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

There’s just something so irresistible about a cookie that combines rich chocolate and refreshing mint, don’t you think? This Chocolate Andes Mint Cookies Recipe takes that classic combo and turns it into thick, chewy bites studded with melty Andes mints that are perfect for sharing (or not!).

The image shows a close-up of several round chocolate cookies arranged on a textured dark baking tray, placed on a white marbled surface. Each cookie has a rich, dark brown base layer with a soft, slightly cracked texture and is topped with a thick, swirled layer of milk chocolate mixed with white chocolate, creating a marbled effect on the top. Scattered between the cookies are rectangular pieces of dark chocolate, each embossed with the word

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

I’ve baked countless chocolate chip cookies, but this Chocolate Andes Mint Cookies Recipe holds a special place in my freezer and my heart. The cool mint pieces melt just enough for a gooey center without overpowering the chocolate base.

Perfect Texture: Thick, chewy edges with a tender center that just melts in your mouth.
Unique Minty Twist: Real Andes mints add refreshing bursts of flavor, not just mint extract.
Make-Ahead Friendly: You can chill the dough for up to three days, which makes baking easy and flexible.
Impressively Simple: Easy mixing steps and straightforward ingredients—nothing too fancy but oh-so satisfying.

Ingredients & Why They Work

Every ingredient in this Chocolate Andes Mint Cookies Recipe plays an important role in building that incredible taste and texture. From the soft butter creating rich flavor to the Andes mints delivering bursts of cooling decadence, here’s why each piece matters:

Flat lay of a few cubes of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of moist light brown sugar, one large whole egg with a clean shell, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of rich dark unsweetened cocoa powder, a small white ceramic bowl with fine light brown baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with shiny chopped green-and-silver wrapped Andes mint pieces (unwrapped for freshness), and a small white ceramic bowl holding about twenty fresh whole Andes mints in their natural green and silver foil wrappers, 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: Room temperature and beaten well, it lends creaminess and helps the cookie rise just right.
Granulated Sugar & Brown Sugar: The combo balances sweetness and moistness; brown sugar adds chewiness.
Egg: Binds the dough and keeps the cookie soft but stable.
Vanilla Extract: Just a subtle layer of flavor to deepen the chocolate notes.
All-Purpose Flour: Provides structure without weighing down the cookie.
Unsweetened Cocoa Powder: Gives that deep chocolate flavor without extra sweetness.
Baking Soda: Acts as a leavening agent, creating those slight rises and chewy edges.
Salt: Enhances all the other flavors – never skip this!
Chopped Andes Mints: Distribute melty pockets of mint goodness throughout the dough.
Whole Andes Mints: Pressed on top while warm for that gorgeous, glossy finish and swirled melted mint.

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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

This Chocolate Andes Mint Cookies Recipe is a fantastic base but I love mixing it up depending on the occasion. Don’t be shy about making it your own!

Nuts for Texture: I’ve sprinkled in chopped walnuts or pecans before; they add a lovely crunch contrast to the smooth mint.
Extra Minty: For a stronger mint kick, add a few drops of peppermint extract – just be careful, it’s easy to overpower.
Dairy-Free Twist: Substitute coconut oil for butter and an egg replacer for a vegan-friendly batch.
Chocolate Variety: Use semi-sweet or even dark chocolate chips along with the Andes mints for depth.

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

The image shows several round chocolate cookies on a beige parchment paper. Each cookie has a rough, dark brown base layer with a crumbled texture, topped with a thick, swirled lighter brown chocolate layer. One cookie in the center is missing a bite, revealing a dense, moist inside. In the background, there are rectangular chocolate pieces with three visible layers: a dark brown top and bottom layer with a white middle layer. 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 sugars on medium-high speed until the mixture turns light in color and very fluffy—this usually takes about 3 minutes. This step adds important air for a delicate cookie crumb. Then, with the mixer running, beat in the egg and vanilla. Remember to scrape down the bowl sides so everything blends evenly.

Step 2: Combine the Dry Ingredients Separately

While that’s mixing, whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl. Doing this beforehand helps the dry ingredients mix uniformly into the wet ingredients, avoiding clumps and making sure the cocoa flavor is evenly distributed.

Step 3: Mix Dry Ingredients Into Wet

Turn the mixer down to low and slowly add the dry ingredients to your wet mixture. This keeps the flour from flying everywhere. Mix just until combined — overmixing can lead to tougher cookies. Fold in the chopped Andes mints gently with a spatula. This gives little pockets of mint that melt perfectly when baked.

Step 4: Chill the Dough

Here’s the non-negotiable secret: chill the dough tightly wrapped in plastic wrap for at least 3 hours, or up to 3 days. Chilling firms the dough so your cookies don’t spread too thin and develop that thick, chewy texture we love. I often make the dough the night before and bake the next day, it really makes a difference.

Step 5: Scoop and Bake

When ready, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If your dough has chilled longer than a day, let it rest at room temp for about 30 minutes to soften slightly—it’ll scoop easier. Use a large cookie scoop to place dough balls 2 to 3 inches apart. Bake for 10-12 minutes until edges are set and tops look just a little soft.

Step 6: Add the Signature Andes Mint Top

The moment you pull the cookies from the oven, gently press a whole Andes mint into the center of each warm cookie. Let the mint soften and spread for a minute or two, then use a toothpick to swirl the melted mint for that pretty marbled effect. If your cookies spread a bit out of shape, a quick circle swirl with a wide cup rim helps tidy them up.

Top Tip

I’ve learned through baking this Chocolate Andes Mint Cookies Recipe several times that chilling the dough well is the real game-changer for texture and shape. Don’t skip it, even if you’re in a hurry—it’s worth the wait!

Thorough Creaming: Beat your butter and sugars until light and fluffy to trap air and achieve a tender crumb.
Slow Dry Ingredient Addition: Adding flour mix slowly on low speed helps prevent a floury mess and ensures even blending.
Chill, Chill, Chill: Dough needs at least 3 hours in the fridge for best results—overnight is even better.
Melted Mint Swirl: Press whole Andes mints on immediately after baking and swirl with a toothpick for the prettiest finish.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I usually keep it simple with these, letting that glossy melting mint speak for itself. But sometimes I dust a light sprinkle of powdered sugar on top for a snow-kissed look—especially around the holidays, it feels so festive!

Side Dishes

These cookies pair beautifully with a cold glass of milk or a warm mug of peppermint hot chocolate for an indulgent treat. I also love serving them with a scoop of vanilla or mint chocolate chip ice cream when guests come over.

Creative Ways to Present

For special occasions, I arrange the cookies on a platter with sprigs of fresh mint and a scattering of mini chocolate chips. Another fun idea: serve them warm in a jar with whipped cream and crushed Andes mints on top for a cozy dessert in a cup.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and chewy for up to 4 days. If you want to keep the cookie tops looking fresh, I pop them in the container without stacking or protect the mint with parchment.

Freezing

Cookies freeze wonderfully! I freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag. When you’re ready to enjoy, simply thaw at room temperature for a couple hours—like magic, they taste just-baked.

Reheating

Pop your cookie in the microwave for 10-15 seconds to get that melty, freshly baked feel back. I find reheating with a warm mint on top revives that signature gooey swirl perfectly.

Frequently Asked Questions:

Can I use other mint chocolates instead of Andes mints?

While Andes mints lend a special creamy texture when melted, you can substitute with similar mint chocolates like peppermint bark chunks or mint chocolate chips. Expect minor differences in melt and flavor, but still delicious.

Why is chilling the dough important for this recipe?

Chilling solidifies the butter and helps the dough firm up, preventing cookies from spreading too thin. It also allows flavors to develop fully, giving a thicker, chewier cookie with better texture overall.

Can I make this recipe vegan or gluten-free?

Yes! For a vegan version, swap butter for coconut oil or vegan margarine and use a flax egg as an egg substitute. For gluten-free, replace the flour with a 1:1 gluten-free baking flour blend, and check that your Andes mints are free of any gluten additives.

How do I get the mint on top to melt and swirl perfectly?

Press the whole Andes mint into the cookie right out of the oven while it’s still warm. Let it sit for a minute or two to melt slightly, then gently swirl with a toothpick for that beautiful marbled look. Working quickly is key!

Final Thoughts

This Chocolate Andes Mint Cookies Recipe feels like a cozy kitchen hug whenever I bake it. The little mint surprises tucked inside always bring smiles, and it’s just one of those recipes I recommend to friends looking for a chocolate-mint cookie that’s both easy and extra special. So, grab that bag of Andes, chill your dough, and enjoy the magic—it’s really worth every delicious bite!