Andes Cookies

JUMP TO RECIPE PIN RECIPE
4.89 from 18 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This easy Andes mint cookies recipe results in soft and chewy brown sugar cookies with chunks of mint chocolate in every bite. No chilling, no rolling, and ready to eat in less than 30 minutes!

aerial photo of andes mint cookies on a cooling rack

Why you will love Andes Mints Cookies

I know the world is in loveeee with chocolate + peanut butter, but there is one chocolate + another flavor that I believe is underrated and not enjoyed in enough “things” other than ice cream and Christmas coffee/candy/cookies.

Proudly raise your hand if you are a mint chocolate lover and don’t care about seasonal flavors and would eat a candy cane in the middle of the summer (hi, yes, it’s me, and it’s happened).

Hello, my minty lovelies! You’re going to love these cookies.

aerial photo of andes mint cookies on a plate

Because they are quite literally cookies with Andes mints inside.

Save This Recipe form

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Can I get a yum?

Side note: anyone else always call them “Andes candies” as a kid? It’s totally a much better name, so I’m also deeming these “Andes candies cookies.” There. Boom.

These Andes mints cookies have lived on my blog since 2015 and have always gotten a big boost around the Christmas baking season, but I’m hopeful you’ll love these cookies as much as I do and will want to bake them year round like I do, too.

Andes Mint Cookie Recipe Ingredients

These super easy Andes mint chocolate cookies are the base recipe for many other cookies on my site: see butterscotch cookies, cookies and cream cookies, and chocolate covered pretzel cookies.

aerial photo of andes mint cookies on a cooling rack

All great choices, and all great bases for various add-ins that jazz up that super simple and easy cookie base.

USE ALL BROWN SUGAR FOR THESE COOKIES

A lot of my cookies call for both granulated and brown sugar, to balance sweetness with moisture. I use entirely brown sugar in this cookie recipe, though, because brown sugar is loaded with moisture and deep, rich flavor.

The brown sugar also helps caramelize the edges of each cookie so the exterior has a bit of a crunch (not too much though, juuuuust right).

andes mint cookies on a plate

I wanted the cookie itself to complement that sweet and minty flavor nicely without making it too sweet, so packing it with brown sugar (as opposed to white) added just the right amount of sweetness while keeping the inside of these Andes cookies moist and chewy.

USE CHOPPED ANDES MINTS OR ANDES CREME DE MENTHE BAKING CHIPS

I have used both actual Andes mints and also the Andes mint baking chips in this Andes mint cookie recipe, but I will say I much prefer chopping my own candy.

I like the jaggy pieces and how, when chopping them myself, I can get some really big pieces that make for incredible bites into each and every cookie so that no two cookies are alike.

chopped andes mints on a cutting board

Which just means more taste testing, really. Can’t be mad about that!

If you’re going the chopped route, one standard 4.67oz box is the 1 cup of chopped mints you’ll need.

The cookie dough base comes together easily, then it’s just a matter of stirring in those Andes mint pieces. It will look like a ton of add-ins, but I promise, this is going really lovely places.

And make sure you reserve a few Andes mints pieces for sticking into the tops of the cookies after they come out of the oven (if you’re not sure what I’m talking about, check out my Insta reel about how to get beautifully round cookies with prominent add-ins on the surface).

Not Chocolate Andes Cookies

Although it’s pretty obvious by the photos, these are not chocolate Andes mint cookies. They are just basic brown sugar cookies.

While I do love mint chocolate a lot, I didn’t want these cookies to have a chocolate base, because I really wanted the balance of mint to chocolate to be just the way it is in an Andes mint. Not too much mint, not too much chocolate. Just right!

This also means the cookie base is available for tinting green– can you just picture green Andes mint cookies for St. Patrick’s Day? How fun!

Easy Mint Cookies

Quite possibly the greatest thing about these cookies, even with the taste/flavor/texture being *chef’s kiss* is that they are ready in less than a half an hour.

Many of my cookie recipes require chilling the dough (these classic chocolate chip cookies and these chewy oatmeal raisin cookies–> but sooo worth the wait!), but this cookie dough is a bit more forgiving and won’t spread too much in the oven.

How to make Mint Cookies

MAKE THE ANDES MINT COOKIE DOUGH

STEP #1

Start by whisking together the flour, baking soda, baking powder, and salt, then set this aside.

STEP #2

Then, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no more lumps.

STEP #3

With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.

STEP #4

Lastly, fold in the chopped Andes Mints with a spatula.

Baking Andes Mints Cookies

STEP #5

Using a cookie scoop (this is my favorite), drop rounded balls of dough onto the prepared baking sheet, then bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes).

STEP #6

Remove from the oven, press a few extra pieces of chopped Andes Mints into the tops of the cookies, if desired, and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

They will puff up quite a bit in the oven, but once they cool, the edges will crisp up a bit, the cookies will flatten out just a tad, and you’ll be left with deliciously chewy and moist cookies that are absolutely bursting with creamy, dreamy, minty chocolate.

Another thing I love about these easy Andes mint cookies is that the recipe makes a pretty small batch.

At 16-18 cookies, you won’t be left with a billion cookies you feel forced to eat and/or pawn off on your friends (although I’m sure your friends would love you for that), plus doubling the recipe is easy math.

That’s my kind of recipe right there!

These may be my absolute favorite way to enjoy Andes mints, and I know that even if you’re not a mint chocolate lover, you know someone who is, and that person will love you even more if you bake them these cookies.

And remember– less than 30 minutes from start to finish. How can you refuse a recipe that easy?!

andes mint cookie with a bite taken out of it

How to store Andes Cookies

Andes Mint cookies will stay fresh in an airtight container at room temperature up to 1 week. The flavors marry as they sit!

Andes Mint Cookie Recipe FAQs

Andes Mints are peppermint, not to be confused with spearmint, which is a milder mint flavor than peppermint. Peppermint packs a peppery punch, hence the name.

Andes baking chips are not the same as chopped Andes Mints, but they are interchangeable. I prefer chopping my own Andes Mints for these cookies because the chocolate is smoother and I can get bigger chunks.

Andes Mints are dark chocolate, which makes these Andes Mint cookies a perfectly sweet mint chocolate flavor.

More Favorites from Fresh April Flours

Andes Mints Cookies

This easy Andes mint cookies recipe results in soft and chewy brown sugar cookies with chunks of mint chocolate in every bite. No chilling, no rolling, and ready to eat in less than 30 minutes!
Prep Time10 minutes
Bake Time11 minutes
Total Time21 minutes
Recipe Author Lynn April
Servings: 16 cookies

Ingredients

  • 1 cup + 2 Tablespoons (150g) all-purpose flour be sure to measure properly
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter softened to room temperature
  • ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup chopped Andes Mints one 4.67 box or creme de menthe baking chips

Instructions

  • Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in chopped Andes Mints with a spatula.
  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from the oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Cookies freeze well, up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

48 Comments

  1. 5 stars
    Hi Lynn
    I haven’t made these yet, but just noticed in doubling the recipe, the cups doubled but the extra tablespoons did not. This could make a huge difference if someone is making a larger batch. Can’t wait to taste these!

    1. Hi, Patsy– you’re right! I manually enter some of the measurements, so the system doesn’t let you double them. It’s very annoying and I wish I had more control over it, but I don’t! Best to keep your eyes peeled and compare recipes once you’ve doubled it.

  2. 5 stars
    Just made these for my dad for Father’s Day tomorrow. He’s a lover of all things mint chocolate & I’ve made a few cookie variations with Andes over the years… this one’s a keeper for sure! Quick & easy recipe & they come out looking so beautiful! I did go a little extra & added some pieces to the top right after baking (Pops deserves it 😉). Mine ended up cooking for 9min, but everyone’s ovens are a little different, & I ended up w/a batch of 20 plus 1 big one at the end! Thank you for the recipe, it’s perfect. I’m sure these will be one of Dad’s favorites, the brown sugar cookie base is brilliant 🤌

  3. 5 stars
    This is hands down the best chocate chip cookie recipe I have ever used. I will never use another recipe for chocolate chip cookies as long as I live.

    1. Hi, Jenna– I have not tested this recipe with mint extract, but it should work totally fine! I would not replace the vanilla completely and still use some.