Magical Andes Chocolate Mint Cookies

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If you like chocolate and mint together, these Andes Chocolate Mint Cookies are just for you! There’s something magical about the combination of chocolate and mint. The rich, velvety depth of chocolate meets the cool, refreshing zing of mint, creating a flavor pairing that just works. Not only do these cookies taste amazing, but the texture is on point. The cookie is slightly crisp on the edges yet chewy in the center creating a unique beautiful mint chocolate cookie that will surely become a new favorite. 

The Inspiration Behind these Andes Chocolate Mint Cookies

In an effort to create recipes that help celebrate special occasions, these Andes Chocolate Mint Cookies were inspired by St. Patrick’s Day. I happen to love chewy cookies AND St. Patrick’s Day, especially in Chicago. The river is died green and the city turns into one big green beer, ha! Everyone is out having a few (many) cocktails and celebrating the big day. It’s also a great excuse to indulge in all the amazing food Chicago has to offer. If you stay in for St. Patrick’s Day (like I do now), there are several amazing recipes like this Mint Chocolate Chip Ice Cream Cake and of course Corned Beef and Cabbage to celebrate the big day with. 

Why You’ll Love These Andes Chocolate Mint Cookies:

• Rich and chewy: These cookies are indulgent. Full of chocolate and mint flavor and the texture is amazing. They’re indulgently chewy, almost like a brownie, but in cookie form!
• Loaded with Andes Mints: You can see and taste the Andes Mints in the cookie. Chopping up the mints helps get a few pieces in every bite!
• Perfectly balanced: I do not use mint extract because I find it to taste fake. Instead, the Andes Mints provide just enough mint and coolness to the rich cocoa powder. Neither over power each other. It’s a wonderful combination!
• Easy to make: These are simple and straight-forward to make. Nothing too fancy here!

Ingredients:

• All purpose flour: All purpose flour provides structure for the cookie. 
• Cocoa powder: Unsweetened cocoa powder adds deep chocolate flavor.
• Cornstarch: Cornstarch makes these cookies soft and chewy. 
• Baking soda: Baking soda helps the cookies rise. 
• Salt: A little salt to enhance the chocolate and mint flavor. 
• Granulated sugar: Sugar sweetens the cookies. 
• Butter: Butter adds flavor and also helps provide a crispy edge. 
• Eggs: A few eggs bind all the ingredients together. 
• Vanilla extract: Vanilla adds warmth and flavor. 
• Andes Mints: Chopped up Andes Mints add a delicious cool mint flavor and a tough of green color. 
• Semi-sweet chocolate chips: Chocolate Chips add a nice bite of texture and additional chocolate flavor. 

Instructions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Cream together butter and sugar in a mixer until light and fluffy.
3. Add eggs and vanilla and mix until smooth. Scrape down the sides of the bowl. 
4. In a separate bowl, mix together flour, cocoa powder, cornstarch, baking soda and salt. 
5. With mixer on low-speed, slowly pour the dry ingredients into the wet ingredients just until combined. 
6. Lastly, stir in the Andes Mints and chocolate chips. 
7. Measure about 2 tablespoons of dough per cookie and drop on prepared baking sheet. I use a cookie dough scoop to make sure the cookies are the same size. Bake for 10 minutes. Let cool on baking sheet for 5 minutes then remove and let cool completely on cooling rack.

Tips and Tricks for Success:

• Read through the entire recipe before starting. This helps prevent mistakes.
• Prepare ingredients and kitchen equipment ahead of time. This helps prevent mistakes and makes clean up much easier. 
• Use room temperature ingredients to ensure the ingredients mix well, but are not over-mixed. Over-mixing can create a tough or dense cookie. 
• Do not over-bake. Cookies will continue to bake as they cool on the baking sheet. If you need to, bake one cookie first and see how long it takes to ensure you have the correct baking time for your oven. 

Serving Suggestions:

• Serve warm with a cold glass of milk. OMG this is good.
• Add a scoop of mint chocolate chip ice cream between two cookies for an indulgent Mint Chocolate Chip Cookie Sandwich. 
• Drizzle with melted white chocolate for a festive touch. This would be pretty for Christmas!

Final Thoughts: 

Andes Chocolate Mint Cookies are a dream for anyone who loves the classic combination of chocolate and mint. Whether you’re making them to celebrate St. Patrick’s Day, Christmas or just have a craving, these Chocolate Mint Cookies are easy to make, slightly fancy and surely delicious. Enjoy!

 I would love to hear from you! Please share this post, leave a comment or rate this recipe. I appreciate your support!

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Yield: 26 cookies

Andes Chocolate Mint Cookies

Print

Andes Mints and chocolate chips are mixed into a chewy chocolate cookie dough and baked until slightly crisp yet chewy. These are so delicious! Perfect for holidays and St. Patrick's Day!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 small package Andes mints, chopped (need about 1 cup chopped)
• 1 cup semi-sweet chocolate chips (I used mini chocolate chips)

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a non-stick baking mat.
2. In a medium bowl, mix together flour, cocoa powder, cornstarch, baking soda and salt; set aside.
3. In a mixer, cream together butter and granulated sugar until fluffy. Next, mix in vanilla and eggs, scraping down sides of the bowl as necessary.
4. With mixer on low-speed, slowly add the dry ingredients mixture just until combined. Dough will be thick, but moist. Lastly, stir in the chopped Andes Mints and chocolate chips.
5. Measure about 2 tablespoons of dough and drop on prepared baking sheet (a cookie dough scooper is helpful for this). Bake for 10 minutes. Let cool on baking mat for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Store cookies in an airtight container for 4 days.

Cookies can be frozen for up to 3 months.

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