If you adore the rich, indulgent taste of chocolate combined with a refreshing hint of mint, then this Chocolate Andes Mint Cookies Recipe is about to become your new obsession. These cookies are a delightful blend of fudgy cocoa goodness with bursts of creamy Andes mint that melt blissfully in your mouth. Perfectly chewy on the inside with just the right crisp edges, they bring a sophisticated twist to the classic chocolate chip cookie. Every bite feels like a little celebration, making these cookies a guaranteed crowd-pleaser for any occasion or just a cozy treat for yourself.
Ingredients You’ll Need
The beauty of this Chocolate Andes Mint Cookies Recipe lies in its straightforward, pantry-friendly ingredients that pack a punch of flavor. Each component plays a crucial role, whether it’s building the cookie’s structure, adding moistness, texture, or infusing that unmistakable mint-chocolate magic.
- 1 1/2 cups all-purpose flour: Forms the sturdy base for our cookie dough, providing structure and chewiness.
- 1/2 cup unsweetened cocoa powder: Brings that deep chocolate richness and a slight bitterness that balances the sweetness.
- 1 teaspoon baking soda: Helps the cookies rise, creating a light yet tender texture.
- 1/4 teaspoon salt: Enhances all the flavors and intensifies the chocolate notes.
- 1/2 cup unsalted butter, softened: Adds luscious moisture and a buttery flavor essential for soft cookies.
- 1 cup granulated sugar: Delivers sweetness and contributes to the cookie’s crisp edges.
- 1/2 cup brown sugar, packed: Adds a subtle caramel undertone and helps retain moisture.
- 2 large eggs: Bind the ingredients together and give the dough its perfect softness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor profile.
- 1 cup semisweet chocolate chips: Creates melty pockets of chocolate throughout every bite.
- 1 cup Andes mints, chopped: The star ingredient that melts into an iconic refreshing mint swirl.
How to Make Chocolate Andes Mint Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt—these dry ingredients will give your cookies their tender crumb and rich chocolate foundation.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes. This step is essential because the air incorporated here helps your cookies maintain a soft, slightly chewy texture with beautifully crisp edges.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which lends just the right cozy warmth and enhances the chocolate-mint combination.
Step 4: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter-sugar-egg combo, mixing just until everything comes together. Overmixing at this stage can make the cookies tough, so stop once you see no more flour streaks.
Step 5: Fold in Chocolate Chips and Andes Mints
Gently fold in the semisweet chocolate chips and chopped Andes mints, making sure they’re evenly distributed throughout the dough. The Andes mints will soften and melt slightly during baking, creating those signature pockets of creamy minty heaven.
Step 6: Scoop and Bake
Use a tablespoon to scoop dough portions onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges look set but the centers remain soft and tender.
Step 7: Cool and Enjoy
Once baked, let the cookies cool on the sheet for 5 minutes—this step lets them firm up just enough to move without breaking. Transfer the cookies to a wire rack to cool completely before indulging in these mint-chocolate marvels.
How to Serve Chocolate Andes Mint Cookies Recipe
Garnishes
Sprinkle a little extra finely chopped Andes mints or a light dusting of cocoa powder right before serving for an elegant, fragrant touch. Adding a few sea salt flakes on top just before baking can also accentuate the chocolate’s richness and create a perfect sweet-salty balance.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a smooth cup of coffee, or even a refreshing hot peppermint tea to complement the mint notes. If you want a more decadent treat, serve them alongside vanilla ice cream for a timeless dessert combo.
Creative Ways to Present
For a party or gift, stack these Chocolate Andes Mint Cookies Recipe delights with parchment paper layers in a decorative tin or box. You can also sandwich them with mint chocolate ganache or buttercream for an elevated twist that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature for up to 5 days. This helps maintain their chewiness and flavor, ensuring that each bite tastes nearly as fresh as the first.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, freezing until solid, then transferring to a zip-top bag or airtight container. They’ll keep for up to 3 months and thaw quickly at room temperature.
Reheating
To bring back that warm, melty cookie feel, pop a frozen or stored cookie in a 300°F oven for about 5 minutes or microwave for 15-20 seconds. This revives the gooey goodness and soft texture that makes these cookies so irresistible.
FAQs
Can I substitute the Andes mints with something else?
Absolutely! If you can’t find Andes mints, try chopped peppermint bark or mint chocolate chips. The flavor won’t be exactly the same, but you’ll still get that refreshing minty kick that makes this recipe so special.
Can I make the dough ahead of time?
Yes, the dough actually benefits from resting in the fridge for up to 24 hours. This allows the flavors to meld and can improve the texture, resulting in even chewier, more flavorful cookies.
Are these cookies gluten-free?
The recipe uses all-purpose flour, so it’s not gluten-free as written. However, with a good gluten-free flour blend that measures cup-for-cup, you can achieve similar delicious results without gluten.
Why do some cookies spread too much?
Using softened butter, not melted, helps control spreading. Also, chilling the dough before baking can reduce excessive spreading, helping your cookies keep a nice shape with soft centers and crisp edges.
Can I make these cookies vegan?
To veganize this Chocolate Andes Mint Cookies Recipe, substitute butter with vegan margarine or coconut oil, eggs with flax eggs, and make sure your chocolate chips and Andes mints are dairy-free. The result will still be deliciously minty and chocolatey.
Final Thoughts
There’s something truly magical about this Chocolate Andes Mint Cookies Recipe that turns a simple batch of cookies into an irresistible treat full of comforting chocolate and refreshing mint. Whether you bake them for a special occasion or a spontaneous sweet craving, these cookies will bring smiles and happy sighs all around. I hope you enjoy making and sharing this recipe as much as I love having it in my collection—it’s one you’ll come back to time and again.
Print
Chocolate Andes Mint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and chocolaty Chocolate Andes Mint Cookies combine the deep flavor of cocoa and semisweet chocolate chips with refreshing chopped Andes mints, creating a perfect balance of sweet and minty in every bite. These soft, chewy cookies are quick to prepare and make a fantastic treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semisweet chocolate chips
- 1 cup Andes mints, chopped
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined and aerated.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will take about 2 to 3 minutes, ensuring a soft texture in the cookies.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate and emulsify. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Mints: Carefully fold in the semisweet chocolate chips and chopped Andes mints, distributing them evenly throughout the dough.
- Scoop Dough: Using a tablespoon measure, scoop out portions of dough and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set while the centers remain soft for a chewy texture.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra minty flavor, add an additional 1/4 cup of chopped Andes mints.
- Ensure butter is softened but not melted for best creaming results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- Using parchment paper helps prevent sticking and makes cleanup easier.
