Chocolate Andes Mint cookies

Print Recipe

5 from 16 votes

These chocolate andes mint cookies are quick and easy to mix up! Made with andes candies and chocolate chips.

Prep Time10

Cook Time12

Chilling time1

Total Time1 22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 293kcal

Author: Heather Perine

Equipment

Ingredients

2 ½ cups (300 g) all-purpose flour
½ cup (42 g) natural unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 227 g) unsalted butter softened at room temperature
1 cup (200 g) granulated sugar
1 cup (213 g) packed light brown sugar
2 large egg at room temperature
2 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup chopped Andes candies
1 cup semi sweet chocolate chips

Instructions

Combine dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. 2 ½ cups (300 g) all-purpose flour ½ cup (42 g) natural unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt
Cream butter and sugar. In a large mixing bowl with an electric mixer, cream together the butter and sugars on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl as needed. 1 cup (2 sticks, 227 g) unsalted butter 1 cup (200 g) granulated sugar 1 cup (213 g) packed light brown sugar
Add eggs and vanilla. Add eggs, one at a time, beating until combined. Add in vanilla extract and mint extract. Beat to combine. 2 large egg 2 teaspoon vanilla extract ½ teaspoon peppermint extract
Add dry ingredients. Gradually add the dry ingredients, beating just until combined. You want to make sure to not overmix. With a wooden spoon, or spatula, stir in candies and chocolate chips. Cover and refrigerate dough for at least one hour, up to overnight. 1 cup chopped Andes candies 1 cup semi sweet chocolate chips
Prep pan and ovens. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
Scoop cookies. When ready to bake, allow the dough to sit at room temperature for several mintues to allow for easy scooping. Using a 1-inch cookie scoop, scoop dough and roll in your hands to form a smooth ball of dough and place on the cookie sheet, spaced about 2 inches apart.
Bake the cookies. Bake in a preheated 350°F oven on the middle rack, for 10-12 minutes until edges are set and middles are puffy but dry. Remove from the oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store these cookies cooled covered in an airtight container at room temperature for up to one week.
Freezing: These mint cookies cookies freeze well. Let your Andes mint cookies cool completely then place in an airtight container or sealable freezer bag and freeze for up to 3 months. You can let thaw at room temperature before enjoying. You can also freeze these mint cookies unbaked. Freeze solid on a parchment lined baking sheet, and then place in a freezer bag and freeze for up to 3 months. When ready to bake, simply bake frozen (there's no need to thaw), and increase the baking time slightly by a few minutes.
Chilling the dough: For best results I recommend chilling the cookie dough overnight. But even one hour of chilling time in the fridge will help improve the cookie's texture and help them spread less.
Gluten free: I haven't tested these cookies with gluten free flour but generally yes for cookies you can swap out the all-purpose flour for a gluten free 1 to 1 flour. This is my favorite go to gluten free flour.
Peppermint extract - Do NOT use mint extract which can taste like spearmint.
Andes candies - I chopped up Andes mints and stirred them into the cookie dough. I also like to place some Andes mint on top of the cookies after they come out of the oven so they make for a prettier presentation. If you can't find Andes mints you can always swap out for mint baking chips.
Semi sweet chocolate chips - You can use semi-sweet chocolate chips, mini chocolate chips, milk chocolate chips, or chop up a baking chocolate bar for these cookies.

Nutrition