Warm, rich, and perfectly minty — that’s the magic behind this Chocolate Andes Mint Cookies Recipe. These cookies aren’t just your average chocolate treat; they have pockets of creamy Andes mint that melt in your mouth, creating a beautiful balance of deep chocolate with cool mint. Trust me, once you bake these, you’ll keep coming back for more!
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Why You'll Love This Recipe
I’m genuinely excited about these Chocolate Andes Mint Cookies because they feel so classic yet special at the same time. Plus, they’re a total crowd-pleaser — whether you’re baking just for yourself or for an event.
- Melty Mint Goodness: Every bite has those little chunks of chopped Andes mints, giving you just the right hint of refreshing mint melted into rich chocolate.
- Perfect Texture: The chilling step means that these cookies bake up thick and chewy on the inside with just a slight crisp on the edges — absolutely ideal.
- Simple Ingredients: You probably already have everything you need, and it’s quick to whip up once your butter is softened.
- Eye-Catching Finish: Pressing a whole Andes mint on top before serving not only adds flair but creates a melty, swirled mint center that’s irresistible.
Ingredients & Why They Work
When these ingredients come together, what you get is a cookie that balances sweet chocolate, creamy butter, and that unmistakable mint flavor from Andes mints. Here’s a little breakdown of why each one matters.
- Butter: Essential for that rich, tender crumb and delicious mouthfeel. Make sure it’s softened but not melted for the best texture.
- Granulated Sugar: Adds sweetness and helps the cookies spread just enough.
- Light Brown Sugar: Brings moisture and a touch of caramel flavor, perfect for chewy cookies.
- Egg: Acts as a binder and adds richness; using room temperature eggs helps the batter mix evenly.
- Vanilla Extract: A little vanilla elevates the chocolate and mint flavors without stealing the show.
- All-Purpose Flour: The base of your cookie’s structure — just the right amount gives these cookies stability but keeps them soft.
- Unsweetened Cocoa Powder: Makes the chocolate flavor bold and rich; use good quality cocoa for best results.
- Baking Soda: Helps the cookies rise slightly for that perfect chewy texture.
- Salt: Balances sweetness and enhances the chocolate and mint taste.
- Chopped Andes Mints: This is your secret weapon — small chunks melt throughout, creating gooey pockets of mint.
- Whole Andes Mints: For topping and adding that fun melted swirl on each cookie.
Make It Your Way
Customizing these cookies is where the fun begins. While I love the classic mint-and-chocolate combo, I’ve also tried a few twists that make this recipe even more exciting or easier to fit specific needs.
- Variation: Swap out regular baking cocoa for Dutch-processed cocoa if you prefer a smoother, less acidic chocolate flavor — it’s a subtle but nice difference I enjoy.
- Mint Substitute: If you can’t find Andes mints, try peppermint baking chips or chopped peppermint candies to replicate the minty pockets.
- Adding Texture: Toss in some chopped nuts like pecans or walnuts for a bit of crunch — I do this when I want a twist on the original.
- Dietary Mods: Use a dairy-free butter alternative and egg substitute for a vegan version that still bakes beautifully.
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened butter with granulated and brown sugar. I use my stand mixer with the paddle attachment on medium-high speed for about 3 minutes. You’ll know it’s ready when the mixture turns light and fluffy — this step traps air, giving your cookies a great lift and texture.
Step 2: Add the Egg and Vanilla
Keep the mixer running on low and add the egg along with vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly mixed — you don’t want pockets of egg or vanilla lurking unseen!
Step 3: Mix Dry Ingredients Separately
Whisk together the flour, cocoa powder, baking soda, and salt in another bowl. This step stubbornly eliminates lumps and ensures even distribution of the leavening agent and salt throughout your dough.
Step 4: Combine Dry and Wet Ingredients Slowly
Turn your mixer to low and gradually add the dry mixture to the wet. Doing it slowly prevents flour from puffing out like a cloud, which is a mess nobody likes!
Step 5: Fold in the Chopped Andes Mints
Use a rubber spatula to gently fold in the chopped Andes mints. This preserves the shape of the chunks so they can create those soft pockets of gooey goodness in the baked cookies.
Step 6: Chill the Dough Thoroughly
This is crucial! Cover your dough tightly with plastic wrap and chill it for at least 3 hours, or up to three days. Chilling firms up the dough so the cookies bake thicker and don’t spread too much, which is exactly the texture you want.
Step 7: Bake and Finish with Whole Andes Mints
When ready, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. If the dough has chilled for more than a day, let it sit at room temp for about 30 minutes to soften slightly—it’ll make scooping easier. Use a large cookie scoop to place dough balls 2-3 inches apart.
Bake for 10-12 minutes until the edges are set but the tops still look soft. Immediately after pulling them out, press a whole Andes mint into the center of each warm cookie. Let it sit for a few minutes to melt, then swirl with a toothpick for that gorgeous marbled effect. If the cookie edges look a little wonky, swirl the rim gently with a wide cup to round it back.
Top Tip
From my cookie-baking adventures, I’ve learned that chilling the dough isn’t just helpful — it’s transformative for your Chocolate Andes Mint Cookies Recipe. Here are my go-to tips that make this recipe foolproof.
- Butter Consistency: Make sure your butter is softened but still slightly cool — too warm and the dough becomes greasy; too cold and it won’t cream properly.
- Slow Flour Addition: Adding the flour slowly on low speed stops clouds of flour everywhere and ensures a well-mixed dough without overworking it.
- Don’t Skip Chilling: I can’t stress this enough—chilling thickens the dough and intensifies flavor. I often prepare dough a day before baking for the best results.
- Swirling Technique: When swirling the melted whole Andes mint, use a toothpick while still warm to create an artistic swirl — it looks fancy, but it’s easy and so worth it!
How to Serve Chocolate Andes Mint Cookies Recipe
Garnishes
I usually serve these cookies just as they are, but if I’m feeling fancy, a light dusting of powdered sugar adds a snowy effect that contrasts beautifully with the dark chocolate. For special occasions, a tiny dollop of whipped cream alongside really elevates the experience.
Side Dishes
I love pairing these cookies with a cold glass of milk or my favorite hot peppermint tea to accentuate that minty freshness. If it’s dessert time at a party, a scoop of vanilla ice cream on the side is always a hit.
Creative Ways to Present
At holiday gatherings, I arrange the cookies in a circle on a festive platter with sprigs of fresh mint leaves and small bowls of extra Andes mints nearby. It’s a simple way to add some holiday cheer and makes the dessert table look irresistible.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering them with parchment paper to prevent sticking. They stay fresh and chewy for about 3-4 days if kept this way.
Freezing
For long-term storage, I freeze the dough balls (before baking) on a tray, then transfer them to a zip-top bag. When I want fresh cookies, I bake them straight from the freezer, just adding a couple extra minutes to the bake time. This trick saves me on busy days.
Reheating
Leftover baked cookies reheat beautifully in a 300°F oven for 3-4 minutes. This refreshes their softness without drying them out. Avoid microwaving as it can make them chewy in a different way — not always pleasant.
Frequently Asked Questions:
Absolutely! While Andes mints are iconic for this recipe, you can substitute with peppermint baking chips or chopped mint chocolate candies. Just be mindful of texture differences and melting behavior.
Chilling the dough is essential for the texture and flavor development of these cookies. It prevents excessive spreading, creating thick, chewy cookies, and allows the flavors to meld beautifully.
Yes! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. Ensure the blend contains xanthan gum or add a small amount to help maintain the cookies’ structure.
Store cookies in an airtight container at room temperature, layering parchment paper between them. They stay fresh for up to 4 days. For longer storage, freeze the baked cookies and thaw at room temperature before serving.
Final Thoughts
These Chocolate Andes Mint Cookies hold a special place in my kitchen because they’re the perfect blend of nostalgic and novel. Baking them feels like a little celebration of the classics, enhanced by that cool peppermint surprise. I hope you enjoy making them just as much as I do — it’s a lovely way to treat yourself or impress friends with minimal fuss but maximum wow.
Print
Chocolate Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and fudgy Chocolate Andes Mint Cookies featuring a perfect balance of cocoa and refreshing mint flavor from chopped Andes mints baked into the dough, topped with whole Andes mints melted and swirled for a festive touch.
Ingredients
Wet Ingredients
- ½ cup butter softened to room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup chopped Andes mints
- 18-20 whole Andes mints
Instructions
- Mix Wet Ingredients: Add the butter, granulated sugar, and brown sugar to a large bowl. Using a hand-held or stand mixer fitted with a paddle attachment, beat on medium-high speed for 3 minutes until light and fluffy. With the mixer running, add the egg and vanilla extract, mixing well and scraping down the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture to avoid flour flying. Mix until just combined.
- Add Andes Mints: Fold in the chopped Andes mints using a rubber spatula until evenly distributed throughout the dough.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours or up to 3 days to firm up and develop flavor.
- Preheat Oven and Prepare Cookies: Before baking, preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough has been chilled for over a day, let it sit at room temperature for 30 minutes. Use a large cookie scoop to portion dough onto baking sheets, spacing them 2-3 inches apart.
- Bake Cookies: Bake in the preheated oven for 12 minutes or until cookie edges are set and tops remain slightly soft.
- Add Whole Andes Mint and Swirl: Immediately after removing from the oven, press one whole Andes mint into the center of each warm cookie. Let the candy melt for a few minutes, then use a toothpick to swirl the melted mint into the cookie. If cookies lose their round shape, gently press the edges with a wide-mouthed cup to reform a circle.
Notes
- Chilling the dough for longer than 3 hours, up to 3 days, results in thicker cookies with enhanced flavor.
- Letting dough sit at room temperature before baking if chilled more than a day helps with easier scooping and better texture.
- Using parchment paper prevents sticking and facilitates even baking.
- Swirling the melted Andes mint candy adds a fun decorative touch and distributes mint flavor throughout the cookie top.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
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