Delish Andes Mint Chocolate Cookies

I made these chewy chocolate cookies studded with Andes mints because sometimes I want dessert that tastes like a Thin Mint put on a winter coat and became a brownie. They’re fudgy, minty, and just fancy enough to make it look like I tried—without forcing me into a sugar-dusted meltdown. Melted Andes on top become a shiny, mint-chocolate “glaze,” which is the culinary way of saying: I put candy on cookies and called it a day. You should try them because people lose their minds over them, and by “people” I mean me, standing in the kitchen at 10 p.m., pretending to “quality control” the fourth one.

My family story with these? Picture this: I asked my husband to unwrap a bag of Andes mints, and he ate every third one like it was a union break. The kids “helped” by taste-testing the dough with spoons the size of shovels, and yes, I did bake the first batch on a too-small pan because I’m a rebel without spatial awareness. Did they fuse into one super-cookie? Absolutely. Did we eat it anyway? Also absolutely. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use a chocolate cake mix, add an egg, oil, a hit of cocoa, and stir in chopped Andes. Is it legal? Morally grey, but effective.
– Melt butter in the microwave and skip creaming. The cookie police are off today.
– Pop scooped dough in the freezer for 10 minutes instead of chilling an hour. Patience is not my brand.
– Line pans with parchment and reuse the same sheet for all batches—environmental hero, lazy icon.
– Measure with a kitchen scale over the bowl so you “accidentally” use fewer cups. Fewer dishes, more cookies.
– Outsource mint unwrapping to small humans. Tell them it’s “very important culinary work.”

Serving Ideas

– With black coffee, because adulthood is just coffee paired with whatever sugar you can reach.
– Vanilla ice cream sandwich situation: two cookies, one scoop, instant bragging rights.
– Peppermint hot chocolate for maximum mint-on-mint chaos. You came here for drama.
– A bold red wine if the kids turned your living room into a fort city. Pair the cookie with deep breaths.
– Or just eat one over the sink in complete silence like a victorious raccoon. Highly recommended.

What to Serve It With

– A platter of other cookies so these can be the obvious favorite.
– Fresh berries if you want to pretend this is balanced.
– Crushed candy canes for sprinkling, because subtlety is overrated.
– A simple vanilla or peppermint whipped cream dip. Whip it in the same bowl. We respect chaos here.

✔Tips & Mistakes

– Don’t overbake. Pull them when the edges set and the centers look slightly soft—they’ll firm up as they cool.
– Gently press a piece of Andes on top during the last minute of baking, then swirl with the back of a spoon for that glossy cap.
– If the dough seems sticky, chill 20 minutes. If it seems crumbly, a tablespoon of milk saves the day.
– Use parchment, not your “vintage” cookie sheet you found in the garage. Minty hockey pucks are not the goal.
– Measure flour lightly or use a scale. Too much flour = cakey sadness.
– A pinch of espresso powder intensifies chocolate without turning it into mocha. Trust.
– Let them cool on the tray 5 minutes to set before transferring or you’ll have “delicious rubble.”

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container at room temp: 3–4 days.
– Freeze baked cookies: up to 2 months, parchment between layers. Thaw on the counter, rewarm 8–10 seconds in the microwave.
– Freeze dough balls: scoop, freeze on a sheet, then bag. Bake from frozen, adding 1–2 minutes. Emergency dessert preparedness = adulting.

✔Variations and Substitutions

– Swap half the Andes for dark chocolate chunks if you like it less sweet.
– Add 1/4 teaspoon peppermint extract to the dough if you want a full mint megaphone.
– Sprinkle flaky sea salt on top after the mint melts. Fancy with zero effort.
– Use gluten-free 1:1 flour and chill the dough a bit longer—works surprisingly well.
– Stir in chopped walnuts or pecans because crunch is a lifestyle.
– Drizzle with melted white chocolate if you’re feeling extra. Or call it “deconstructed” and walk away.
– No Andes? Use mint chips or chop up peppermint bark. The cookie won’t file a complaint.

Delish Andes Mint Chocolate Cookies

Thick, fudgy chocolate cookies loaded with chopped Andes mints and melty chocolate chips. Cool mint meets rich cocoa in every chewy bite—perfect for holidays, cookie swaps, or any mint-chocolate craving.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon peppermint extract avoid mint oil; it’s stronger
• ▢ 2 cup all-purpose flour spooned and leveled
• ▢ 0.75 cup unsweetened cocoa powder natural or Dutch-process
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1.5 cup Andes creme de menthe thins chopped
• ▢ 1 cup semi-sweet chocolate chips mini or regular
• ▢ 0.5 teaspoon espresso powder optional, enhances chocolate flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 2 minutes.
• Beat in eggs one at a time until well combined, then mix in vanilla and peppermint extract.
• In a separate bowl whisk flour, cocoa powder, baking soda, salt, and espresso powder (if using).
• Add dry ingredients to the wet ingredients and mix on low just until no dry streaks remain; do not overmix.
• Fold in chopped Andes mints and chocolate chips. If dough feels sticky, chill for 10 to 15 minutes.
• Scoop about 1.5 tablespoons of dough per cookie onto prepared sheets, spacing 2 inches apart.
• Bake 8 to 10 minutes, until edges are set and tops are slightly cracked but centers are soft.
• Cool on the sheet for 5 minutes, then transfer to a rack. Press a few extra chopped mints on top while warm for a melty finish.

Notes

Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months. For extra mint, drizzle with melted Andes mints once cooled. If using mint extract, start with 0.25 teaspoon and adjust to taste.