Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.
Why this Recipe Works
Who else loves popping a chocolate covered mint in their mouth after dinner?
Truth be told, a handful of freshly unwrapped Andes mints sounds like a great dessert to me!
- Easy to make with a handful of ingredients.
- Andes mints are folded into a simple cookie dough before baking.
- Perfect balance of rich chocolate and cool mint flavor.
For this recipe, I took those candies with creamy mint filling and added them to a basic buttery cookie dough. The result is a thin, crispy cookie bursting with chocolate mint flavor.
If you love Andes mints as much as I do, get ready to meet your newest favorite cookie recipe!
- Butter. Butter is the base of our cookies, it adds richness and moisture. I use salted for this recipe, but use whatever you have on hand.
- Sugar- I like using brown sugar in this recipe because it creates a chewy cookie.
- Vanilla. Pure vanilla extract enhances the flavor of the chocolate and mint. Use our homemade vanilla extract for delicious results.
- All purpose flour. Flour gives our cookies structure. These are a thin and crisp cookie. If you prefer a thicker and chewier cookie,
increase the amount of flour to 1 ½ cups.
- Baking soda. This helps ensure the cookies stay soft without rising too much.
- Andes candies. Chopped andes mints are our filling of choice in these cookies! You can occasionally find a bag of the chopped Andes in your baking aisle, otherwise chop them up yourself. Or feel free to use any kind of candy you like (Heath is great too).
Tips and Tricks
- Make sure to space each ball of cookie dough at least 3 inches apart. These cookies spread!
- Sprinkle a pinch of flaked sea salt on the top of each cookie immediately after baking. It will remind you of these amazing Caramel Cookies.
- Let the cookies cool on the baking tray. They will continue to set as they cool to room temperature.
- Store cookies in an airtight container at room temperature. Enjoy within 5 days. In my house, they disappear long before then.
- Freeze Cookies. Use my tips on how to freeze cookie dough for later.
You can prep the dough a day or two ahead of time. Keep it in the fridge covered with plastic wrap until ready to bake. You can also freeze the dough for longer storage! Scoop the dough onto the baking sheet and freeze for 1 hour. Transfer balls of dough to freezer bags. Store in the freezer for up to 3 months.
Look at the edges of the cookies to tell when they’re ready to come out of the oven. The center of the cookies will look soft while the edges should be set. Be careful not to overbake. The cookies continue firming up as they cool.
Chilling the dough helps the cookies stay chewy and keeps them from spreading too much as they bake. Please allow at least 30 minutes to get the dough nice and cold for best results. It’s worth it!
More Easy Cookie Recipes
Sweet, minty and chocolatey, these Andes Mint Cookies are begging to be made!