Picture this: a warm, gooey chocolate cookie infused with the cool, refreshing taste of Andes Mint chocolate candies. Hooked yet? Lucky you – here’s the best recipe for making chocolate Andes Mint cookies for Christmas this year!
Take a bite out of these chewy chocolate Andes Mint cookies!
We are in FULL holiday mode over here in my kitchen, and that means one thing – COOKIES!
One of our favorite cookie recipes for this time of year is our Andes Mint cookies. Growing up, my grandma always had a bowl of these minty chocolate candies at her house, and they were always my favorite treat to sneak when no one was looking.
So naturally, when I discovered a recipe for Andes Mint cookies, I just HAD to give it a try. And let me tell you, they did not disappoint. These cookies are the perfect combination of chewy chocolate cookies and creamy mint filling.
Right when they come out of the oven, the Andes mints on top are warm and gooey, making it hard to resist taking a bite right away…But trust me, it’s worth the wait.
These soft and chewy treats are a must on your holiday baking list.
So put on your apron, turn up the Christmas music, and let’s get baking!
Ingredients needed to make Andes mint cookies
To make this Andes Mint cookie recipe, here are all of the ingredients you’ll need…
- Butter: To add moisture and richness to the chocolate cookie dough, use 1 cup of salted butter at room temperature. Make sure that it is softened enough before mixing so you don’t end up with clumps in your dough.
- Sugar: For this chocolate cookie recipe, you’ll need two different types of sugar! I like to use dark brown sugar and white granulated sugar. The dark brown sugar helps to add chewiness and richness to the cookies, while the white granulated sugar adds sweetness.
- Eggs: For binding the cookie dough together, you’ll need two large eggs at room temperature. Try to avoid grabbing the eggs straight from the fridge as they will take longer to combine into the dough.
- Vanilla Extract: To add a touch of flavor to these chocolate Andes Mint cookies, use 1 teaspoon of vanilla extract. You can also use mint extract if you want an extra punch of mint flavor!
- All-Purpose Flour: To make sure your cookies have the perfect chewy texture, you’ll need 2 and 1/2 cups of all-purpose flour. Measure it correctly by spooning it into your measuring cup and leveling it off with a knife.
- Cocoa Powder: To create the deep chocolate flavor, you’ll need 2/3 cup of unsweetened cocoa powder. You can never have too much chocolate, right?
- Baking Powder and Baking Soda: To help the cookies rise and become nice and fluffy, you’ll need 1 1/2 teaspoon of baking powder and 1 teaspoon of baking soda.
- Instant Coffee: My secret ingredient… Add instant coffee granules to the cookie dough for extra depth and richness in flavor. Trust me – it works every time!
- Salt: And, of course, don’t forget to add a pinch of salt to bring out all the flavors in these delicious cookies.
- Andes Mints: The star of the show! These chocolate candies add a burst of minty flavor to every bite. You’ll need 1 cup of chopped Andes mints to incorporate into the cookie dough and some extra for topping.
- Chocolate Chips: For extra gooeyness, add 1 cup of chocolate chips or chunks to the cookie dough. This will create a melty and rich texture in every bite!
Kitchen equipment needed
- Stand Mixer (or hand mixer)
- Large Mixing Bowl
- Baking Sheets
- Silicone Baking Mats (or parchment paper)
- Medium Cookie Scoop
- Cooling Racks
Tips for making homemade chocolate mint cookies
Before you start baking, here are a few tips to keep in mind for perfect Andes Mint cookies every time!
- Sift the dry ingredients (flour, cocoa powder, baking powder, baking soda) together to avoid clumps in your dough.
- Do not overmix the cookie dough. Once all the ingredients are mixed together, stop immediately. Overmixing can lead to tough and dense cookies.
- The instant coffee can be substituted with 1 teaspoon of espresso powder or instant espresso.
- Use room temperature butter and eggs for easier combining of ingredients.
- Chill the dough before baking for at least 30 minutes. This helps prevent the cookies from spreading too much in the oven.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. This allows them to set properly without breaking apart.
What to serve with holiday mint cookies
These chocolate Andes Mint cookies are perfect for the holiday season! They make a great dessert to bring to parties or as a sweet treat to enjoy at home.
Serve them alongside a cup of hot cocoa or coffee for the ultimate cozy experience. They also make great gifts, especially when packaged in cute holiday tins or jars with other Christmas cookies. I love to pair them with my peppermint bark cookies and pecan snowball cookies!
How to store leftover Andes Mint cookies
To keep your chocolate Andes Mint cookies fresh and chewy for longer, store them in an airtight container at room temperature. They will last for up to 5 days!
For even longer storage, you can freeze the baked cookies in an airtight container for up to 3 months. Just let them thaw at room temperature before enjoying them.
Frequently asked questions about this chocolate Andes Mint cookie
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible. Thank you!
Can I use different types of mints in this recipe?
Sure thing! While Andes mints are the classic go-to for these cookies, feel free to get creative with other mint candies. You could try peppermint bark or even crush up some candy canes for a twist.
Should I use dark chocolate or milk chocolate chips?
It all depends on your personal preference! If you prefer a richer and more intense chocolate flavor, go for dark chocolate. But if you want a sweeter and creamier taste, use milk chocolate chips.
Can I make these Andes Mint cookies ahead of time?
Absolutely! You can make the cookie dough ahead of time and store it in the fridge for up to 3 days. You can also freeze the dough for up to 1 month before baking.
How do I prevent the cookies from spreading too much?
To prevent flat and thin cookies, make sure your butter is at room temperature, not melted. Oh, and don’t forget to chill the dough in the fridge for at least 30 minutes before baking to avoid excessive spreading.
Can I use this recipe for different types of cookies?
Absolutely! You totally can! The chocolate cookie dough base in this recipe is super versatile and can be used to whip up all kinds of cookies.
Just skip the Andes mints and chocolate chips, and get creative by adding nuts, dried fruits, or even some yummy peanut butter cups. Go ahead and make it your own!
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for Andes Mint cookies, take a look at some of these other yummy recipes:
- Peppermint Bark Cookies
- Pecan Snowball Cookies
- Snickerdoodle Cookie Recipe
- No-Bake Chocolate Oatmeal Cookies
- Chocolate Peanut Butter Balls
- 1 cup butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons instant coffee
- 1/2 teaspoon salt
- 1 cup Andes Mints Bits or chopped Andes mint candies
- 1 cup chocolate chips or chunks
- Beat together butter and both sugars for about 3 minutes until fluffy with a mixer.
- Add in the eggs and vanilla, and beat until combined.
- Meanwhile, in a separate bowl whisk together all the dry ingredients (except the Andes mints and chocolate chunks)
- Slowly add the dry ingredients to your wet mixture and mix just until combined. Do not overmix.
- Lastly, add the Andes mint and chocolate chunks to the batter.
- Chill dough in the fridge for an hour.
- Preheat oven to 350 degrees.
- Line a baking pan with parchment paper.
- Roll dough into 1-1 ½ inch balls and place on a lined baking sheet.
- Top with more Andes Mints if desired.
- Bake for 12 minutes until soft in the center.
- Let cool for 5 minutes before removing to cooling rack.
- The instant coffee can be substituted with 1 teaspoon of espresso powder
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: American