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5 from 15 votes

Chocolate Andes Mint cookies

Prep Time10 mins
Cook Time12 mins
Chilling time1 d
Total Time1 d 22 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 293kcal



  • Combine dry ingredients. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream butter and sugar. In a large mixing bowl with an electric mixer, cream together the butter and sugar on medium-high speed, until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
  • Add egg and vanilla. Add eggs, one at a time, beating until combined. Add in vanilla extract and mint extract. Beat to combine.
  • 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.
  • 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.


  • 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.


Calories: 293kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 130mg | Potassium: 77mg | Fiber: 1g | Sugar: 27g | Vitamin A: 260IU | Calcium: 22mg | Iron: 2mg