Andes Cookies
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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.
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.
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
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?!
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 mint chocolate recipes: copycat Shamrock Shake, mint chocolate brownies, no bake mint chocolate chip pie, and mint chocolate chip cupcakes!
More Favorites from Fresh April Flours
Andes Mints 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.
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.
Love love love these cookies! I admire chocolate and mint and chocolates – yum!
I’m glad you’re a mint chocolate fan, Jess!
LOVE this idea, Lynn! I must admit that I wasn’t really a mint and chocolate fan until about a year ago, but MAN do I love it now and can’t wait to try these out (GF of course!)
Mint chocolate is the bomb digity… As are these cookies! Would love to see your GF version!
You sound so much like my sister! She is so good about doling out her candies and sweets just every now and again, or using them up in baking (she just used all her leftover m&ms eggs and Crunchy easter eggs in a batch of cookies). In our house they don’t last a week! We seriously have a sugar problem 🙂
But now you have inspired me to give these a go next time I have some extra after dinner mints hanging around 🙂 I love that you used all brown sugar, and that these are perfect for late night baking! Gotta have cookies and an early bedtime sometimes 🙂 Thanks Lynn!
Haha, somehow I was born with a lot of will power!!
Andes Mints are one of my favorites, so I’m certain they would be fabulous in these cookies!
They SO are! You must try them, Kathy!
These look absolutely wonderful! Andes mints are definitely my favorite type of candy! And in cookie form!? Well, that’s just outrageous! In a good way, of course. These look delicious, and I can’t wait to make these!
I recently made a cooking and baking blog, too.
http://kcolescreativecorner.com
I would greatly appreciate it if you would check it out!
Thanks so much!
You’ll have to let me know if you do, K!
Ooohh, I just purchased some mint chocolate chips, Andes brand yesterday and this will make the perfect cookie. Love that it includes brown sugar, usually the best taste!
Linda, you will love these cookies. Report back if you make them!
Curious why you added the extra baking soda? Thanks for your answer ahead of time! I’m very excited to try your recipe!
We’re using an acid (brown sugar) to help activate the baking soda, bringing lift to the cookies. Enjoy!
Strange enough, the salt activates the baking soda:)
Old World Home (lovely youtuber) made these and linked them. I will be making them today.
Awesome, thanks for letting me know, Meghan!
Question, I’m in CO and my cookies baked flat instead of pillowy yummies. Do I add more baking powder or baking soda to help with elevation? Or do I just suck 😅 they were still DELICIOUS! Thanks!
Hey, Jadyn! So sorry the cookies didn’t work but I’m glad they were still delicious! I have never baked at high altitude, but I always direct people here. Let me know how it works if you try some adjustments!
These are incredibly good! Thanks so much for the recipe!
So glad you enjoyed them, Jen!
Great recipe except I would double it nexttime… we only got 12 cookies out of it!! Also they were perfectly done after baking at 350 for 6 1/2 minutes, not 10-12.
Easy to make and great flavor!!
Thanks, Lindsey 🙂
My family loves anything mint, so this recipe really made a hit!
So glad you all enjoyed it, Donna!
I loved these cookies and they were super easy to make! They also go really fast so double up!
Thanks so much, Sheila! I totally agree about doubling, haha.
I was nervous when I took these out of the oven because they didn’t look quite right, but they turned into the most delicious perfect looking cookie as they cooled. My husband tells me they’re delicious and he wouldn’t be mad if I made them more often.
I love this, Kel! Cookies RIGHT out of the oven rarely look perfect and often the beauty is in the cooling 🙂 I’m so glad you liked them!
Oh my goodness, these are DELISH!! Chewy, minty, chocolatey – the whole family loved them. They really taste like an Andes mint chocolate. I doubled the batch and they were gone in less than an hour.
Thanks so much, Carol! I’m so glad you enjoyed them so much 🙂
Very good light cookie. Mine turned out taller than yours but very good. The recipe only made 17 cookies so I might double it next time.
Thanks so much, Sally! The type of baking sheet you use can also dictate the final shape/texture of your cookie. I always use dark pans for my cookies which can heat them a little quicker and melt the butter faster. But I’m glad you liked them!
These cookies were so great! I’m a college student and made them for my roommate as a birthday gift and it was easy (even in a small kitchen) and they came out great!
I love hearing this! Thanks so much, Grace!
The recipe is just wonderful! But when I stored them over ight in covered container, they were hard! Very disappointing…no one touched them on my tray! Do you have any idea, or has anyone else experienced this…they were SO good first day!
Hey, Mimi– I’d say you may have overbaked them a TINY bit, because they are typically the same texture the next few days. They will also likely soften after another day even if they did wind up hardening after one day.
I made these for my son’s birthday. He wanted the mint chocolate stuffed inside, so I ended up refrigerating the dough. But they tasted delicious!
Just a heads up, when you increase the recipe serving size in print preview mode, the weights don’t increase…just the measurements
Thanks so much, Renee! And the recipe increasing is a function of the program that I have no control over (I add the weight measurements manually), so good catch 🙂