Crushed Andes Mints — Ready for Baking
We’ve taken our signature three-layer chocolate mint candies and crushed them into the perfect size for all your baking needs. Crushed Andes Mints eliminate prep work — no chopping, no mess, just ready-to-use pieces that melt beautifully into cookies, brownies, cheesecakes, and ice cream.
Each piece delivers our classic combination of smooth chocolate and refreshing mint. The uniform size ensures even distribution throughout your recipes, so every bite carries that distinctive Andes flavor your family loves. Our crushed mints hold their shape during mixing while still melting perfectly when baked.
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How to Use Crushed Andes Mints in Your Recipes
Fold crushed Andes Mints directly into cookie dough or brownie batter just before baking. For chocolate chip cookies, replace half your chips with our crushed mints to create a mint chocolate variation that rivals any bakery version. The pieces maintain their structure during mixing but soften beautifully in the oven.
For no-bake desserts, stir crushed mints into cheesecake filling, mousse, or whipped cream. They also make an excellent ice cream topping — the chocolate coating holds up without becoming rock-hard in the freezer. Sprinkle them over frosted cupcakes or press into the sides of a layer cake for professional-looking decoration.
Storage and Freshness
Store your crushed Andes Mints in the resealable bag at room temperature, away from direct sunlight and heat sources. The chocolate coating protects the mint layer, maintaining flavor for up to 12 months when properly sealed.
Avoid refrigerating the bag, as temperature fluctuations can cause condensation that affects texture. If you live in a warm climate, store the sealed bag in a cool pantry or cabinet. Once opened, press out excess air before resealing to preserve freshness between baking projects.
What Makes Crushed Andes Mints Different
Unlike generic mint chips or chopped candies, crushed Andes Mints maintain our signature three-layer construction. The outer chocolate layers protect the creamy mint center, preventing that mint flavor from baking off or becoming bitter at high temperatures.
The crush size is calibrated specifically for baking — small enough to distribute evenly but large enough to create satisfying mint pockets in finished desserts. Generic mint chips often melt too completely, while hand-chopped mints create inconsistent pieces that can burn or disappear entirely.
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Questions About Crushed Andes Mints
Yes, crushed Andes Mints work as a direct substitute for chocolate chips in most recipes. Keep in mind they add mint flavor, so they work best in chocolate-based recipes where mint complements the profile. For recipes where you want pure chocolate, consider mixing half crushed mints and half regular chocolate chips.
The crushed format melts similarly to chips but retains more structural integrity, so you’ll see distinct mint pieces in your finished baked goods rather than fully melted-in flavor.
For a standard batch of 24 cookies, start with one-half to three-quarters cup of crushed Andes Mints. This provides noticeable mint flavor without overwhelming the base cookie dough. You can adjust up to a full cup if you want more pronounced mint presence.
Fold the crushed mints in gently at the end of mixing to prevent them from breaking down further. The pieces will soften during baking but maintain their shape for that classic mint-chocolate texture.
No, crushed Andes Mints soften and become creamy but don’t melt away completely like some chocolate chips. The three-layer construction helps them hold their shape, creating distinct pockets of mint flavor in cookies, brownies, and cakes.
You’ll see and taste individual mint pieces in the finished dessert, which is what gives Andes baked goods their signature texture. They become soft and melty when warm but firm up again as the dessert cools.
The crushed Andes Mints themselves don’t contain gluten ingredients, but they’re produced in facilities that also process wheat products. We recommend checking the current package label for the most up-to-date allergen information if you have celiac disease or severe gluten sensitivity.
For baking applications, you can safely use crushed Andes Mints in gluten-free cookie and brownie recipes made with alternative flours.
Crushed Andes Mints can be melted, but their consistency differs from pure chocolate because of the mint layer. For smooth ganache or drizzle, we recommend using our Andes Baking Chips instead, which are formulated specifically for melting.
If you do melt the crushed format, add a tablespoon of heavy cream or coconut oil per cup of crushed mints to improve flow. Heat gently in 15-second microwave intervals, stirring between each, to prevent scorching.
When stored in the resealable bag at room temperature, opened crushed Andes Mints maintain quality for 6-8 months. The chocolate coating protects the mint layer from oxidizing quickly. Press out excess air before resealing after each use.
If you notice any white bloom on the chocolate surface, that’s just cocoa butter separation from temperature changes — the mints are still safe to use and will taste normal once baked into recipes.
Absolutely. Crushed Andes Mints work beautifully in no-bake cheesecakes, mousse, pudding parfaits, and icebox cakes. Fold them into fillings or use them as decorative toppings. Since they’re already fully formed candies, they don’t require heating to develop flavor.
For frozen desserts, the crushed format is ideal because the pieces stay pleasantly crunchy rather than becoming too hard like solid chocolate can. Mix them into ice cream bases or use as a topping for frozen yogurt.