Why You’ll Love These Andes Mint Cookies
Andes Mint Cookies are one of those treats that feel a little fancy, yet they are wonderfully simple to make at home. If you love rich chocolate cookies with a cool mint finish, this recipe brings that classic bakery-style flavor right into your kitchen. The dough comes together quickly, chills beautifully, and bakes into soft, chewy cookies with a glossy chocolate mint center.
- Easy to make: The dough uses everyday pantry ingredients like butter, sugar, flour, cocoa powder, and an egg. Most of the work happens while the dough chills, so the active hands-on time stays low.
- Rich and satisfying: These cookies are rich, fudgy, and indulgent thanks to butter, cocoa powder, and chocolate mint topping. They are a nice fit when you want a dessert that feels special without a lot of fuss.
- Flexible for busy schedules: You can chill the dough for 2 hours or leave it up to 3 days, which makes this recipe handy for parties, holidays, or weekend baking sessions.
- Memorable flavor: The mix of deep chocolate and cool mint makes each bite stand out. That combo feels classic, festive, and a little nostalgic.
If you want a cookie that looks impressive, tastes like a holiday treat, and does not require frosting, this one is a keeper.
For readers who enjoy sweets with a bit of balance, you may also like my favorite chocolate desserts collection and my easy cookie recipes for busy bakers.
Jump To
- 1. Why You’ll Love These Andes Mint Cookies
- 2. Essential Ingredients for Andes Mint Cookies
- 3. How to Prepare the Perfect Andes Mint Cookies: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Andes Mint Cookies
- 5. Mastering Andes Mint Cookies: Advanced Tips and Variations
- 6. How to Store Andes Mint Cookies
- 7. FAQs: Frequently Asked Questions About Andes Mint Cookies
- 8. Andes Mint Cookies
Essential Ingredients for Andes Mint Cookies
This recipe uses simple ingredients, but each one plays an important part in the final texture and flavor. For the best results, measure carefully and use natural unsweetened cocoa powder for a deeper chocolate taste.
- 1/2 cup unsalted butter (113g) – Gives the cookies their rich, soft texture and helps create a chewy center.
- 1/2 cup granulated sugar (100g) plus 1/2 cup granulated sugar (100g) for coating and topping – Sweetens the dough and gives the outside a light, sparkly finish.
- 1/2 cup packed light or dark brown sugar (100g) – Adds moisture and a gentle caramel note.
- 1 large egg, at room temperature – Binds the dough and helps the cookies bake up with structure.
- 1 teaspoon pure vanilla extract – Brings warmth and rounds out the chocolate flavor.
- 1 and 1/4 cups all-purpose flour (156g) – Forms the base of the cookie dough.
- 1/2 cup natural unsweetened cocoa powder (45g) – Creates the deep chocolate flavor.
- 1 teaspoon baking soda – Helps the cookies spread and rise properly.
- 1/8 teaspoon salt – Balances sweetness and brings out the chocolate.
- 2 teaspoons milk, dairy or nondairy (10ml) – Adds just enough moisture to bring the dough together.
- 22 to 24 chocolate mints, unwrapped – Melt into the center of each warm cookie for that classic mint chocolate finish.
Special Dietary Options
Vegan: Use plant-based butter, a flax egg, and nondairy milk. Choose vegan mint chocolates or mint chocolate candies that melt well.
Gluten-free: Swap the all-purpose flour with a good 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum for better structure.
Low-calorie: You can reduce the sugar slightly, though the texture will be a little different. Another option is to make smaller cookies so portions stay lighter.
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsalted butter | 1/2 cup | Rich texture and tenderness |
| Granulated sugar | 1 cup total | Sweetness and coating |
| Brown sugar | 1/2 cup | Moisture and depth |
| All-purpose flour | 1 and 1/4 cups | Cookie structure |
| Cocoa powder | 1/2 cup | Chocolate flavor |
| Chocolate mints | 22 to 24 | Mint topping |
How to Prepare the Perfect Andes Mint Cookies: Step-by-Step Guide
First Step: Cream the butter and sugars
Start by beating the 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar together until the mixture looks light and fluffy. This usually takes about 3 minutes. This step matters because it helps build a soft texture and gives the cookies a better rise in the oven.
Use a large mixing bowl and a hand mixer or stand mixer. Scrape down the sides of the bowl as needed so everything blends evenly. If the butter is too cold, let it sit at room temperature for a bit first. Soft butter mixes much better and gives you a smoother dough.
Second Step: Add the egg and vanilla
Next, add 1 large room temperature egg and 1 teaspoon vanilla extract. Beat until everything is combined and the mixture looks smooth. Scrape the sides of the bowl again so no streaks of butter or sugar stay behind.
Room temperature egg is helpful because it mixes more easily into the butter mixture. That means you get a more even dough with less effort. The vanilla adds warmth and helps the chocolate flavor taste fuller.
Third Step: Mix the dry ingredients
In a separate bowl, whisk together 1 and 1/4 cups all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt. Whisking helps break up cocoa lumps and spreads the leavening evenly through the flour.
This dry mix gives the cookies their structure and chocolate flavor. Using natural cocoa powder gives the cookies a bold, familiar chocolate taste that pairs really well with mint. If you want a deeper flavor, do not skip the salt, even though it is a small amount.
Fourth Step: Bring the dough together
Gradually add the dry ingredients into the wet ingredients on low speed. Once the flour mixture starts to disappear, increase the speed and beat in 2 teaspoons milk. The dough should come together nicely and feel soft but not sticky.
If the dough looks crumbly at first, keep mixing a little longer. The milk helps bring everything together without making the dough too wet. Stop mixing once you no longer see dry flour.
Fifth Step: Chill the dough
Cover the dough tightly and chill it in the refrigerator for at least 2 hours, or up to 3 days. This is one of the most important parts of the recipe. Chilling helps the dough firm up, makes scooping easier, and keeps the cookies from spreading too much in the oven.
Cold dough makes better cookies. If you skip the chill time, the cookies may flatten and lose that soft, chewy bite.
If you want to save time later, you can also portion the dough into balls before chilling. That way, baking day becomes quicker and easier.
Sixth Step: Prep the oven and baking sheets
When you are ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper so the cookies lift off easily after baking. Parchment also helps keep the bottoms from overbrowning.
While the oven heats, place your granulated sugar for coating in a small bowl. This makes the next step faster and less messy. If you are baking more than one tray, keep the second tray ready to go.
Seventh Step: Shape and coat the dough
Scoop 1 heaping tablespoon of dough, about 25g, and roll each portion into a smooth ball. Then coat each dough ball thoroughly in the reserved granulated sugar. Place the balls 2 to 3 inches apart on the lined baking sheet.
Rolling well in sugar gives the cookies a pretty finish and a light crunch on the outside. It also helps the cookies look more polished once baked. If your dough feels sticky, let it sit for a few minutes after chilling before shaping.
Eighth Step: Bake until the edges are set
Bake the cookies for 10 to 12 minutes, or until the edges look set. The centers may still look soft, and that is exactly what you want. If the cookies do not spread by the 9-minute mark, remove the pan and bang it on the counter 2 to 3 times, then return it to the oven.
That quick tap can help encourage spreading, especially if the dough is still a bit cold. Watch closely near the end of baking so you do not overbake them. These cookies are at their best when they stay soft in the center.
Ninth Step: Add the chocolate mints
Let the cookies cool on the baking sheet for 2 minutes. Then press one unwrapped chocolate mint into the center of each warm cookie. Be gentle so the chocolate does not slide off the top.
Let the cookies stand for about 5 minutes so the chocolate softens. Once it is soft, use a knife or spatula to swirl the melted chocolate across the top. That gives the cookies their classic mint chocolate look.
Tenth Step: Cool completely and serve
Transfer the cookies to a cooling rack and let them cool fully. The chocolate mints will set matte in under an hour. Once set, the cookies are ready to eat, share, pack in lunch boxes, or add to holiday dessert trays.
For more baking ideas, you may also enjoy my holiday cookie recipes and my chocolate mint dessert ideas.
Dietary Substitutions to Customize Your Andes Mint Cookies
Protein and Main Component Alternatives
Even though these cookies are not protein-heavy, you can still make smart swaps if you need to fit different diets or ingredient availability. A flax egg works well in place of the large egg for a vegan version. Plant-based butter also works, though the flavor may be slightly different.
If you need gluten-free Andes Mint Cookies, use a 1:1 gluten-free flour blend. Choose one designed for cookies or cakes, since those blends usually produce a better texture. For the milk, any dairy or nondairy option is fine, so oat milk, almond milk, or regular milk all work.
Vegetable, Sauce, and Seasoning Modifications
Because this is a cookie recipe, there are no vegetables or sauce components, but you can still change the flavor in small ways. If chocolate mints are hard to find, try mint-flavored chocolate kisses, peppermint patties, mint chocolate buttons, or a chopped chocolate bar mixed with a little peppermint extract. You can also use half a chocolate mint on top if you want a lighter mint flavor.
If you like a little contrast, add a pinch of flaky salt right after baking. That small touch balances sweetness nicely. You can also make them a little more grown-up by using dark chocolate mint candies for a stronger cocoa flavor.
Mastering Andes Mint Cookies: Advanced Tips and Variations
Pro cooking techniques
For the best texture, do not rush the chill time. Two hours is the minimum, but overnight chilling often gives even better flavor and easier handling. If the dough feels very firm after chilling, let it sit at room temperature for about 10 minutes before scooping.
Another useful trick is to slightly bang the baking sheet halfway through baking if the cookies are not spreading enough. That small move can help the cookies settle into a better shape. Also, press the chocolate mint gently onto the cookie while it is still warm so it softens without sliding off.
Flavor variations
You can make these cookies your own with a few small changes. A sprinkle of flaky salt on top after baking creates a sweet-salty finish. If you want a stronger mint flavor, use a full chocolate mint. If you prefer a milder bite, use half of one.
For a richer cocoa taste, choose a high-quality natural cocoa powder. You can also add mint chocolate chips to the dough for extra chocolate pockets, though that will make the cookies sweeter. If you like a holiday look, add crushed peppermint pieces over the melted topping.
Presentation tips
These cookies look great on a simple white plate or stacked on a cookie tray. The shiny melted chocolate in the center makes them eye-catching right away. For gifting, place them in a lined tin or box with parchment between layers so the tops stay neat.
They also pair nicely with a cold glass of milk, coffee, or hot cocoa. If you are serving them at a party, set out a few extra chocolate mints nearby for a pretty touch.
Make-ahead options
Busy bakers will like how easy this dough is to plan ahead. You can chill the dough for up to 3 days before baking, which makes it great for holidays and weeknight prep. You can also freeze dough balls before coating and baking for later use.
Frozen baked cookies also work well, so you can keep a batch ready for guests or quick desserts. If you want more ideas like this, check out my make-ahead dessert recipes.
How to Store Andes Mint Cookies
Store these cookies covered at room temperature for up to 1 week. Once the chocolate topping sets, they stack well, especially if you place parchment between layers. Keep them away from heat and humidity so the topping stays firm.
For longer storage, freeze the cookies for up to 3 months. You can freeze baked cookies or freeze dough balls before coating and baking. If freezing baked cookies, let them cool fully first, then store them in a freezer-safe container or bag.
When you want one, thaw at room temperature. The cookies keep their soft texture well, and the chocolate topping stays in place. That makes them a great choice for meal prep, holiday gifting, or simply keeping a sweet treat on hand.
FAQs: Frequently Asked Questions About Andes Mint Cookies
How do you make Andes mint cookies at home?
Andes mint cookies start with a simple chocolate cookie dough made from butter, sugar, eggs, flour, cocoa powder, baking soda, and salt. Cream the butter and sugars, add egg and vanilla, then mix in dry ingredients. Chill the dough for 2-3 hours. Scoop into balls, bake at 350°F for 10-12 minutes until edges set. Right after baking, let cool 2 minutes, press one Andes mint in the center of each warm cookie. Wait 5 minutes for it to soften, then swirl with a knife or toothpick for a glossy mint topping. This no-frosting method yields about 24 soft, chewy cookies with intense chocolate-mint flavor. Perfect for holidays or parties—total time is around 30 minutes active plus chilling. (92 words)
How long should I chill dough for Andes mint cookies?
Chill the dough for at least 2 hours, ideally overnight or up to 3 days, wrapped tightly in plastic. This step prevents spreading during baking, ensures easy scooping, and develops richer flavor. Without chilling, cookies may flatten and lose their chewy texture. After chilling, let dough sit 10 minutes at room temp for easier handling if very firm. Pro tip: Portion into balls before chilling for quick baking later. This technique works for most drop cookies and is key to bakery-style results. (78 words)
What can I use instead of Andes mints on cookies?
Swap Andes mints with Hershey’s mint chocolate Kisses (press and swirl same way), mini York peppermint patties (chop and press one half), Cadbury mint chocolate buttons, or After Eight thins (use half). For non-mint, try candy cane pieces or plain chocolate with 1/8 tsp peppermint extract per cookie. Melted mint chips work too—dollop 1 tsp on warm cookies and swirl. Avoid hard candies as they won’t soften properly. These subs keep the easy topping method intact while matching minty freshness. Test one batch first for flavor balance. (89 words)
Can you freeze Andes mint cookie dough or baked cookies?
Yes, freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to time. For baked cookies, cool completely, add mint topping, freeze on tray then bag for 3 months. Thaw at room temp; topping stays intact. Dough logs slice easily for make-ahead baking. Label with date for freshness. Freezing preserves soft texture—no quality loss. Great for holiday prep or gifting. (82 words)
How do you store Andes mint cookies?
Store in an airtight container at room temperature for up to 1 week. The mint topping sets matte and firm in under an hour, allowing stacking without sticking. For longer storage, refrigerate up to 2 weeks or freeze as noted. Avoid humid spots to prevent softening. If stacking for transport, layer with parchment. They stay chewy thanks to browned butter technique if used. Share within days for best mint aroma. Yields 24 cookies, perfect for sharing. (74 words)
Andes Mint Cookies
🍪 Chewy chocolate cookies with gooey Andes mint topping – perfect mint-chocolate indulgence!
🌿 Chilled dough yields thick, bakery-style treats; easy to freeze for anytime baking.
- Total Time: 3 hours
- Yield: 22-24 cookies
Ingredients
– 1/2 cup unsalted butter for rich texture and tenderness
– 1 cup total granulated sugar for sweetness and coating
– 1/2 cup brown sugar for moisture and depth
– 1 and 1/4 cups all-purpose flour for cookie structure
– 1/2 cup cocoa powder for chocolate flavor
– 22 to 24 chocolate mints for mint topping
Instructions
1-First Step: Cream the butter and sugars. Start by beating the 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar together until the mixture looks light and fluffy. This usually takes about 3 minutes. This step matters because it helps build a soft texture and gives the cookies a better rise in the oven. Use a large mixing bowl and a hand mixer or stand mixer. Scrape down the sides of the bowl as needed so everything blends evenly. If the butter is too cold, let it sit at room temperature for a bit first. Soft butter mixes much better and gives you a smoother dough.
2-Second Step: Add the egg and vanilla. Next, add 1 large room temperature egg and 1 teaspoon vanilla extract. Beat until everything is combined and the mixture looks smooth. Scrape the sides of the bowl again so no streaks of butter or sugar stay behind. Room temperature egg is helpful because it mixes more easily into the butter mixture. That means you get a more even dough with less effort. The vanilla adds warmth and helps the chocolate flavor taste fuller.
3-Third Step: Mix the dry ingredients. In a separate bowl, whisk together 1 and 1/4 cups all-purpose flour, 1/2 cup natural unsweetened cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt. Whisking helps break up cocoa lumps and spreads the leavening evenly through the flour. This dry mix gives the cookies their structure and chocolate flavor. Using natural cocoa powder gives the cookies a bold, familiar chocolate taste that pairs really well with mint. If you want a deeper flavor, do not skip the salt, even though it is a small amount.
4-Fourth Step: Bring the dough together. Gradually add the dry ingredients into the wet ingredients on low speed. Once the flour mixture starts to disappear, increase the speed and beat in 2 teaspoons milk. The dough should come together nicely and feel soft but not sticky. If the dough looks crumbly at first, keep mixing a little longer. The milk helps bring everything together without making the dough too wet. Stop mixing once you no longer see dry flour.
5-Fifth Step: Chill the dough. Cover the dough tightly and chill it in the refrigerator for at least 2 hours, or up to 3 days. This is one of the most important parts of the recipe. Chilling helps the dough firm up, makes scooping easier, and keeps the cookies from spreading too much in the oven. Cold dough makes better cookies. If you skip the chill time, the cookies may flatten and lose that soft, chewy bite. If you want to save time later, you can also portion the dough into balls before chilling. That way, baking day becomes quicker and easier.
6-Sixth Step: Prep the oven and baking sheets. When you are ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper so the cookies lift off easily after baking. Parchment also helps keep the bottoms from overbrowning. While the oven heats, place your granulated sugar for coating in a small bowl. This makes the next step faster and less messy. If you are baking more than one tray, keep the second tray ready to go.
7-Seventh Step: Shape and coat the dough. Scoop 1 heaping tablespoon of dough, about 25g, and roll each portion into a smooth ball. Then coat each dough ball thoroughly in the reserved granulated sugar. Place the balls 2 to 3 inches apart on the lined baking sheet. Rolling well in sugar gives the cookies a pretty finish and a light crunch on the outside. It also helps the cookies look more polished once baked. If your dough feels sticky, let it sit for a few minutes after chilling before shaping.
8-Eighth Step: Bake until the edges are set. Bake the cookies for 10 to 12 minutes, or until the edges look set. The centers may still look soft, and that is exactly what you want. If the cookies do not spread by the 9-minute mark, remove the pan and bang it on the counter 2 to 3 times, then return it to the oven. That quick tap can help encourage spreading, especially if the dough is still a bit cold. Watch closely near the end of baking so you do not overbake them. These cookies are at their best when they stay soft in the center.
9-Ninth Step: Add the chocolate mints. Let the cookies cool on the baking sheet for 2 minutes. Then press one unwrapped chocolate mint into the center of each warm cookie. Be gentle so the chocolate does not slide off the top. Let the cookies stand for about 5 minutes so the chocolate softens. Once it is soft, use a knife or spatula to swirl the melted chocolate across the top. That gives the cookies their classic mint chocolate look.
10-Tenth Step: Cool completely and serve. Transfer the cookies to a cooling rack and let them cool fully. The chocolate mints will set matte in under an hour. Once set, the cookies are ready to eat, share, pack in lunch boxes, or add to holiday dessert trays. For more baking ideas, you may also enjoy my holiday cookie recipes and my chocolate mint dessert ideas.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Chill dough at least 2 hours for thick, chewy texture.
🍬 Roll balls in sugar for sparkly, crisp edges.
🔨 Gently bang sheet mid-bake if cookies aren’t spreading.
- Prep Time: 30 minutes
- Chill: 2 hours
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
