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

Nothing beats the cozy charm of mint and chocolate mingling in a chewy cookie. This Chocolate Andes Mint Cookies Recipe is my go-to when I want that perfect blend of rich cocoa with a cool, creamy mint surprise. Trust me, it’s a crowd-pleaser that’s more special than your average cookie.

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 have a soft spot for this recipe because it’s easy enough for a weekday treat but special enough to share during holidays. Every bite balances just right between fudgy chocolate and that unmistakable Andes mint flavor melting on your tongue.

Mint Meets Chocolate Magic: The chopped Andes mints inside the dough infuse every bite with a creamy mint surprise, making these cookies anything but ordinary.
Chilling Makes Perfect: Letting the dough rest for hours thickens the cookies and amps up the flavor, giving you that coveted chewy texture and extra minty goodness.
Simple Yet Showstopping: With just the right mix of pantry staples and Andes mints, this recipe comes together smoothly — no complicated techniques needed.
Customizable Minty Swirl: Pressing a whole Andes mint on top after baking adds a creamy, swirling finish you can’t resist—and it looks stunning too!

Ingredients & Why They Work

Every ingredient here plays its part in creating the perfect thick, chocolatey base with pockets of melty mint. Using room-temperature butter and egg helps the dough come together smoothly, while the unsweetened cocoa powder keeps the chocolate flavor deep but not too sweet.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of packed light brown sugar with a hint of crystals, one large whole brown egg with a clean shell, a small white ceramic bowl of golden vanilla extract, a small white ceramic bowl with a heap of fine all-purpose flour, a small white ceramic bowl filled with deep brown unsweetened cocoa powder, a small white ceramic bowl of light tan baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with irregular pieces of bright green-and-silver wrapped Andes mint chocolates removed from wrappers showing the green coloring, a neat pile of about twenty whole Andes mint chocolates with smooth green wrappers removed to reveal glossy pale green candies placed on a simple white ceramic plate, 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: Softened is key—it helps create a fluffy dough and enriches the cookie’s texture and flavor.
Granulated Sugar & Light Brown Sugar: The combo gives a nice sweetness with subtle caramel undertones from the brown sugar, boosting chewiness.
Egg: Binds everything while adding moisture; room temp ensures it blends well without curdling the butter.
Vanilla Extract: Lifts all the flavors and adds a warm background note.
All-Purpose Flour: The backbone of the cookie, providing structure and chewiness.
Unsweetened Cocoa Powder: For that rich chocolate depth without extra sugar—opt for high quality for best results.
Baking Soda: Helps the cookies rise and spread just right.
Salt: Enhances the chocolate flavor and balances sweetness.
Chopped Andes Mints: The star ingredient—melts into gooey pockets throughout the cookie.
Whole Andes Mints: Pressed on top for an eye-catching, creamy swirl when warm.

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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

I usually stick close to the original because I love how that mint chunks in every bite, but feel free to experiment. Adding a pinch of espresso powder enhances the chocolate, and sometimes I swap the Andes mints for peppermint baking chips if I’m in a rush.

Variation: Once, I added chopped walnuts for crunch — it surprised me how well the nutty texture played with the mint, especially when serving them as a holiday gift.
Dairy-Free Adaptation: Using a vegan butter alternative works well; just be sure it’s softened and track the baking closely to avoid spreading too much.

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

The image shows several round chocolate cookies with a thick, creamy layer of melted chocolate swirled on top. The cookies are dark brown and have a rough, crumbly texture on the edges. One cookie in the center has a bite taken out of it, revealing a moist and dense inside. The cookies sit on a light brown parchment paper with some crumbs scattered around. In the background, there are a few small chocolate sandwich pieces with a white filling, slightly out of focus. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating your softened butter with granulated and brown sugars on medium-high speed for about 3 minutes. You'll see the mixture lighten in color and puff up — that’s your cue that the cookies will be beautifully tender. Don’t rush this part; it's key for that perfect chew.

Step 2: Mix in Egg and Vanilla

With the mixer still running, add the egg and vanilla extract. Scrape down the sides of the bowl with a spatula sometimes to keep everything well combined. This ensures even flavor and texture throughout.

Step 3: Whisk Dry Ingredients Separately

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is essential as it prevents lumps and evenly distributes rising agents, making your cookies bake perfectly.

Step 4: Combine Dry Ingredients Gently

Turn the mixer speed down to low and slowly add the dry mixture to your wet ingredients. This helps keep the flour from flying everywhere and ensures a uniform dough.

Step 5: Fold in Chopped Andes Mints and Chill

Using a rubber spatula, fold in the chopped Andes mints evenly. Once combined, cover the dough tightly with plastic wrap and refrigerate for at least 3 hours — this chilling step thickens the dough and boosts flavor.

Step 6: Scoop and Bake

Preheat your oven to 350°F and line baking sheets with parchment. If your dough has been chilling for more than a day, let it warm on the counter for 30 minutes to make scooping easier. Use a large cookie scoop to portion the dough, spacing 2-3 inches apart.

Bake for 10-12 minutes until edges are set but centers stay soft. This timing helps achieve the chewy center that I love.

Step 7: Add Whole Andes Mints and Swirl

The magic moment: right after removing the warm cookies from the oven, gently press a whole Andes mint in the center. Wait a minute or two as it softens, then swirl with a toothpick to create that signature minty swirl.

If your cookies spread a bit too much and lose their shape, I’ve found swirling a wide-mouthed cup around the cookie’s edges gently rounds them back to a perfect circle.

Top Tip

Over the years of baking these Chocolate Andes Mint Cookies myself and sharing them with friends, I've learned the little details make all the difference. These tips will help you get the texture and flavor just right every time.

Don’t Skip the Chill: Chilling the dough for at least 3 hours thickens it, controls spreading, and deepens flavor—really worth the wait.
Room Temperature Ingredients: Using butter and egg at room temp helps everything blend smoothly and creates a tender crumb.
Mint Swirl Magic: Pressing the whole Andes mint on warm cookies and swirling gently makes for that creamy, eye-catching finish.
Watch Bake Time Closely: Pull cookies from the oven when edges are set but centers are still soft for the best chewy texture.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I usually keep the toppings simple to spotlight the mint-chocolate combo, but for festive occasions, I love a light dusting of powdered sugar or a drizzle of melted white chocolate for an elegant touch.

Side Dishes

These cookies pair beautifully with a glass of cold milk or a mug of hot coffee or peppermint tea—perfect for an indulgent treat anytime. They also make a sweet ending to a dinner party alongside a scoop of vanilla ice cream.

Creative Ways to Present

During the holidays, I arrange these cookies on a festive platter lined with evergreen sprigs and candy canes, making them the centerpiece of the dessert table. For gifts, stacking them in a mason jar tied with a ribbon always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature. They stay soft and flavorful for up to a week—just be sure to separate layers with parchment paper to avoid sticking.

Freezing

If I want to save some dough for later, I shape the dough balls and freeze them on a tray before transferring to a freezer bag. You can bake them straight from frozen—just add a couple extra minutes to baking time.

Reheating

To refresh leftover cookies, I pop them in the microwave for about 10 seconds. It revives that melty mint and soft texture like they’re fresh from the oven.

Frequently Asked Questions:

Can I make this cookie dough ahead and freeze it?

Absolutely! You can scoop the cookie dough balls and freeze them on a baking sheet before transferring to a sealed container. When ready, bake them from frozen, adding a few extra minutes to the baking time.

Why is chilling the dough so important?

Chilling the dough solidifies the butter and lets the flavors meld, preventing excessive spreading during baking, which results in thicker, chewier cookies packed with mint flavor.

Can I substitute the Andes mints with another type of mint chocolate?

You can try peppermint baking chips or mint chocolate chunks, but Andes mints have a unique smoothness and creaminess, so substitutes might alter flavor and texture slightly.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough at least 3 hours, use room temperature but not melted butter, and avoid overmixing once flour is added. These measures help cookies hold their shape during baking.

Final Thoughts

This Chocolate Andes Mint Cookies Recipe holds a special place in my heart—it’s the perfect little indulgence that feels both nostalgic and festive. I always find myself looking forward to sharing them with friends and family, who can’t get enough of that creamy mint swirl. Give this recipe a try; you might just find your new favorite cookie in the process.