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–+ servings
a batch of andes mint cookies cooling on a wire rack.

Chocolate Andes Mint Cookies

4.56 from 9 votes
Soft and chewy Andes Mint Chocolate Cookies packed with rich cocoa and topped with a beautiful Andes mint swirl. Perfect for holidays or anytime you’re craving mint and chocolate!
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 18 cookies
Author: Molly Thompson

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
Standard - Metric

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
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