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soft baked andes mint cookies
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5 from 4 votes

Andes Mint Cookies

These soft and chewy Andes Mint Cookies are full of chocolate and mint flavor in every single bite! 
Prep Time15 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: andes mint cookies, christmas cookies, mint cookies
Servings: 24 - 30 cookies
Calories: 179kcal
Author: Amanda

Ingredients

  • 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

Instructions

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.

COOL

  • Remove from oven and let cookies cool on the pan for 2-3 minutes, then remove to a cooling rack to continue cooling.

Nutrition

Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 189IU | Calcium: 11mg | Iron: 1mg