Andes Mint Chocolate Cookies

If you love the magical combo of chocolate and mint, these Andes Mint Chocolate Cookies are about to become your new obsession. They are rich, ultra-chewy, and loaded with decadent chocolate and creamy, cool Andes mints in every bite!

Each cookie boasts a fudgy center and cracked, bakery-style edges, finished with a melty layer of minty chocolate that sets into a luscious glaze. Every batch is easy to whip up in one bowl, so they’re perfect for last-minute cookie cravings, sharing at holiday parties, or gifting to your favorite mint lover.

This recipe has been a winter favorite in my family for years—just one bite and you’ll see why they always disappear fast! Whether it’s for Christmas cookie platters or a sweet treat any time of year, these cookies are downright irresistible.

Why You'll Love This Recipe

• Super chewy, fudgy texture every chocolate lover craves
• The perfect harmony of bittersweet chocolate and refreshing mint
• Easy, one-bowl dough ready in under 30 minutes
• Stunning presentation with a swirl of melted Andes mints on top
• Ideal for gifting, parties, or making any night feel special

Key Ingredients for Andes Mint Chocolate Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Unsalted Butter

Butter is the foundation of these cookies, creating a rich, tender texture and balancing the deep cocoa flavor. Room temperature butter creams beautifully for an even dough. If salted butter is all you have, just reduce the added salt by half.

Dutch-Process Cocoa Powder

This cocoa powder delivers the cookies’ signature deep, chocolatey flavor and a darker color. For a slightly lighter taste, you can use natural unsweetened cocoa, though the cookies won’t be as intensely chocolaty.

Andes Mints

These iconic chocolates provide that classic cool mint flavor woven throughout the dough and melted right on top for an extra finish. Cut them into small pieces for even distribution. If you can’t find Andes mints, try chopped mint chocolate bars or even your favorite mint chocolate chips.

Brown Sugar

Brown sugar keeps these cookies moist and chewy while adding a subtle caramel note that pairs perfectly with chocolate and mint. Either light or dark brown sugar works; dark will make the cookies richer.

Semisweet Chocolate Chips

Adding chocolate chips gives lovely pockets of melty chocolate and helps create that crave-worthy fudgy texture. You could also substitute dark chocolate chips or chunks for a richer taste, or use milk chocolate if you prefer a sweeter cookie.

Instructions for Andes Mint Chocolate Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugars

Start by beating together the butter, brown sugar, and granulated sugar in a large bowl until creamy and smooth, about 2-3 minutes. This creates a fluffy base for your cookies and helps them bake up thick and soft.

Mix in Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should look glossy and cohesive.

Add Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix; just blend until you no longer see streaks of flour.

Stir in Chocolate and Mints

Fold in the semisweet chocolate chips and the chopped Andes mints. Distribute them evenly for consistent bursts of chocolate and mint in every bite.

Scoop and Bake

Using a medium cookie scoop or heaping tablespoon, drop the dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake at 350°F (175°C) for 9 to 11 minutes, just until the edges are set and the centers still look slightly soft.

Add Mint Topping

As soon as the cookies come out of the oven, immediately place a whole Andes mint on top of each cookie. Let it sit and melt for a minute, then use a butter knife or spoon to gently swirl the melted mint over the tops of the cookies for a pretty finish.

Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm for gooey centers, or let them set for a chewy, rich texture!

Recipe Variations

Double Chocolate Mint Chip

Amp up the chocolate by swapping semisweet chips for dark chocolate chips and using dark cocoa powder for a wickedly intense, brownie-like cookie.

Gluten-Free Option

Replace the all-purpose flour with a 1:1 gluten-free flour blend. The cookies will still be fudgy and delicious—no one will guess they’re gluten free!

Peppermint Patty Surprise

Tuck a quarter of a peppermint patty into the center of each dough ball for a gooey minty center when you bite in.

Vegan Makeover

Use vegan butter and two flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water) in place of regular butter and eggs. Substitute dairy-free chocolate chips and vegan mint chocolates for a plant-based treat!

Extra Minty Fresh

Increase the chopped Andes mints to 1 1/2 cups for even more minty goodness, or stir in a few drops of peppermint extract to really amp up the cool flavor.

Serving Suggestions

Serve these Andes Mint Chocolate Cookies as part of a festive holiday cookie tray alongside eggnog, hot cocoa, or coffee for a cozy treat. They’re lovely with a big scoop of vanilla ice cream, or simply dusted with a bit of powdered sugar for a special touch. Top with extra chopped Andes mints or chocolate shavings for crunch and flair!

Storage and Reheating

To store leftovers, let cookies cool completely and place them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (with the mint topping set) in a single layer, then transfer to a freezer-safe bag for up to 3 months.

To reheat, warm the cookies in the microwave for 10-15 seconds to restore some gooeyness, or bake at 300°F (150°C) for 4-5 minutes from room temp. Thaw frozen cookies at room temperature before enjoying.

Frequently Asked Questions About Andes Mint Chocolate Cookies (FAQ)

Q: Can I use other mint candies instead of Andes mints?
A: Absolutely! Chopped mint chocolate bars, peppermint patties, or mint chocolate chips all work well. The flavor will vary depending on your chosen candy.

Q: Why do I need to add the Andes mint on top right after baking?
A: Placing the mint while the cookie is hot lets it melt perfectly so you can create that gorgeous, swirled chocolate-mint topping.

Q: Can I chill the dough before baking?
A: Yes! Chilling for 30 minutes to 1 hour can help the cookies bake even thicker and enhances their chewy texture, though it’s not strictly necessary.

These Andes Mint Chocolate Cookies are a must for anyone who craves the classic pairing of chocolate and mint. They’re decadent, easy to make, and always a hit. Give this recipe a try, then drop a comment or rating to let me know how quickly they disappeared at your house!