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Delish Andes Mint Chocolate Cookies

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
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

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.