If you love Andes mint candies like I do, then you’re in for a treat – these Andes chocolate mint cookies are soft and chewy and loaded with Andes mints. We topped ours with more Andes chips and some chocolate chips too!
My little baking prodigy is at it again. We didn’t have anything going on one Saturday afternoon so my daughter decided to bake us some cookies. Several weeks ago, we bought a package of Andes mints with the intention of baking cookies with them, but we ahem, accidentally ate them all. Oops. Sorry not sorry.
We bought more Andes at our next grocery store run so we could finally bake with them. Addie made these essentially on her own and got upset when I offered to help in the kitchen. All I managed to do for her was cream the butter and sugar. She managed to handle the rest.
Addie had a great idea and topped off our cookies with more Andes baking bits and some mini chocolate chips. My suggestion was to top it off with some chocolate ganache, but I was obviously overruled. I think that my daughter had the better idea, if I’m being honest. I mean, look at all those toppings!
My family and I adored these cookies and attempted to horde them for ourselves so that we did not have to give any of them away. That’s how good they were.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Andes chocolate mint cookies
- 1 cup (2 sticks or 16 Tablespoons) unsalted butter
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 and ½ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder optional but recommended
- ½ teaspoon salt
- 1 cup Andes Mints chopped (you can use Andes baking chips too)
- 1 cup chocolate chips or chunks plus more for topping if desired
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until incorporated.
- In a separate large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt.
- Turn the mixer to low and slowly add in the dry ingredients. Mix until everything comes together and is well combined. Add in the Andes mints and the chocolate chips and mix well.
- Transfer the bowl to your refrigerator to chill for 1 hour. If you leave it in for longer, keep in mind that the dough will be very hard to scoop so you'll want to thaw it out a bit.
- Preheat your oven to 350℉. Line two baking sheets with parchment paper or silicone mats and set aside.
- Using a medium sized cookie scoop or two spoons, scoop out portions of dough and place them on the prepared baking sheet. Make sure to leave about 2 inches between each mound of cookie dough.
- Bake in your preheated oven for 15-17 minutes. The middles may look underdone, and that's OK. They will continue to firm up and set as they cool.
- If desired, you can top your cookies with extra Andes baking chips and/or chocolate chips.
- Allow the cookies to cool for about 5 minutes before moving to a cooling rack to cool completely.
- Serve and enjoy.