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Soft and Chewy Andes Mint Cookies

A stack of three rich, dark chocolate Andes Mint Cookies, with the top cookie broken open revealing a gooey green mint filling.

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Make these rich chocolate mint cookies featuring chopped Andes Mints for a soft, chewy center. This easy recipe delivers the classic festive flavor perfect for holidays or any time you need a comforting treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped Andes Mints (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips and the chopped Andes Mints.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Press a few extra chopped Andes Mints onto the top of each dough ball.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest texture, chill the dough for at least 30 minutes before scooping and baking.
  • If you want a stronger mint flavor, add ½ teaspoon of peppermint extract to the wet ingredients.
  • These cookies are excellent for holiday cookie exchanges and make great homemade gifts.

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