Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder Pinch of salt 8 ounces (2 cups) semisweet chocolate chips, melted and cooled slightly 8 ounces (2 cups) dark chocolate chips, melted and cooled slightly Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In another medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients; mix until just combined. Stir in chocolate chips. Drop dough by rounded tablespoons onto prepared baking sheet; bake for 12 minutes or until cookies are golden brown. Allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Easy Mint Cookies

Is there any better flavor combination than mint and chocolate? I don’t think so! These homemade Andes mint cookies have it all – chocolate, mint, brown sugar, a little sea salt – and are baked to perfection every time. These cookies are everything we love about classic chocolate chip cookies, taken up a notch! Chopped Andes mints replace chocolate chips and each warm cookie is sprinkled with sea salt. Each cookie is wonderfully balanced in flavor and texture and a mint lover’s dream come true!

How to Make Andes Mint Cookies

Combine the wet ingredients. Add the dry ingredients. Fold in the chopped Andes mints. Chill the cookie dough. Bake the cookies. Sprinkle warm cookies with sea salt, let cool, and enjoy.

Good luck keeping these cookies around – every time I make a batch of Andes mint cookies, they disappear in minutes! Delicious year-round, make a batch of these cookies for birthdays, Christmas cookie exchanges, Valentine’s Day treats, St. Patrick’s Day, or to simply sweeten up the week. Any time is a good time for a batch of Andes mint cookies!

To double this cookie recipe, double the ingredients, chill the cookie dough for 1 hour, and bake 1 sheet of cookies at a time.

Can I use gluten free flour?

Definitely! Replace the all-purpose flour with a 1:1 gluten free flour replacement (like Bob’s Red Mill or Cup4Cup).

How long do these cookies last?

Store Andes mint cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month. If you love traditional Andes mints, I encourage you to give these Andes mint cookies a try! If you make this recipe be sure to leave us a comment or rating. Enjoy!

title: “Delicious Andes Mint Cookies” ShowToc: true date: “2022-12-11” author: “Marlene Keltner”

Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs, beaten 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder Pinch of salt 8 ounces (2 cups) semisweet chocolate chips, melted and cooled slightly 8 ounces (2 cups) dark chocolate chips, melted and cooled slightly Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in vanilla. In another medium bowl, whisk together flour, baking powder and salt. Add dry ingredients to wet ingredients; mix until just combined. Stir in chocolate chips. Drop dough by rounded tablespoons onto prepared baking sheet; bake for 12 minutes or until cookies are golden brown. Allow to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Chocolate Cookies with Andes Mints

Stop making the same boring cookies over and over again. When someone asks you to bring dessert to the next gathering, make these chocolatey andes mint cookies! These soft and chewy chocolate cookies are packed with chocolate chips and Andes mints for the perfect flavor combo. They’re easy to make, hard to resist, and perfect for Christmas. Trademark Note: In the spirit of transparency, I want to note that Andes Mints are a trademarked product. Tootsie Roll, Inc. is a proprietary brand that I want to acknowledge and give credit to.  While these cookies are slightly different from what you’re used to, the flavor is immaculate. The cookies are full of chocolate and have just the right amount of Andes Mints in them! 

How to Make Andes Mint Cookies

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.  In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Fold in the chocolate chips and Andes Mints pieces. Scoop cookies onto prepared baking sheet, top with Andes mints, and freeze to chill the dough. Bake for 10-12 minutes, or until the cookies are set and barely starting to brown around the edges. Remove from the oven and let cool before eating.

Butter: Gives richness and tenderness to these cookies. Use unsalted butter, or use salted butter and omit the 1 teaspoon of kosher salt. Sugars: Granulated sugar adds sweetness, while brown sugar adds additional moisture, chewiness, and depth of flavor. Eggs: Adds structure, leavening, and flavor. Extracts: Use vanilla & peppermint. Flour: Makes up the base of the cookies, giving them structure and strength. Cocoa Powder: Adds chocolatey flavor. Baking Soda: Gives these cookies lift, making them softer and fluffier. Cornstarch: Creates a crumbly and tender texture and prevents the cookies from spreading too much. Salt: Enhances all of the flavors in this cookie, but especially the chocolate. Make sure to use kosher salt!Chocolate Chips: Adds texture and more chocolate flavor. Andes Mints: Adds texture and that signature mint chocolate flavor!

These cookies have a rich chocolate flavor with plenty of mint. Grab a glass of milk and dip these cookies because that is the best way to enjoy them!  Chocolate Andes Mint Cookies can be stored in an airtight container at room temperature for up to 1 week. For best results, I recommend storing them in the refrigerator. These are also easy to freeze, just let them thaw in the fridge when you’re ready to enjoy them.   Andes Mint Cookies are a delightful treat that combines the chocolate and mint flavors that’s so easy to love. The recipe is easy to follow, and the cookies turn out perfectly every time! If you make this recipe be sure to leave us a comment or rating. Enjoy!