Soft, chewy, and packed with the refreshing flavor of mints, these Andes Mint Chocolate Cookies are a minty chocolate lover's dream. Perfect for holidays, special occasions, or a simple treat, they’ll quickly become a go to cookie recipe in your collection.

These cookies are the perfect combination of chocolate and mint. These are similar to the chocolate mint cream cookies, but using a chocolate mint instead of pastel nonpareils!
Why You'll Love Andes Mint Chocolate Cookies
Simple Ingredients: Most items are pantry staples, with Andes mints adding a fun twist.
Irresistible Flavor Combo: The rich chocolate base pairs perfectly with the cool mint from Andes candies.
Holiday-Friendly: Their festive flavor and appearance make them perfect for Christmas or St. Patrick’s Day.
Ingredients
Andes Mint chocolate cookies are made with basic pantry ingredients along with the minty chocolate rectangle candies (affiliate link) that are creamy and delicious. Along with unsalted butter, brown sugar helps these cookies stay chewy and melted chocolate chips and eggs keep them fudgy with crispy edges!
How To Make Andes Mint Chocolate Cookies

Melt butter and sugar
Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved

Add chocolate chips
Stir in the chocolate chips until melted. Transfer to a mixing bowl and cool for 10 minutes.

Add eggs
Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.

Add dry ingredients
In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.

Roll into ball shape
Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.

Mint topping
Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.
Equipment Needed
- Electric hand mixer or KitchenAid mixer
- Tablespoon sized cookie scoop
- Parchment Paper
- Cookie Sheet
- Offset spreader

🔄 Substitution Ideas
- Andes Mints: Use mint chocolate chips or a chopped dark chocolate bar with a splash of peppermint extract.
- Unsalted Butter: Replace with salted butter but reduce added salt in the recipe.
- All-Purpose Flour: Use gluten-free 1:1 baking flour for a gluten-free version.
🎨 Recipe Variations
Brownie-Inspired: Swap out half the butter for cream cheese for a richer, fudgier texture.
Triple Chocolate: Add white and milk chocolate chips alongside the Andes mints.
Mint Explosion: Stir in crushed peppermint candies for extra minty flavor.

👩🍳 Top Tips for Preparing These Cookies
Room Temp Butter: Let the butter soften naturally for smoother mixing.
Chill the Dough: Refrigerating the dough for 30 minutes helps prevent spreading and enhances flavor.
Don’t Overbake: Remove the cookies when the edges are set, even if the centers look soft—they’ll firm up as they cool.
Use Fresh Ingredients: Ensure your baking soda and cocoa powder are fresh for the best rise and flavor.
🍽️ Serving Suggestions
- Crumble over vanilla ice cream for a decadent dessert.
- Serve warm with a cold glass of milk.
- Pair with hot cocoa or peppermint tea for a cozy treat.

Related Recipes
When you make these andes mint chocolate cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe

Andes Mint Chocolate Cookies
Equipment
- Electric hand mixer or KitchenAid mixer
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Ingredients
- 12 tablespoons unsalted butter
- 1½ cups brown sugar , packed
- 2 tablespoons water
- 2 cups chocolate chips
- 2½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- 45 Chocolate Mint Candies unwrapped
Instructions
- Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved.
- Add the chocolate chips and stir constantly until melted. Transfer to a mixing bowl and cool for 10 minutes.
- Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.
- In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.
- Preheat the oven to 350 degrees. Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.
- Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.
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