I love this recipe for Soft and Chewy Andes Mint Cookies! It’s essentially a chocolate chip cookie dough with chopped Andes Mints folded in. I also add chopped dark chocolate for extra depth. These cookies are easy to make and perfect for a Christmas cookie tray — everyone adores them!
The other day I was trying to do my makeup after two nights of minimal sleep and I felt a little zombie-ish. I told Eric I needed a better beauty routine because I felt older, and he jokingly said, “Instagram. Just being on Instagram will solve everything.” If only it were that simple. Still, a good laugh and a fresh batch of cookies go a long way.
Later that week Eric complimented my “mouth crinkles” — which I suspect really meant wrinkles — so welcome to the mid-30s! If you need a way to widen your smile lines, these Andes Mint Cookies will do it. They’re fun and delicious, and people always ask for the recipe.
These cookies are a simple way to elevate classic chocolate chip cookies into festive, minty treats. You can chop regular Andes mints yourself or buy pre-chopped mint baking chips in a 10-ounce bag in the baking aisle. Either works great.
The result is a soft, buttery cookie where the mint complements warm, gooey dark chocolate. The dark chocolate is optional but adds richness and a slightly more sophisticated flavor that I love. Let’s make them!
How to make Andes Mint Cookies
Start by creaming softened butter until smooth and creamy, scraping down the bowl as needed. Add granulated and brown sugar and cream together until light and fluffy — this incorporates air for chewy cookies.
Mix in vanilla and eggs. If you prefer a stronger mint flavor, add a few drops of peppermint extract, but the Andes mints provide a pleasant, subtle mint when left as-is.
Spoon and level your flour, then add it to the bowl but don’t mix yet. On top of the flour add baking soda, cornstarch, and salt, stir those into the flour to remove clumps, and then mix into the butter mixture just until combined. The cornstarch keeps the cookies extra soft and chewy — it’s the same trick behind popular pudding-cookie recipes.
Reserve a small amount of Andes mints and dark chocolate for topping, then fold the rest of the chopped Andes mints and chopped dark chocolate into the dough until distributed. Avoid overmixing; stop when the flour streaks disappear.
Shape dough into 1½–2 inch balls with a cookie scoop or spoon and space them about 2 inches apart on lined baking sheets. Bake at 350°F for 10–11 minutes, or until the edges are set but the center still has a slight shine (it will continue to set on the hot pan). Be careful not to overbake.
Right after removing the cookies from the oven, push the edges gently toward the center with a spatula or two spoons — within 60 seconds — to keep the centers soft and fudgy. While still warm, press the reserved mint and chocolate pieces on top for an attractive finish.
Make them any size you like; adjust baking time for larger or smaller cookies. I prefer larger cookies at home for dunking in hot chocolate, and smaller ones on cookie trays so they don’t overpower other varieties.
These cookies are always a hit. Share them at Christmas gatherings and watch everyone smile. After all, the holidays are for sharing cookies and enjoying good company.
Soft and Chewy Andes Mint Cookies
Ingredients
- 1 cup butter, softened (2 sticks)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla
- 2 large eggs
- 3 cups flour, spooned and leveled
- 1 & 1/2 teaspoons baking soda
- 1 tablespoon cornstarch
- 3/4 teaspoon kosher salt
- 10 ounce mint baking chips, 1 bag Andes creme de mente baking chips*
- 1 cup dark chocolate, chopped, plus more for topping
Instructions
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Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
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In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy, scraping the bowl as needed.
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Add 1 cup granulated sugar and 1/2 cup packed brown sugar. Cream for 1–2 minutes on medium speed until light and fluffy, scraping the bowl once or twice.
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Add 1 teaspoon vanilla and 2 large eggs, beating until combined.
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Add 3 cups flour (spooned and leveled) to the bowl but don’t mix yet. Sprinkle 1 1/2 teaspoons baking soda, 1 tablespoon cornstarch, and 3/4 teaspoon kosher salt over the flour and stir to combine.
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Mix the dry ingredients into the wet on low speed just until most flour streaks disappear. Do not overmix.
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Reserve about 1/4 cup of the Andes chips for topping. Chop 1 cup dark chocolate and add it along with the remaining Andes chips to the dough. Mix until evenly distributed.
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Use a cookie scoop or spoon to form 1½–2 inch dough balls and place them about 2 inches apart on the lined baking sheet.
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Bake at 350°F for 10–11 minutes, until edges are set. The centers may still look slightly shiny — that’s fine; they will finish on the pan.
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Immediately after removing them from the oven, push the cookie edges toward the center with a spatula or spoons to keep the centers chewy. While hot, top each cookie with reserved Andes chips and extra dark chocolate.
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Let cookies set on the pan for about 5 minutes before transferring to a cooling rack to cool completely. Store in a sealed container at room temperature for 2–3 days.
Notes
Freezer instructions: Freeze shaped dough balls in a zip-top bag for up to 3 months. Bake from frozen, adding 1–3 minutes to the bake time.
You can also freeze baked cookies. Thaw at room temperature in the sealed container.