
Andes Mint Cookies are pure enjoyment and contentment. The mild mint and milk chocolate of Andes plays so nicely with the crisp and buttery cookie for a treat that is sure to win you over.
In just a few minutes you can bake up some delicious cookies that all mint lovers will enjoy!
Who says mint can only be enjoyed during the winter holidays? For sure Andes Mint Cookies will be a hit on a Christmas platter and served at other seasonal activities, but I believe that mint is a year-round flavor, too. The creamy mint and chocolate of Andes candies baked into a buttery crisp cookie is a flavor that can be enjoyed any day of the year.
If you love a cookie, then don’t let the calendar dictate when you should make it. It’s the same with Cinnamon Cookies, Red Velvet Crinkle Cookies, and Soft and Chewy Pumpkin Cookies with Cream Cheese Icing. They’re delicious seasonal cookies, but if you get a craving for cinnamon or pumpkin any time of the year, then just roll with it!
Andes Mint Cookies have the characteristics of a tasty thin and crisp chocolate chip cookie, but with the fun surprise of mint! And it isn’t just any mint – its Andes – the smooth and creamy milk chocolate and mint layered treat. Enjoy melt-in-your-mouth buttery cookie chock full of chocolate and mint!
Table of Contents
About Andes Mint Cookies
- Silky chocolate and mint flavor
- Buttery cookie base
- Thin and crispy
- Slightly chewy centers
Tools You Need
- Large Mixing Bowl
- Measuring Cups and Spoons – Look here to learn how to properly measure baking ingredients.
- Large Wooden Spoon or Sturdy Spatula – These cookies can be hand mixed because the butter is melted and easier to mix.
- Cookie Scoop or Small Spoons – You’ll need to measure about 2 Tbsp. of dough for each cookie.
- Baking Sheets – Line with parchment paper or silpat mats.
What You Need to Make Andes Mint Cookies
- Butter, melted – Butter is the base of our cookies—it adds richness and moisture to our cookies. I use salted, but use whatever you have on hand.
- Light Brown Sugar, lightly packed – I like brown sugar in this recipe because it creates a chewy cookie—feel free to swap granulated sugar if that’s what you have.
- Large Egg – Egg holds our cookies together.
- Pure Vanilla Extract – Vanilla enhances the flavor of the chocolate and mint.
- All-purpose Flour – Flour gives our cookies structure. These are a thin and crisp cookie—if you prefer a thicker and chewier cookie, increase the amount of flour to 1 ½ cups.
- Baking Soda – Baking soda helps ensure the cookies are soft and chewy but don’t rise too much.
- Andes Mints, chopped – Chopped Andes mints are our filling of choice in these cookies! Feel free to use any kind of candy you like.
Variations
- Use granulated sugar for a lighter flavored cookie dough. For a richer flavored cookie dough you can use dark brown sugar.
- Increase flour to 1 ½ cups for a softer and thicker cookie.
- Sprinkle with a few pieces of flaky sea salt for an amazing contrast of flavors.
- Mix with an electric mixer, if desired.
Overview | How to Make Andes Mint Cookies
The full printable recipe is below
- Whisk melted butter and brown sugar until smooth.
- Add egg and vanilla – whisk to combine.
- Fold in flour and baking soda.
- Just before flour is fully incorporated, add chopped Andes mints. Continue folding until no lumps of flour remain.
- Chill dough in refrigerator for 30 minutes.
- Measure 2 Tablespoon sized balls of dough and place on prepared baking sheets at least 3 inches apart.
- Bake for 14 minutes, until edges are set and golden brown. Cool on tray.
Tips
- Chop Andes mints by laying a few unwrapped chocolates by each other. Place a long-bladed knife on top and press firmly, using a rocking motion with the knife. Move knife around and repeat process until chocolate is the right size – slightly smaller than chocolate chips.
- Purchase a bag of Andes baking chips – no chopping required!
- Use a medium cookie scoop – which holds about 2 tablespoons – for uniform size and even baking.
How to Store
At Room Temperature – Allow cookies to cool and then store in a sealed container for up to 5 days.
In the Refrigerator – Allow to cool and then place in a sealed container. The refrigerator can sometimes dry cookies out, so follow freezer storage instructions if you want to store longer than 3-4 days.
In the Freezer – Once cookies have cooled, place them in a container or bag that is airtight. Layer with wax paper, if desired. Freeze for up to 3 months. Let thaw when ready to enjoy.
Frequently Asked Questions
Andes have a delicious mint layer in between two layers of smooth and creamy milk chocolate.
With the butter melted, the brown sugar and dry ingredients dissolve more easily. This will also help the cookies spread, which is one way these cookies get crispy.
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More Decadent Cookie Recipes
- White Chocolate Pistachio Cookies
- S’mores Cookies
- Peanut Butter Cup Cookies
- Brown Butter Toffee Cookies
- Miniature Chocolate Chip Cookies
- Vanilla Biscotti
- Chocolate Madeleines

Andes Mint Cookies
Ingredients
Ingredients
- 10 tablespoons butter, melted
- ¾ cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- ¾ teaspoon baking soda
- 1 cup Andes mints, chopped
Instructions
Instructions
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Next add the egg and vanilla and whisk to combine.
- Add the flour and baking soda and fold in the dry ingredients. When the flour has almost all been incorporated, add the chopped andes mints and continue folding until no large lumps of flour remain.
- Transfer the dough to the fridge to chill for 30 minutes.
- While the dough chills, preheat your oven to 375°F and line two large sheet pans with parchment paper.
- Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3” apart —these cookies spread!
- Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool!
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Notes
- Chop Andes mints by laying a few unwrapped chocolates by each other. Place a long-bladed knife on top and press firmly, using a rocking motion with the knife. Move knife around and repeat process until chocolate is the right size – slightly smaller than chocolate chips.
- Purchase a bag of Andes baking chips – no chopping required!
- Use a medium cookie scoop – which holds about 2 tablespoons – for uniform size and even baking.
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