Andes Mint Cookies

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These Andes mint cookies are the ultimate treat! These chewy chocolate cookies have fudgy centers filled with Andes mint pieces and are topped with a whole Andes mint for the perfect finishing touch.

Perfect for Christmas or any time of the year, these cookies are a must-try! If you love these, you should also try the double chocolate peppermint cookies made with Andes peppermint pieces and candy cane bits!

Why You’ll Love These Andes Mint Cookies

  • Ultra Chocolatey: Made with Dutch process cocoa powder, these cookies boast a deep, rich chocolate flavor.
  • Perfect Texture: These cookies are wonderfully chewy with soft centers.
  • Minty Goodness: Every bite is filled with melted Andes mint pieces!

Andes Mint Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Servings 17 cookies


#### For the Andes Mint Cookies

  • 1 ¼ cups all-purpose flour
  • 6 tablespoons Dutch process cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated white sugar
  • 2 egg yolks at room temperature
  • ½ teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 30 Andes mints chopped
  • 17 Andes mints whole for topping
  • 2-3 Andes mints chopped for topping


#### For the Andes Mint Cookies

  • Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2 minutes.
  • Add the egg yolks, peppermint extract, and vanilla extract to the butter mixture. Mix on medium speed until pale and fluffy, about 2 minutes.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  • Fold in the chopped Andes mints with a rubber spatula.
  • Scoop the dough into 17 balls using a 2-tablespoon capacity cookie scoop.
  • Place the dough balls two inches apart on the prepared baking sheets. Bake for 10-12 minutes (10 minutes for chewier cookies, 12 minutes for crispier cookies).
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Once the cookies are almost cool, place a whole Andes mint on top of each cookie. Once fully cooled, sprinkle the tops with additional chopped Andes mint pieces. Serve and enjoy!


Store in an airtight container for up to three days for best freshness.

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