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.
Give my Mint Chocolate Chip Cupcakes a try next when you’re craving a minty dessert. Or whip up a tray of these fudgy Chocolate Mint Brownies to share!
Why I Love Andes Mint Cookies
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!
Ingredient Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- 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 swap them out for peppermint patties!
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.
Recipe FAQs
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
- Icebox Cookies
- Chai Cookies
- Smores Cookies
- Peanut Butter Blossoms
- Peanut Butter Cookies
- How to Make Macarons
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
Andes Mint Cookies
Ingredients
- 10 tablespoons salted butter melted
- ¾ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup andes mints chopped
Instructions
- In a large bowl, whisk together the melted butter and brown sugar until blended.
- Add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and fold into the batter, just until combined. When the flour has almost all been incorporated, add the chopped andes mints and continue folding until no large lumps of flour
remain. - Transfer the dough to the fridge to chill for 30 minutes.
- While the dough chills, preheat your oven to 375F and line two large sheet pans with parchment paper.
- Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3” apart, these cookies spread!
- Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool!
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Notes
- 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
Nutrition
Sweet, minty and chocolatey, these Andes Mint Cookies are begging to be made!
Great recipe – soft and chewy with the mint – TDF!
I love the mint!
There is nothing better than a mint cookie!! Especially when it comes to Andes!!
These cookies are incredible!! They did not last long at our house! SO GOOD!
Can these cookies be frozen?
Yep!
I want to convert this to Keto friendly. What would be the ratio of almond and coco flour to the regular?
I haven’t tried that, sorry!
Can you make the Andes cookies into bars?