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These Andes Mint cookies are a soft and chewy chocolate cookie sprinkled with Andes Mints. Make these cookies for your friends family, or your next holiday party. They're a great Christmas cookie because of the chocolate and mint!
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4.5 from 8 votes

Chocolate Andes Mint Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 18 -22


  • 1/2 cup butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi sweet morsels
  • 1 cup andes mints


  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer with a paddle attachment, cream the butter and sugars on medium speed for 2-3 full minutes, scraping down the sides of the bowl as needed. Beat in the egg and vanilla.
  • Slowly add to the dry ingredients to the wet ingredients. Fold in the chocolate chips and andes mint pieces. Cover and refrigerate for at least one hour.
  • Once chilled, preheat oven to 350°F. Line a large baking sheet with parchment paper or a silpat baking mat and set aside.
  • Scoop cookies using a large 3 -4 inch cookie scoop and place at least 2 inches apart on a parchment lined baking sheet.
  • Bake for 9-11 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.