These Andes Mint Cookies are a chocolate lover’s dream with a refreshing minty twist. Made with rich cocoa powder, chopped Andes mints in the dough, and topped with a melty Andes mint swirl, these cookies are soft, chewy, and irresistibly decadent. Perfect for holiday cookie swaps or anytime you’re craving chocolate and mint together!
Looking for another minty treat? Try these Ritz thin mints, peppermint bark cookie bars, peppermint bark cookies, or peppermint pretzel bites next.
These cookies combine a chewy chocolate cookie with the minty flavor of Andes mints. You may think of red and white for mint cookies (like peppermint bark cookies or peppermint pretzels), but these delicious mint cookies use creme de menthe (mint cream) to achieve the classic chocolate mint flavors.
This simple cookie recipes starts with my favorite chocolate cookie dough base. I use it in espresso martini cookies, Rolo cookies, and triple chocolate cookies.
Top the cookies with a whole Andes mint as they come out of the oven adds extra flavor and creates a beautiful, swirled finish.
Need another Christmas cookie? Try Christmas crack cookies, iced oatmeal cookies, or brown sugar pop tart cookies next.
Ingredients You Need
Here are the simple ingredients you need to make these Andes chocolate mint cookies. Skip to the recipe card for exact measurements.
- Butter: Softened for creaming with sugar.
- Granulated & Brown Sugar: For sweetness and chewiness.
- Egg: Binds the dough and adds richness.
- Vanilla Extract: Enhances the flavor.
- All-Purpose Flour: Forms the base of the dough. Use gluten-free flour if needed.
- Cocoa Powder: Adds a deep chocolate flavor.
- Baking Soda & Salt: For structure and balance.
- Andes Mints: Mix the candies into the dough for melty minty bursts. Then use a whole Andes mint to melt on top.
Fill your cookie box! Try Ritz peanut butter cookies or peppermint pretzels too.
How to Make Andes Mint Cookies
Here are the simple steps, with photos, to make these andes mint cookies recipe. Skip to the recipe card for the printable version.
Step 1. Cream the Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg and vanilla.
Step 2. Combine Dry Ingredients: Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients.
Step 3. Combine Cookie Dough. Add the dry ingredients to the wet ingredients and mix until combined.
Step 4. Add Andes Mints: Fold in chopped Andes mints. Chill the dough for at least 3 hours.
Step 5. Scoop and Bake: Preheat oven to 350°F. Scoop chilled dough onto lined baking sheets and bake for 10-12 minutes.
Step 6. Add Mint Swirl: Press a whole Andes mint on top of the cookies. Swirl with a toothpick as it melts. Cool on a wire rack.
Expert Tips for Andes Mint Cookies
- Don’t Skip Chilling: This ensures thick, chewy cookies and prevents spreading.
- Perfect Shape Hack: Use a wide-mouthed glass to gently reshape cookies fresh out of the oven.
- Chocolate Quality Matters: Use good cocoa powder and fresh Andes mints for the best flavor.
Recipe FAQs
Andes mints are more peppermint than spearmint, however, I’d classify them as mint cream, or creme de menthe.
Yes, freeze scooped dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
What Can I Use Instead of Andes Mints?
- Mint Chocolate Chips: mix into the dough and/or melt on top.
- Peppermint Patties: Chop them into smaller pieces and mix in the dough.
- Dark Chocolate Chips + Peppermint Extract: Add 1/4 teaspoon of peppermint extract to the dough.
- Regular Chocolate Chips: For a non-minty option, swap the Andes mints with semisweet or dark chocolate chips.
- Thin Mints (Girl Scout Cookies): Crush and mix into the dough. You could even use these Ritz thin mints.
- Peppermint Bark: use the Ghirardelli white chocolate peppermint bark the same way as the Andes mints.
Storage Instructions
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
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Chocolate Andes Mint Cookies
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Ingredients
- 1/2 cup butter softened to room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped Andes mints
- 18-20 whole Andes mints
Instructions
- Note: This cookie dough requires at least 3 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
- Add the butter, granulated sugar and brown sugar to a large bowl using a hand-held or stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3 minutes, until it's light and fluffy in color. With the mixer still on, beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.1/2 cup butter, 1/4 cup granulated sugar, 3/4 cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.1 1/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- Turn the mixer down to low and slowly add the dry ingredients to the wet ingredients. This helps prevent the flour from flying everywhere.
- Add the chopped Andes mints and mix using a rubber spatula to incorporate. Cover the dough tightly with plastic wrap and chill for 3 hours or up to 3 days. Do not skip this step.1 cup chopped Andes mints
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Let the dough sit at room temperature for 30 minutes if it's been chilling for longer than a day. Use a large cookie scoop to scoop out the dough. Arrange them on the prepared baking sheet 2-3 inches apart.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft.
- Right when they come out of the oven press a whole Andes mint into the top center of the warm cookie. Let them sit to melt then use a toothpick to swirl it around. If the cookies lose their circular shape slightly in the oven you can swirl a wide-mouthed cup around the outside of the cookie to create a perfect circle shape.18-20 whole Andes mints
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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I’ve made this cookie recipe a number of times and my friends, family, and myself absolutely love it. Its amazing.
I made these and the dough came out extremely thick and dry even before placing in the fridge. It was crumbly too. Probably needs a little less flour. The cookies didn’t spread out while baking and came out crumbly as well. Although they tasted delicious! Something needs to be adjusted though lol
Thanks for letting me know, Samantha! I tested these again and tweaked the recipe slightly so we should be good! So sorry they didn’t turn out for you the first time!
xo
Molly
Mollie I made these today and they did not come out looking like yours. They did not flatten out at all. I used Crisco for shortening. Should I have used margarine? They taste good but they are not soft
Debbie! Oh my gosh, I’m so sorry. I tested this recipe with shortening and butter and forgot to update the ingredient list. It should be butter! Then chill the dough for a bit before baking. So so sorry!
Totally making these this weekend! They look amazing Like your mom!!!! Can’ t wait to try them! Have mad two batches of the melt in the mouth cookies! They are delicious!! These are nice additions to my Christmas cookies I make every year!!
I remember that too – I put them in the freezer, not sure how long they lasted haha. Can’t wait to eat these when you come home – thanks, love you:)