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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!
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.
Because they are quite literally cookies with Andes mints inside.
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.
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).
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.
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
Start by whisking together the flour, baking soda, baking powder, and salt, then set this aside.
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.
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.
Lastly, fold in the chopped Andes Mints with a spatula.
Baking Andes Mints Cookies
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).
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?!
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
More Favorites from Fresh April Flours
Andes Mints Cookies
- 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
- 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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.