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

There’s something utterly delightful about the way chocolate and mint dance together in these cookies. The soft, fudgy texture paired with pockets of melting Andes mints make this Chocolate Andes Mint Cookies Recipe a standout treat you’ll want to bake again and again.

The image shows a close-up of several round chocolate cookies arranged on a textured dark baking tray, placed on a white marbled surface. Each cookie has a rich, dark brown base layer with a soft, slightly cracked texture and is topped with a thick, swirled layer of milk chocolate mixed with white chocolate, creating a marbled effect on the top. Scattered between the cookies are rectangular pieces of dark chocolate, each embossed with the word

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’m genuinely excited about this Chocolate Andes Mint Cookies Recipe because it hits all the right notes—rich chocolate, refreshing mint, and a chewy, satisfying cookie every time. Plus, it’s pretty straightforward, even if you’re juggling a busy schedule.

Perfect balance: The combination of cocoa powder with chopped Andes mints creates a minty-chocolate flavor that’s both intense and smooth.
Texture magic: Chilling the dough overnight gives you wonderfully thick and chewy cookies rather than thin, crispy ones.
Fun finishing touch: Pressing a whole Andes mint on top after baking creates a melty, swirly mint surprise that’s as fun to make as it is to eat.
Easy to customize: Whether you want to mix in extra mint pieces or add a sprinkle of coarse salt on top, this recipe adapts well to your taste.

Ingredients & Why They Work

Getting the right ingredients here is key to capturing that perfect mint-chocolate combo. Each ingredient plays its role to bring the cookies’ magic to life—whether it’s moisture, flavor, or texture.

Flat lay of a few cubes of pale yellow softened butter, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of moist light brown sugar, one large whole egg with a clean shell, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl of white all-purpose flour, a small white ceramic bowl of rich dark unsweetened cocoa powder, a small white ceramic bowl with fine light brown baking soda powder, a small white ceramic bowl of fine white salt, a small white ceramic bowl filled with shiny chopped green-and-silver wrapped Andes mint pieces (unwrapped for freshness), and a small white ceramic bowl holding about twenty fresh whole Andes mints in their natural green and silver foil wrappers, 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: Room temperature and beaten well, it creates a creamy base that helps with a tender crumb.
Granulated sugar & light brown sugar: Brown sugar adds moisture and a slight caramel nuance, while granulated sugar helps with structure and crisp edges.
Egg: Binds everything together and adds richness; make sure it’s room temperature for easy mixing.
Vanilla extract: Enhances the chocolate and mint flavors with a subtle warmth.
All-purpose flour: The backbone gives the cookie its structure—don’t swap it entirely for gluten-free if you want the same texture.
Unsweetened cocoa powder: Use a good-quality cocoa powder for deep chocolate flavor; natural or Dutch-processed can work, but expect slight difference in color and taste.
Baking soda: Helps the cookies rise just enough without spreading too much.
Salt: Crucial for balancing sweetness and boosting all the flavors.
Chopped Andes mints: These melt in bursts through the cookie, delivering that signature minty chocolate hit.
Whole Andes mints: Pressed on top after baking, they melt and swirl into a pretty, glossy finish.

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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

This recipe is flexible and perfect for tweaking to your personal taste. I often double the Andes mints or swap out the chopped for crushed peppermint candies to change up the mint intensity.

Variation: I’ve tried adding a teaspoon of espresso powder to amplify the chocolate flavor, and it’s amazing if you love rich, deep chocolate.
Dairy-free option: You can substitute vegan butter, but the texture might be slightly different—still delicious though!
Mint intensity: Try using more or fewer Andes mint pieces depending on how minty you want your cookies.

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

The image shows several round chocolate cookies on a beige parchment paper. Each cookie has a rough, dark brown base layer with a crumbled texture, topped with a thick, swirled lighter brown chocolate layer. One cookie in the center is missing a bite, revealing a dense, moist inside. In the background, there are rectangular chocolate pieces with three visible layers: a dark brown top and bottom layer with a white middle layer. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating the softened butter with granulated sugar and brown sugar on medium-high speed. This usually takes me about 3 minutes until the mixture looks light and fluffy—that’s the secret to tender cookies. Don’t skip this step; it really makes a difference in texture.

Step 2: Add the Egg and Vanilla

Still mixing, add your egg and vanilla extract. It’s best if both are at room temperature to avoid any curdling. Scrape down the bowl sides to make sure everything is evenly incorporated.

Step 3: Combine the Dry Ingredients

Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. This ensures everything is evenly mixed before you add it to your wet ingredients, preventing clumps of cocoa or soda in your cookies.

Step 4: Mix Dry Ingredients into Wet Ingredients Gently

Turn your mixer down to low and slowly add the dry mix. This prevents an airborne flour mess and helps form a smooth dough. When the flour is almost combined, switch to a spatula for folding in the chopped Andes mints without overworking the dough.

Step 5: Chill the Dough

Here’s a big tip: chilling the dough for at least 3 hours (or up to 3 days) is non-negotiable for these cookies. It lets the flavors meld, firms up the dough so the cookies spread less, and produces that perfect thick, chewy texture.

Step 6: Scoop and Bake

Preheat your oven to 350°F and line baking sheets with parchment paper. If your dough’s been chilled more than a day, let it sit at room temp for about 30 minutes so it scoops easily. Use a large cookie scoop, spacing the balls 2-3 inches apart to allow spreading.

Step 7: Add the Whole Andes Mint and Swirl

Bake for 10-12 minutes until edges are set and tops look soft but not raw. Right out of the oven, press a whole Andes mint into the center of each cookie. Wait a minute or two for it to soften, then swirl it with a toothpick to create those beautiful mint swirls. If the cookie edges spread a bit unevenly, I gently press a wide mouth cup around the edges to keep it perfectly round.

Top Tip

I’ve learned a few must-do tricks from testing this recipe that really make all the difference—these tips will help you nail these cookies every time.

Chilling is key: Don’t rush the dough chill. Longer chilling means thicker, chewier cookies that hold their shape better.
Use a good mixer: Creaming the butter and sugars well is crucial, so use a stand mixer if you have it—it makes this step effortless and consistent.
Swirling technique: When swirling the melted Andes mint, use a gentle circular motion with a toothpick to create pretty, even patterns without breaking the cookie.
Watch your oven: Ovens vary, so start checking cookies at 10 minutes to avoid overbaking and keep that soft-center magic.

How to Serve Chocolate Andes Mint Cookies Recipe

Chocolate Andes Mint Cookies - Serving Suggestion

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top just after swirling the Andes mint—this little salty contrast elevates the chocolate-mint flavors and gives a grown-up twist to these sweet treats.

Side Dishes

Pair these cookies with a cold glass of milk or a warm cup of peppermint tea for a cozy dessert moment. They also make a fun addition to holiday cookie trays or gift boxes.

Creative Ways to Present

For celebrations, I’ve arranged these cookies in festive wreath shapes on platters, adding a few whole Andes mints and mint leaves for extra charm. They’re a hit at holiday parties and always spark conversations.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to avoid sticking. They stay perfectly soft and delicious for about 4-5 days.

Freezing

The dough freezes wonderfully! I portion it into dough balls, flash freeze them on a tray, then store in a freezer bag. Bake them straight from frozen, just add 2 extra minutes to the bake time and enjoy fresh cookies anytime.

Reheating

To refresh those stored cookies, pop one or two in the microwave for 10-15 seconds—this revives the soft, melty texture. You can also warm them in a low oven for 5 minutes if you prefer a slightly crisp edge.

Frequently Asked Questions:

Can I skip chilling the dough?

Chilling is highly recommended because it allows the flavors to develop and the dough to firm up, preventing the cookies from spreading too much during baking. If you’re in a pinch, chilling for at least 1 hour helps, but the texture won’t be quite as nice.

What kind of Andes mints should I use?

I use the classic wrapped Andes mints available in most grocery stores, chopping half for the cookie dough and using whole ones for the tops after baking. This combination gives you those melty mint pockets inside and a beautiful swirl on top.

Can I make these cookies gluten-free?

To make this recipe gluten-free, you can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. However, be aware the texture might change slightly since gluten affects chewiness and structure.

What’s the best way to store these cookies?

Store your baked cookies in an airtight container at room temperature with parchment paper between layers for up to 5 days. For longer storage, freeze the baked cookies in a sealed container and thaw at room temperature before enjoying.

Final Thoughts

Making this Chocolate Andes Mint Cookies Recipe feels like sharing a little bit of joy from my kitchen to yours. The smell as they bake, the ease of swirling those glossy mint tops—these cookies are more than just a treat; they’re a moment to savor. Trust me, once you try them, they’ll become a go-to for any occasion where you want to impress without fuss. Enjoy baking—and don’t forget to save one (or two) just for yourself!