Andes Mints Cookies — Chocolate Mint Desserts
Our signature Andes Mints cookies recipe transforms our iconic crème de menthe thins into irresistible baked treats. We designed this recipe to deliver soft, chewy chocolate cookies studded with chopped Andes mints that melt into creamy pockets of mint chocolate in every bite.
The double chocolate base uses both cocoa powder and melted chocolate to create rich depth, while our mints add refreshing peppermint notes that balance the sweetness perfectly. Each cookie stays soft for days thanks to brown sugar moisture, making them ideal for gift boxes, holiday platters, or everyday indulgence.
What makes this cookie recipe special
Ingredients You’ll Need
Our Andes Mints cookies recipe calls for standard baking pantry staples plus one special ingredient: Andes Crème de Menthe Thins. You’ll need 1¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt for the dry mixture.
The wet ingredients include 1 cup (2 sticks) softened unsalted butter, 1 cup packed light brown sugar, ½ cup granulated sugar, 2 large eggs, and 2 teaspoons vanilla extract. Roughly chop 20-24 Andes chocolate mints into quarters — the irregular pieces create varied texture in the finished cookies. We also recommend setting aside 6-8 whole mints to press into cookie tops immediately after baking for a professional bakery finish.
Step-by-Step Baking Instructions
Preparing the Dough
Preheat your oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl — set aside. In a large mixing bowl or stand mixer, cream the softened butter with both sugars on medium speed for 2-3 minutes until light and fluffy.
Beat in eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients on low speed until just combined — avoid overmixing, which creates tough cookies. Fold in the chopped Andes mints gently with a spatula, distributing pieces evenly throughout the dough.
Storage and Make-Ahead Tips
Store baked Andes Mints cookies in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking — the mint pieces can soften slightly and create adhesion if cookies touch directly.
For make-ahead convenience, scoop unbaked dough onto a parchment-lined tray and freeze until solid (about 2 hours). Transfer frozen dough balls to a freezer bag and store up to 3 months. Bake directly from frozen, adding 2-3 minutes to the original bake time. This method lets you bake fresh cookies on demand without mixing a full batch each time.
More Ways to Bake with Andes Chocolate Mints
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Common Questions About Baking Andes Mints Cookies
Yes, Andes baking chips work well as a substitute for chopped Andes Crème de Menthe Thins in this cookie recipe. Use 1½ cups baking chips in place of the chopped mints. The chips are formulated to hold their shape better during baking, so you’ll get more defined chocolate-mint pockets rather than melty swirls. Both versions deliver excellent flavor, so choose based on your texture preference.
Excessive spreading usually indicates the butter was too warm or the dough wasn’t chilled enough before baking. Make sure your butter is softened to room temperature but not melted—it should hold a fingerprint without being greasy. If your kitchen is warm, refrigerate the scooped dough balls for 15-20 minutes before baking. Also verify your oven temperature with an oven thermometer, as temperatures running low can cause spreading before the cookies set.
Toss the chopped Andes mints in 1-2 tablespoons of the measured flour before folding them into the dough. This light coating helps suspend the pieces throughout the cookies rather than letting them sink during baking. Also avoid overmixing once you add the mints—gentle folding distributes them evenly without warming the chocolate, which can cause sinking.
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. We’ve tested this recipe successfully with Bob’s Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure Flour. The texture will be slightly more tender than the original, but the flavor remains identical. Make sure all other ingredients, including your cocoa powder, are certified gluten-free.
Pull the cookies from the oven when the edges are set but the centers still look slightly underdone—they’ll appear shiny and soft. Let them cool on the baking sheet for 5 minutes to finish cooking with residual heat. Overbaking is the most common mistake that creates dry cookies. Using brown sugar (rather than all granulated sugar) also contributes moisture that keeps the centers chewy for days.
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in freezer bags for up to 3 months—they thaw to fresh-baked texture in about 30 minutes. The brown sugar and chocolate in the recipe help retain moisture better than basic sugar cookies, so they won’t dry out quickly as long as they’re sealed properly between servings.
Yes, this recipe doubles easily for larger batches. Mix the doubled dough in a stand mixer rather than by hand to ensure even distribution of ingredients. You may need to bake in multiple rounds depending on your oven capacity—keep unbaked dough refrigerated between batches to maintain proper consistency. Baking time remains the same at 10-12 minutes per sheet.