These soft and chewy Andes Mint Cookies are full of chocolate and mint flavor in every single bite! Perfect for a cookie exchange or holiday gifting!
Perfect for any holiday cookie tray, and so easy to make! With several different prep options, you’ll find one that fits your baking timeline. We love holiday sweets like my Crockpot Candy and this is one of my Desserts you’ll definitely want in your holiday baking rotation!
ANDES MINT COOKIES RECIPE
HOW TO MAKE ANDES MINT COOKIES
- Mix dry ingredients. Combine the flour, cornstarch, baking soda and salt in a mixing bowl, then set aside.
- Mix wet ingredients. Mix the butter and both sugars until creamy. Mix in egg.
- Add dry ingredients. Add the flour mixture, half at a time, mixing after each addition.
- Stir in mints.
- Chill. Cover mixing bowl and chill for at least 2 hours.
- Scoop and bake. Scoop balls of dough onto baking sheet, and bake for 9-11 minutes.
- Cool. Let cool on the baking sheet a few minutes, then transfer to a rack to continue cooling.
ADDITIONAL COOKING TIPS
- MIXER – if you don’t have a stand mixer, or would rather not clean it afterwards, you can use a hand-mixer. I do recommend using a mixer of some kind to make sure the ingredients are properly mixed. You can use a sturdy whisk and your good ol’ arm muscles to mix the ingredients if that’s all you have available.
- COOKIE SCOOP – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze. I’ve linked to the one I use down by the recipe.
- ROOM TEMP INGREDIENTS – for the best results when baking these cookies, your cold ingredients (like the butter and eggs) should be at room temperature so it can easily be whipped and creamed.
- USE REAL BUTTER – this isn’t the time to use shortening or margarine. Those perform differently in baking recipes, and this recipe was only tested using real butter.
- USE FRESH INGREDIENTS – did you know using older baking soda/baking powder can affect the way your cookies bake? Over time, leavening agents, (which is what baking soda and powder are) lose their efficacy, and won’t give your cookies that classic texture.
If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
VARIATIONS OF THIS RECIPE
- BAKING CHIPS – for the sake of convenience, I like to use Andes mint baking chips, so there isn’t as much chopping involved.
- MINTS – I like to use a handful of chopped individually wrapped mints, to change up the texture and look. If you prefer, you can use all chips, all chopped mints, or make your own ratio of the two.
- ESPRESSO – If you truly love chocolate, try adding a 1/2 tsp of espresso powder. It doesn’t make the cookies taste like coffee, but it enhances and brings out the flavor of the chocolate.
- CHOCOLATE DRIZZLE – these cookies are fabulous with a drizzle of melted chocolate over the top!
MAKING ANDES MINT COOKIES AHEAD OF TIME
These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time!
The dough needs to be chilled for at least 2 hours, but can be refrigerated for up to 3 days. and freezing it into individual balls.
That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!
The dough can also be frozen into individual balls.
Bake from frozen, as directed, adding an additional minute or two to the cook time.
Leftover cookies will keep at room temperature (in an airtight container) for 3-5 days.
You can also freeze baked cookies for up to 2 months.
SPECIAL EQUIPMENT FOR THIS RECIPE
The following links are affiliate links.
The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. For more information regarding this program and what it means for you, please see my Privacy page.
- Stand Mixer – I love using my mixer to make cookies, but they can be pricey.
- Hand Mixer – this model is a true workhorse in my kitchen!
- Baking Sheets – I love the large size and how sturdy these pans are.
- Parchment Paper – no cutting required, these sheets fit perfectly in the baking sheets above.
- Cookie Scoop – this scoop will easily measure out 1 1/2 Tbsp of dough!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter softened to room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature is best
- 1 cup Andes mint baking chips
- 5 individually wrapped Andes Mint Thins roughly chopped
MIX DRY INGREDIENTS
- In a small mixing bowl, add flour, cornstarch, baking soda and salt. Whisk together, then set aside.
MIX WET INGREDIENTS
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat until creamed together and light in color.
- Add egg and beat until mixed.
ADD DRY INGREDIENT MIXTURE
- Add in flour mixture, half at a time, mixing after each addition.
ADD MINTS AND CHILL
- Gently fold in the baking chips and chopped mints.
- Cover bowl with plastic wrap and refrigerate for at least 2-3 hours, or up to 3 days.
SCOOP AND BAKE
- Preheat oven to 350 F degrees and line a baking sheet with parchment paper.
- Scoop 1.5 - 2 Tbsp cookie dough onto prepared baking sheet, keeping the cookies about 2” apart. Bake for 9-11 minutes.
- Remove from oven and let cookies cool on the pan for 2-3 minutes, then remove to a cooling rack to continue cooling.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!