Chocolate Andes Mint Cookies

If you’ve ever had Andes mints, you know that sweet, creamy mint-chocolate flavor that’s simply irresistible. Now, imagine that flavor in cookie form! Chocolate Andes Mint Cookies are everything you love about the minty chocolate combo—rich, fudgy, and oh-so-satisfying. These cookies are soft on the inside, with a slight crisp on the edges, and every bite delivers a burst of minty goodness that will make your taste buds do a happy dance.

Why You’ll Love It

• Perfect Mint-Chocolate Balance: The combination of rich chocolate and cool mint is perfectly balanced in each bite, making these cookies a real treat.
• Soft & Chewy: These cookies stay soft and chewy, with the added bonus of melty Andes mints throughout.
• Easy to Make: You don’t need any fancy equipment or techniques to whip these up. Just a few simple ingredients and you’re on your way to minty cookie heaven.
• Perfect for Mint Lovers: If you’re someone who can’t resist that mint-chocolate combo, these cookies are about to become your new obsession.

Ingredients for Chocolate Andes Mint Cookies

Unsalted Butter

Provides richness and moisture to keep these cookies soft and chewy.

Brown Sugar

Gives the cookies that deliciously soft and chewy texture, while also adding depth of flavor.

Granulated Sugar

For that perfect balance of sweetness.

Eggs

Bind the ingredients together and add structure to the cookies.

Vanilla Extract

Adds warmth and depth of flavor to balance the chocolate and mint.

All-Purpose Flour

Forms the base of the dough, creating a chewy cookie texture.

Cocoa Powder

Provides a deep, rich chocolate flavor.

Baking Soda

Helps the cookies rise and become soft and puffy.

Salt

Balances the sweetness and enhances the flavor of the chocolate and mint.

Andes Mints

The star of the show! These mint chocolates add bursts of minty goodness and melt beautifully in the cookie dough.

Semi-Sweet Chocolate Chips

For an extra dose of chocolate, ensuring that each bite is decadent and rich.

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2. Cream the Butter and Sugars

In a large bowl, beat together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.

3. Add the Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

5. Fold in the Chocolate Chips and Andes Mints

Gently fold in the semi-sweet chocolate chips and chopped Andes mints. Make sure the mints are evenly distributed throughout the dough.

6. Scoop the Dough

Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie, as they will spread while baking.

7. Bake the Cookies

Bake for 8-10 minutes, or until the cookies are set and slightly firm around the edges. The center should still be soft and slightly underbaked, which will help them stay chewy.

8. Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.

Nutrition Facts (Estimated per serving)

Calories: 170
Protein: 2g
Fat: 10g
Carbohydrates: 21g
Sugar: 14g
Sodium: 50mg
Fiber: 1g
Cholesterol: 25mg

Prep and Cook Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies

Variations

• Mint Chocolate Swirl: If you want to amp up the minty flavor even more, swirl in a bit of mint chocolate chips or a few extra Andes mints on top before baking.
• Dark Chocolate: Swap the semi-sweet chocolate chips for dark chocolate chips for a richer, more intense chocolate flavor.
• Gluten-Free: You can make these cookies gluten-free by swapping the all-purpose flour with a gluten-free flour blend.

How to Serve Chocolate Andes Mint Cookies

• With a Glass of Milk: These cookies are perfect when paired with a cold glass of milk, allowing the creamy milk to balance out the richness of the chocolate and mint.
• On Their Own: Serve them as a sweet snack or dessert for any occasion.
• With Ice Cream: For an extra indulgent treat, crumble these cookies on top of vanilla or mint chocolate chip ice cream.

Additional Tips

• Chill the Dough: If you want thicker cookies, chill the dough in the fridge for 30 minutes before baking.
• Don’t Overbake: These cookies should look slightly underbaked when you take them out of the oven. This will ensure they stay soft and chewy.
• Storage: Store any leftover cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

FAQ

Q1: Can I use regular mint chocolate?
A1: Yes, you can use regular mint chocolate in place of Andes mints. Just chop it into small pieces so it melts nicely in the dough.

Q2: Can I make these cookies ahead of time?
A2: Absolutely! You can make the dough and refrigerate it for up to 24 hours before baking. This also helps the flavors meld together.

Q3: Can I freeze the cookie dough?
A3: Yes, you can freeze the cookie dough! Roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer-safe bag. Bake from frozen for about 12 minutes.

Q4: Can I use a different type of chocolate in these cookies?
A4: Yes, you can swap out the semi-sweet chocolate chips for milk chocolate, white chocolate, or even dark chocolate, depending on your preference.

Q5: How do I prevent my cookies from spreading too much?
A5: If your cookies spread too much, chill the dough for 30 minutes before baking, and make sure the butter isn’t too soft when mixing.

Q6: Can I add nuts to the cookies?
A6: Definitely! Chopped walnuts or pecans would be a great addition, giving the cookies a nice crunch to balance the soft minty chocolate.

Q7: How do I know when my cookies are done baking?
A7: The edges of the cookies should be golden brown, and the center should look slightly soft but set. Don’t worry if they’re a little underbaked—the cookies will continue to firm up as they cool.

Q8: What’s the best way to store these cookies?
A8: Store your cookies in an airtight container at room temperature to keep them soft. If you want to keep them fresh for longer, store them in the fridge or freezer.

Q9: Can I make these cookies dairy-free?
A9: Yes! You can use dairy-free butter and swap out the chocolate chips for dairy-free alternatives to make these cookies dairy-free.

Q10: Can I double this recipe?
A10: Yes, you can easily double the recipe. Just make sure you have enough space on your baking sheets and increase the baking time slightly if needed.

Conclusion

Chocolate Andes Mint Cookies are the perfect blend of mint and chocolate, with a soft, chewy texture that will make you reach for another (and another). These cookies are easy to make, customizable, and simply irresistible. Whether you’re baking for a crowd, treating yourself, or sharing them with friends, these mint-chocolate delights are sure to bring smiles to everyone’s faces. So grab your ingredients and make a batch today—your taste buds will thank you!

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