Name: Chocolate Andes Mint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 27 min
Cuisine: American
Ingredients: 1/2 cup butter softened to room temperature; 1/4 cup granulated sugar; 3/4 cup light brown sugar packed; 1 large egg room temperature; 1 teaspoon vanilla extract; 1 1/3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped Andes mints; 18-20 whole Andes mints for topping

There’s something truly magical about the blend of rich chocolate and refreshing mint that just hits the spot every time. That’s exactly why I’m excited to share this Chocolate Andes Mint Cookies Recipe with you—it’s got that perfect chewy texture with little bursts of cool mintiness made from real Andes mints. Trust me, once you try these, they’ll become an instant favorite.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe
Top Tip
How to Serve Chocolate Andes Mint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Andes Mint Cookies Recipe

Why You'll Love This Recipe

This cookie recipe is one of my all-time favorites because it captures that perfect balance between fudgy chocolate and mint without being too overpowering. I love how the Andes mint pieces melt slightly but still give texture with every bite.

Mint-Chocolate combo: Using real Andes mints means authentic mint flavor mingling with rich chocolate, way beyond the usual mint extract.
Chill Time Magic: Letting the dough chill for hours means thicker, chewier cookies that bake up just right.
Easy to make: The method is straightforward, even if you’re not a baker by nature—plus, it’s a great one to make with friends or kids!
Gourmet Look: Pressing a whole Andes mint on top adds a beautiful swirl and a classy finish that’s impressive at any get-together.

Ingredients & Why They Work

Every ingredient here plays a crucial role—especially since the texture and taste of chocolate mint treats can be tricky to balance. I like to emphasize quality butter and fresh eggs for moisture and flavor plus chopped Andes mints that melt into gooey pockets.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of packed light brown sugar with a hint of crystals, one large whole brown egg with a clean shell, a small white ceramic bowl of golden vanilla extract, a small white ceramic bowl with a heap of fine all-purpose flour, a small white ceramic bowl filled with deep brown unsweetened cocoa powder, a small white ceramic bowl of light tan baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with irregular pieces of bright green-and-silver wrapped Andes mint chocolates removed from wrappers showing the green coloring, a neat pile of about twenty whole Andes mint chocolates with smooth green wrappers removed to reveal glossy pale green candies placed on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Using softened butter ensures the dough creams nicely with sugars to create a tender crumb.
Granulated and light brown sugar: The combo adds sweetness plus a bit of chewiness from the brown sugar molasses.
Egg: Room temperature eggs help bind and add moisture, making cookies soft and not crumbly.
Vanilla extract: Just a splash to enrich the chocolate flavor and round out the sweetness.
All-purpose flour: The basic structure of the cookie. Be sure to spoon and level for best results.
Unsweetened cocoa powder: Gives deep chocolate taste without adding moisture.
Baking soda: Helps cookies rise and spread just right.
Salt: Balances sweetness and intensifies the chocolate and mint.
Chopped Andes mints: These magical morsels soften and melt inside, creating little bursts of minty joy.
Whole Andes mints: Pressed on top after baking for that signature swirl and decorative touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play with the mint ratio depending on the occasion — sometimes extra chopped Andes mints inside, sometimes more whole mints topping for show. Feel free to tweak the cocoa powder for deeper chocolate if that’s your jam.

Mint Lovers’ Boost: I once doubled the chopped Andes mints and wow, the cookies were bursting with minty goodness without getting overpowering.
Dairy-Free Option: Swapping butter for vegan margarine works surprisingly well if you’re avoiding dairy, just don’t skip chilling.
Sturdier Cookies: Want crisper edges? Bake a bit longer but watch carefully to avoid baking too hard.

Step-by-Step: How I Make Chocolate Andes Mint Cookies Recipe

The image shows several round chocolate cookies with a thick, creamy layer of melted chocolate swirled on top. The cookies are dark brown and have a rough, crumbly texture on the edges. One cookie in the center has a bite taken out of it, revealing a moist and dense inside. The cookies sit on a light brown parchment paper with some crumbs scattered around. In the background, there are a few small chocolate sandwich pieces with a white filling, slightly out of focus. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugars

Start by beating the softened butter with both granulated and brown sugar on medium-high speed for about 3 minutes. You want it light, fluffy, and almost pale in color—that’s the secret for that soft, tender crumb. Then add the egg and vanilla while mixing continuously, scraping the bowl’s sides so nothing gets left behind.

Step 2: Whisk Dry Ingredients Together

In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined. This step ensures no clumps and helps distribute leavening agents perfectly throughout your dough.

Step 3: Mix Dry Into Wet Ingredients Slowly

Turn your mixer to low and gradually add the dry mix to the wet mix. This avoids a flour cloud all over your kitchen and helps the dough come together smoothly. Once combined, fold the chopped Andes mints in gently with a spatula.

Step 4: Chill That Dough

This is the most important step to get that thick, chewy texture. Cover your dough tightly in plastic wrap and chill it for at least 3 hours or up to 3 days. The longer it chills, the better the dough will behave in the oven, and trust me, it’s worth the wait.

Step 5: Scoop, Bake, and Add the Magical Mint Swirl

Preheat your oven to 350°F and line baking sheets with parchment paper. Take your chilled dough out—if it’s been chilling for more than a day, let it sit 30 minutes at room temp for easier scooping. Use a large cookie scoop to space dough balls about 2-3 inches apart. Bake for 10-12 minutes until edges are set but centers remain slightly soft.

Right as the cookies come out, press a whole Andes mint into the center of each warm cookie. Let it melt for a few minutes, then take a toothpick and swirl it around to create that signature glossy, minty swirl effect. If your cookies spread a bit too much, gently press down the edges with a glass rim to restore a perfect circle.

Top Tip

From making this Chocolate Andes Mint Cookies Recipe multiple times, I’ve learned these little tricks can make a huge difference in your final cookie success.

Softened Butter is Non-Negotiable: I once tried starting with cold butter, and the texture just didn’t come out right—always make sure your butter is soft but not melted.
Don’t Skip Chilling: This dough needs the rest. It’s tempting to bake right away but the chilling step transforms texture and flavor.
Swirl While Warm: Pressing the whole Andes mint while the cookie is hot lets it melt perfectly and creates that dreamy swirl effect I adore.
Use Parchment Paper: It prevents sticking and helps cookies bake evenly without burning on the bottom.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I keep it simple with these cookies but sometimes sprinkle a tiny pinch of flaky sea salt on a few before baking—it brings out the chocolate flavor beautifully. I also love to dust them lightly with powdered sugar for an elegant finish when serving to guests.

Side Dishes

Pair these cookies with a cold glass of milk or a cup of hot coffee or mint tea for a real treat. If it’s a party, I like to serve them alongside mini cheesecakes or a simple chocolate mousse for a rich dessert spread.

Creative Ways to Present

A great way to impress is to stack the cookies on a pretty cake stand, alternating layers with some fresh mint leaves for color and aroma. For holiday treats, I’ve also wrapped several in festive cellophane tied with a ribbon—great for gifting or taking to potlucks.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 5 days. I like to layer them with parchment paper to prevent sticking and keep their delightful soft texture intact.

Freezing

I’ve found that unbaked dough freezes beautifully—just scoop balls onto a tray, freeze until solid, then transfer to a zip-top bag. You can bake from frozen by adding an extra minute or two to the bake time. Baked cookies also freeze well wrapped tightly and thawed at room temp.

Reheating

Warm cookies for about 10 seconds in the microwave before serving, or pop them in a 300°F oven for 5 minutes to refresh that soft, gooey texture and perk up the melted Andes mint.

Frequently Asked Questions:

Can I substitute Andes mints with another type of mint chocolate?

You certainly can! While Andes mints give a distinctive fresh mint flavor and melt perfectly, other mint chocolates like peppermint bark or chopped starlight mints can work as backups. Just keep in mind the flavor and melting behavior might differ slightly.

Why does the dough need to chill for so long?

Chilling allows the butter to firm up and the flour to fully hydrate, resulting in thicker, chewier cookies with better flavor depth. Skipping this step usually leads to flatter, less satisfying cookies.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Make sure the blend is suitable for baking cookies (check package instructions). The texture might vary slightly, but the flavor remains delightful.

What’s the best way to store these cookies to keep them fresh?

An airtight container at room temperature is ideal for up to 5 days. Layer cookies with parchment paper to avoid sticking. For longer storage, freeze either the dough or baked cookies using airtight packaging.

Final Thoughts

This Chocolate Andes Mint Cookies Recipe holds a special place in my kitchen because it’s an easy crowd-pleaser that feels a little fancy but requires no intimidating techniques. I hope you have as much fun making and munching on these as I do—there’s nothing like sharing a warm, minty chocolate cookie fresh from the oven with friends or family. Give it a try and see how something so simple can turn into an unforgettable treat!