Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.
Nothing steals my heart away quite like the combination of peanut butter & chocolate. It’s no secret that chocolate & peanut butter are a match made in heaven. I mean, have you tried my chocolate peanut butter cake? Case in point.
But there’s one humble little guy that pairs quite as well and maybe even better (!!!) with chocolate.
Mint is the new peanut butter in my kitchen.
You’ve got your basic cookie ingredients here: flour, baking soda, baking powder, butter, eggs, vanilla, white sugar, brown sugar, and salt. Thrown into the mix are a couple teaspoons of cocoa powder and some chopped up Andes Mints AND Andes Mints Creme de Menth Baking Chips.
If you have left over Andes mints, try making these Andes mint chocolate cookies or Andes mint fudge next!
Print
Soft-Baked Andes Mint Chocolate Chunk Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Super-soft cookies with Andes Mint Chocolate. Very easy to make, no dough chilling! One of my favorite cookie recipes ever.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 2 teaspoons unsweetened cocoa powder
- 2 cups (340g) chopped Andes Mints OR Andes Mints Creme de Menthe Baking Chips
- 1/4 cup (60ml) milk (if needed, see note)
Instructions
- Preheat oven to 350°F (177°C). With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet. Mix for about 1 minute on low speed. Add the rest of the dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
- Drop by rounded tablespoon-fuls* onto ungreased baking sheet or silicone mat. Bake for 10-12 minutes until sides *slightly* begin to brown. I took mine out of the oven at exactly 10 minutes. Allow to cool on the baking sheet for 2-3 minutes and transfer to a wire rack.
Notes
- Make Ahead & Freezing Instructions: Cookies stay fresh & soft in a sealed container at room temperature for 1 week. Cookies freeze well, up to 2 months.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack
- Milk: The dough is very, very thick and should come together easily. However, if it is TOO thick to handle, add up to 1/4 cup milk before adding the Andes Mint Chips.
- Larger Cookies: If making larger cookies, I suggest dropping dough by 1/4 cup measurements and shaping into a ball. Bake for 11-12 minutes.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
My daughters and I have been making these cookies for the last couple of years and we absolutely love them! One side note–when I first started making these I had inconsistent results, but ever since I’ve started using the weight measurements instead of volume they come together like a dream every time. Also, for those who live at high altitude, this recipes worked for us at 4500 feet.
I liked the andes .int chocolate so much better these were just alright
I only have After 8 chocolates. Can I substitute this chocolate for the Andes?
Hi rose333, we haven’t tried them but they look to be very similar to Andes, so we can’t see why they wouldn’t work. Please let us know how the cookies turn out if you give it a try!
I am searching for the “Mocha Mint Chocolate Chunk” recipe that I make every year but am unable to find it on the website. Any chance you would be able to share a copy with me? I’d greatly appreciate it!
Hi Natalie, we recently removed that older recipe from the website, but if you send us an email at sally@sallysbakingaddiction.com, we’d be happy to share a copy with you.
Can you split this recipe in half?
Absolutely. You can always freeze extra cookies as well – see recipe Notes for details.
Hello, I think this recipe is great. Although, my coworkers favorite is an Andes mint cookie that has espresso. You all used to have it published but I can’t seem to find it on the site anymore. Is there any chance you could send me the recipe?
Hi Kelly, we recently removed that older recipe from the website, but we’d be happy to share a copy with you. Please send us a note at sally@sallysbakingaddiction.com — thank you!
Could I get a copy of the mocha mint with espresso?
Hi Tina, we recently removed that older recipe from the website, but we’d be happy to share a copy with you. Please send us a note at sally@sallysbakingaddiction.com — thank you!
Very good!! Nice, chewy texture. I made half the batch with Andes mints and half the batch with Rolos and both were great!
If I make the dough and refrigerate a day before baking, should I let it come to room temp before baking?
Hi Emily! You can bake from chilled.
I’ve made these several times. Always a hit! Delicious cookies!
This looks soooo good! Can I omit the cocoa powder?
Hi Kim, we don’t recommend leaving out the cocoa powder, but you can add chopped andes mints to our soft chocolate chip cookies instead of chocolate chips if you prefer!
I just had an all day Sally baking day for a baby shower. Looked for a recipe to use with a bag of Andes mints I had, and found this. These are absolutely AMAZING!!! One of my favorite cookies ever! The addition of the small amount of cocoa really makes a difference in taste and appearance. I don’t know why I never tried these before!!! You need to feature these on Facebook if you haven’t already!!! Wow and thanks!
Just made these for about the tenth time. Great recipe to have up my sleeve when I don’t want to wait for the dough to chill plus they’re just plain delicious! I love having all the weights right there in the recipes so I don’t have to look them up. Sally is a baking genius!
I made these last week for a friend’s daughter who loves mint. She loved them! I loved them too and found they got better two-three days after I baked them.
Followed the recipe as written and also the notes.
I found crushed Andes mints at Target! Score!
Thank you!
Hi Sally,
Can I use just one egg white without the additional egg yolk?
Hi Grace! No, I recommend following the recipe with 1 full egg plus 1 extra egg yolk.
I make these cookies every year and they are always a huge hit! I have extra cookie dough leftover and I’m wondering if I can freeze it for later use?
Absolutely! Here are my tips for freezing cookie dough. 🙂
Today was the first time I’ve made this recipe, and it’s definitely become one of my favorites! I’ve put Andes candies in chocolate chip cookie dough before, but none of those batches turned out as soft and gooey as these did. I’m going to have to hide them from myself so my family will have some to munch on tomorrow! 🙂
Wonderful recipe- came out exactly as I had hoped. These cookies have made me a believer in the power of chocolate + mint!
So yummy. Just made these!
Made these over the holidays and everyone loved them. They’re so good!V
Made these this afternoon. O. M. G! Added a little chopped dark choco. Amazing texture, amazing taste! Thank you! (10m was the magic number in oven for me too)
Sally,
Wondering if I can bake these as bars in a cake pan or spread out on a cookie sheet? How much time should I adjust for if so? Thanks!
Absolutely! The bake time will be longer. Unsure of the exact time.
Sally,
Can the dough be made a day ahead and left chilling in the fridge?
Thank you for your help!!
Yes, absolutely! Just let it sit at room temperature for 30 minutes because it might be very stiff/hard to scoop or roll.
Hi Sally,
Can I use salted butter?
Donna
Definitely. I would reduce the salt to 3/4 teaspoon.
Just tried these today to use up some Christmas Andes mint chips and all I can say is WOW ! These are amazing and the house smells so minty fresh 🙂
These were delicious! I am going to have to stock up on these baking mints so I can make these more frequently! Thank you for such a yummy recipe!
These cookies are amazing! Made them tonight to bring to a Christmas Eve party tomorrow and I am fighting every urge to just eat them all myself. Made a great amount of cookies and are perfectly soft! Will definitely be making these again, may even try with different add-ins. Thanks for the recipe!
These were amazing!! Topped mine with a mint truffle hershey’s kiss!! to die for! Thanks!! 🙂
I just made these last night, and they are so moist and yummy! I froze 2 dough balls and the rest I pulled from the fridge. You’re right, they bake up exactly the same! I chopped up 3 40g Cadbury Bubbly Mint Chocolate bars and added about half a cup of chocolate chips. I used 1/8 cup cream instead of milk! My kids loved them! Thanks so much for a great cookie to add to my rotation!
Have you ever made these cookies subbing in mint M&M candies in place of the Andes mints? I have a couple of bags of them and wondered if the substitution would be acceptable. Thanks!
Hi Shenna! I have not tried subbing the mint M&Ms into this cookie recipe but I can only imagine how tasty the result would be; in fact I think I may have to try it!
I made these andes mint cookies for my annual cookie swap and LOVED how they came out! It’s a definitely try if you love the chocolate mint combo!
I just made the Andes menthe cookies, they are great!