If you love Andes Mints, you are going to go crazy for these melt-in-your-mouth Andes Mint cookies. They’re full of peppermint and rich chocolate flavor. While excellent for the holiday season, I plan on making and serving these all year long!
Note: This recipe first appeared on the blog in 2017. I’ve made some revisions to the recipe!
Several weeks ago, I had the honor of attending my younger cousin’s wedding, which was held at a beautiful and rustic winery. There were sweet touches everywhere.
One of my favorite (and literally sweet) details was the “Candy Bar.” Framed with clear bags on both ends for guests to use, the long, thin table was covered in bowls and tiered dishes full of assorted green candies and scoops. Green gummies, Hershey’s kisses, Reece’s peanut butter cups, M&Ms, etc.
It was a gorgeous display, and for some reason I went nuts when I saw the Andes Mints. I only took a few at first, but when I realized there were still a ton remaining toward the end of the evening… let’s just say I took a few more.
The combination of chocolate and mint has never wowed me as much as, say, chocolate and peanut butter or malt (you should try my chocolate peanut butter cheesecake and my malted milk chocolate bourbon ice cream).
But there’s something about the addicting smoothness of these mints that I love, and I wanted to capture that in a cookie. I think these chocolate mint cookies do the trick, but there’s a few things to keep in mind.
Tips for Perfect Andes Mint Cookies
- These go from soft to crunchy very quickly, so you want to be mindful about not over-baking them. They’ll look slightly underdone when you remove the pan from the oven, but will firm up after 5 minutes. 9 minutes was the sweet spot for me for soft, perfect cookies. At 12 minutes, they were slightly crunchy but not overly so. If you go for crunchy cookies, I highly recommend dipping them in milk.
- The cookies spread out a bit in the oven. Make sure to leave about 1 1/2 to 2 inches of space between them.
- My trick for chilling cookies is to scoop them close together, so that I can chill the entire batch on one sheet pan. After they’ve chilled, I portion them out onto a separate sheet pan, spread out appropriately for baking, while the remaining cookies rest in the refrigerator. This is efficient and helpful when I’m baking multiple batches of cookies.
Natural Vs. Dutch-Process Cocoa Powder
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If you’d like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Holiday Cookies
Love these Andes Mint cookies? You should also check out my Frosted Eggnog Cookies, Soft Gingerbread Cookies with Chocolate, and Snickerdoodles! I also love these adorable Ugly Sweater Cookies from Inspired by Charm.
Andes Mint Cookies
- 12 ounces all-purpose flour (approximately 3 cups)
- 3 ounces Dutch-processed cocoa powder (3/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 9 ounces unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons peppermint extract
- 1 1/2 teaspoons pure vanilla extract
- 2 cups chopped Andes Mints (about the size of chocolate chips)
- Line 2 sheet pans with parchment paper (note: these cookies spread out quite a bit, so you’ll likely need to bake them in batches).
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together on medium-high speed for several minutes until light and fluffy. Scrape down the bowl. Add the eggs, peppermint and vanilla extracts. Scrape down the bowl once again to ensure the ingredients are evenly combined.
- Add the dry mixture in several batches on low speed until evenly combined. Stir in the chopped mints.
- Use a 2-tablespoon scoop to portion out the dough onto the prepared baking sheet. Press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart (see notes).
- Chill the cookie dough for 15 minutes. Meanwhile, preheat the oven to 350 degrees F.
- Bake the cookies for 9 to 12 minutes (9 for soft, 12 for slightly crunchy).
- Cool for 5 minutes, then transfer to a wire rack to finish cooling.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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