolate cookie dough, roll it into balls, and pop the cookies in the oven for about 10 minutes. These chocolate mint chocolate cookies will be a hit at your next holiday gathering!
What You Need to Make This Recipe
Flour — all-purpose flour is your best bet for soft cookies. Cocoa powder — use unsweetened cocoa powder. Dutch-processed or black cocoa can be used for a richer chocolate cookie. Baking powder — baking powder encourages the cookies to rise. Baking soda — baking soda helps cookies rise as well, but it also helps cookies spread so you end up with evenly baked mint cookies. Salt — salt is a flavor enhancer, and it also helps to balance the sweetness in mint chocolate chip cookies. Unsalted butter — set out the butter an hour or so before you start baking so it softens at room temperature. Sugar — I use both light brown sugar and granulated sugar. While they’re equally sweet, light brown sugar has a richer, caramel-like flavor that works really well in these cookies. Egg — for moist, chewy chocolate cookies Vanilla extract — try to find vanilla extract instead of vanilla essence, which is a synthetic product. Andes Chocolate Mints — you will need to chop up almost an entire bag of the larger mints. If you need to save time, opt for the bagged Andes Baking Chips, which are available in the baking aisle. For a different flavor, you can chop up your favorite chocolate bar.
How to Make Andes Mint Cookies
1 .Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl. 2. You’ll need either a large mixing bowl or the bowl of a stand mixer with the paddle attachment for this part. Beat the softened unsalted butter on medium speed until creamy, then add all the sugar. Beat for a few minutes until fluffy. Be sure to stop and scrape the sides a few times. 3. Add the egg and vanilla extract to the creamed butter and sugar and beat until well combined. 4. Carefully add the dry ingredients and beat on low until just combined, stopping once to scrape down the inside of the bowl. Be careful not to overbeat the cookie dough mixture. 5. Add in 1 cup of chopped Andes Chocolate Mints and stir. 6. Line 2 cookie sheets with parchment paper. Scoop 1 tablespoon of cookie dough. For larger cookies, use 2 tablespoons instead. 7. Gently roll the mint chocolate cookie dough into balls between your palms. 8. Place each cookie dough ball onto the prepared baking sheet. Leave about 2 inches of room between each cookie so they don’t join together as they spread. Press the rest of the mint chocolate pieces on the top of the cookies. Bake one sheet at a time at 350°F. Smaller cookies will take 8 to 10 minutes, while larger ones can take up to 14 minutes. You’ll know the cookies are done when the edges look set but the center is still soft. Take the chocolate mint cookies out of the oven and allow to cool for 5 minutes on the cookie sheet before transferring them to a wire rack. Enjoy them slightly warm to make the most of the gooey, melty mint chocolate chunks.
Pro Tips for Making This Recipe
Short on time? Swap the Andes mints for the Andes baking chips. No chopping required! Don’t skimp on the chocolate. Be generous with the Andes mint thins so each bite is full of dreamy mint chocolate goodness. If you like larger cookies, scoop 2 tablespoons of cookie dough before rolling it into a ball. This recipe as written will give you smaller, bite-sized cookies. Don’t over-mix the cookie dough. The cookies could fall flat in the oven, and become too dense. Keep an eye on baking time. Smaller Andes mint cookies take 8 to 10 minutes to bake, while larger ones take about 13 minutes (up to 14).
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
