These are the best Andes mint cookies! These chewy chocolate cookies have fudgy centers filled with Andes mint pieces and tops garnished with an Andes mint for ultimate decadence!
These are the perfect Christmas cookies, or anytime of the year cookies! Try the sister version of these cookies: double chocolate peppermint cookies made with Andes peppermint pieces and candy cane!
If you're looking for other cookie recipes, check out my chewy chocolate chip cookies, brownie cookies, PB&J cookies, chewy pumpkin cookies, or chocolate caramel cookies.
Why You'll Love these Easy Andes Mint Cookies
They're SO chocolatey. The cookies are made with Dutch process cocoa powder for the best, dark chocolate flavor.
They've got the best texture. These are chewy chocolate cookies!
They're filled with chopped Andes mints. Each bite is full of melted andes mint pieces!
Ingredients
- Butter- make sure it's softened
- Brown Sugar- we're using mostly brown sugar for a really chewy cookie
- Granulated White Sugar- some white sugar is used along with the brown sugar to help create crispy edges
- Eggs- two egg yolks are used in these cookies, make sure they're room temperature
- Peppermint Extract- gives the cookies an extra peppermint flavor
- Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract works as well!
- Flour-all purpose flour is used to give the cookies the best "chew"
- Unsweetened Cocoa Powder- I recommend using Dutch process cocoa powder for the best dark chocolate flavor
- Baking Soda & Baking Powder- equal amounts help the cookies rise slightly
- Salt- helps bring out all the flavors in the cookies
- Andes Mints- they get chopped up and added to the batter, and used as decoration on top of the cookies
Step by Step Instructions
STEP ONE: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
STEP TWO: Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy. (You can also use a stand mixer with a paddle attachment.)
STEP THREE: Add in the egg yolks, peppermint extract and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP FOUR: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP FIVE: Add in the chopped Andes mints and gently fold them into the cookie dough with a rubber spatula.
STEP SIX: Scoop the dough into 17 balls using a 2-tablespoon capacity cookie scoop. Arrange the dough balls two inches apart on a parchment paper lined cookie sheet and bake! Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to completely cool. Once each cookie is almost all the way cooled, add an Andes mint on top of the cookie. Then once all the way cooled, sprinkle the top of each cookie with chopped Andes mint pieces, and serve!
FAQs
How do I store the cookies? Keep the cookies in an airtight container for up to three days, or freeze for up to two weeks.
Do I have to use Dutch process cocoa powder? No, you can use regular cocoa powder.
Can I use Andes baking chips? Yes, definitely!
Can I add chocolate chips to the batter? Yes you can. I would stick with about ¼ cup of chocolate chips.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
When the cookies are straight out of the oven, go around them in a circular motion with a circular cookie cutter. This will help the cookies to have a perfect circular shape.
Other Delicious Recipes to Try Next Time
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
📖 Recipe
Andes Mint Cookies
Ingredients
For the Andes Mint Cookies
- 1 ¼ cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoon (30 g) Dutch process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yoks, at room temperature
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 30 Andes mints, chopped
- 17 Andes mints, whole for topping
- 2-3 Andes mints, chopped for topping
Instructions
For the Andes Mint Cookies
- Preheat the oven to 350 degees. Line two baking sheets with parchmnet paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.1 ¼ cups (156 g) all-purpose flour, spooned and leveled, 6 tablespoon (30 g) Dutch process cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy. (You can also use a stand mixer with a paddle attachment.)¾ cup (168 g) unsalted butter, softened, ¾ cup (165 g) light brown sugar, packed, ¼ cup (50 g) granulated white sugar
- Add in the egg yolks, peppermint extract and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.2 egg yoks, at room temperature, ½ teaspoon peppermint extract, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Add in the chopped Andes mints and gently fold them into the cookie dough with a rubber spatula.30 Andes mints, chopped
- Scoop the dough into 17 balls using a 2-tablespoon capacity cookie scoop.
- Arrange the dough balls two inches apart on the prepared baking sheets. Bake the cookies for 10-12 minutes. (10 for chewier cookies, 12 for crispier cookies.)
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to completely cool. Once each cookie is almost all the way cooled, add an Andes mint on top of the cookie. Then once all the way cooled, sprinkle the top of each cookie with chopped Andes mint pieces, and serve!17 Andes mints, whole, 2-3 Andes mints, chopped
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